Pork Dan Dan Stir-fry with Brown Rice Noodles & Chilli Oil

Serving size

1 person 2 people 4 people

Ingredients

1 onion
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
200g brown rice noodles

(Brown Rice Flour, Water)
3 garlic clove
2 spring onion
1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
500g free-range pork mince
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 pak choi
2 carrot
1 tsp chilli flakes
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
6 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	149Kcal	638Kcal
	624kJ	2667kJ
Fat	7.6g	33g
of which saturates	2.0g	8.5g
Carbohydrates	12g	52g
of which sugars	2.8g	12g
Protein	7.9g	34g
Salt	0.74g	3.2g
Fibre	1.3g	5.5g

Back

High protein 6 plants

Pork Dan Dan Stir-fry with Brown Rice Noodles & Chilli Oil

Prep time: 20 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Pork

Turn your favourite Chinese dish into a homemade weeknight meal. Sizzle free-range British pork mince with a moreish sauce of tamari, peanut butter, garlic and hoisin. Pak choi adds extra green goodness. Drizzle with homemade chilli oil for fiery flavour!

Cooking Instructions

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.

Before you start

Pull out a large frying pan or wok, a large saucepan, a small saucepan, a small bowl, a grater & a sieve

Get sizzlin' & prep the veg

Heat the large frying pan or wok with 1 tsp olive oil on high heat. Once hot, add the pork and cook for 5 mins, breaking it up with a spoon until golden brown
Meanwhile, coarsely grate the carrots. Trim and cut the pak choi into bite-sized pieces. Roughly dice the onion. Finely slice the spring onions. Finely chop or crush the garlic

Make the dan dan sauce

Add the peanut butter to the small bowl and mix with 2 tbsp hot water until smooth. Add the tamari, hoisin and half the garlic. Mix well to combine
Add the dan dan sauce to the pork pan, along with half the chilli flakes (to taste) and a pinch of five-spice
Cook for 2 mins, then add the carrot, pak choi and onion. Cook for a further 4-6 mins, until the veg has softened

Time to noodle

Bring the large saucepan filled with salted water to a boil
Once boiling, add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water

Make the chilli oil

Heat the small saucepan with 2 tbsp oil on medium heat. Once hot, add the remaining chilli flakes and remaining garlic, along with a pinch of five-spice. Stir continuously and cook for 30 secs
Remove from the heat, then stir in the chilli paste (add less for less heat) and a pinch of salt

Plate up

Add the cooked noodles to the pork pan and toss to combine. Cook for 1-2 mins, until hot. Add a splash of water if becomes too dry
Serve the dan dan noodles onto plates, topped with the spring onion and chilli oil (for those who like a kick)