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.
Free-range Pork Dan Dan Noodles with Chilli Oil
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!
High protein
5 plants
Serving size
Ingredients
- 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)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tsp chilli flakes
- 2 carrot
- 3 pak choi
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 500g free-range pork mince
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 spring onion
- 3 garlic clove
- 200g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 658
Protein: 35g
Carbs: 54g
Fat: 34g
Free-range Pork Dan Dan Noodles with Chilli Oil
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!
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Cooking Instructions
Before you start
- Pull out a large frying pan or wok, a large saucepan, a small saucepan, a grater, a small bowl & a sieve
Get sizzlin' & prep the veg
- Heat the large frying pan or wok with 1 tsp oil on high heat. Once hot, add the pork and cook for 5 mins, breaking up with a spoon until golden brown
- Meanwhile, coarsely grate the carrots. Trim and cut the pak choi into bite-sized pieces. 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 1 tbsp hot water until smooth. Add the tamari and hoisin, along with 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 pak choi and carrot. Cook for a further 4-6 mins, until the carrot 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 (to taste) and remaining garlic, along with a pinch of the remaining five-spice. Stir continuously and cook for 30 secs
- Remove from the heat, then stir in the chilli paste (to taste) and a pinch of salt
Plate up
- Add the cooked noodles to the pork pan and toss to combine
- Serve the dan dan noodles on plates, topped with the spring onion and chilli oil (to taste)
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