The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Pork & Vegetable Noodle Stir-fry
This British free-range pork stir-fry is full of flavour. Infused with punchy garlic, ginger, chilli and a zingy honey dressing. Pak choi, carrot and red pepper add brightness. Fresh-cut spring onions to finish it off.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 2 spring onion
- 1 chilli
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 pak choi
- 300g free-range pork mince
- 50g honey
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp rice wine vinegar
- 1 carrot
- 1 pepper
- 2 garlic clove
- 4cm fresh ginger
Nutritional Information
Calories: 734
Protein: 39g
Carbs: 71g
Fat: 33g
Ingredients
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper (use half)
- 1 pak choi (use half)
- 2 tbsp rice wine vinegar (use half)
- 2 garlic clove
- 1 chilli (use half)
- 150g free-range pork mince
- 2 spring onion
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 carrot (use half)
- 50g honey
- 4cm fresh ginger (use half)
Nutritional Information
Calories: 799
Protein: 38g
Carbs: 92g
Fat: 32g
Spicy Pork & Vegetable Noodle Stir-fry
This British free-range pork stir-fry is full of flavour. Infused with punchy garlic, ginger, chilli and a zingy honey dressing. Pak choi, carrot and red pepper add brightness. Fresh-cut spring onions to finish it off.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Stir through 1 tsp oil to prevent sticking.
- Finely chop or grate the garlic and ginger. Finely dice the chilli (remove the seeds for less heat). Thinly slice the spring onions lengthways into long strips. Cut the carrot into matchsticks (peel optional). Trim and quarter the pak choi lengthways. Thinly slice the pepper.
- Make the dressing; in a small bowl, mix together the tamari, vinegar and honey.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the pork and cook for 4-5 mins, breaking it up with a wooden spoon, until golden brown. Add the garlic, ginger and chilli (to taste), cook for 1 min, then add the dressing. Cook for 1-2 mins, tossing to combine.
- Heat another frying pan with 1/2 tbsp oil on medium-high heat. Add the pak choi and pepper and cook for 3 mins. Add the carrot, cooked noodles and spring onions (save some for garnish). Cook for 1-2 mins, until the noodles are piping hot.
- Serve the noodles topped with the pork. Garnish with the remaining spring onions.
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