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.
Speedy British Slow-cooked Pork & Black Bean Noodles
Did someone order stir-fried noodles? This dish stars slow-cooked pulled pork, sizzled up with cabbage and brown rice noodles. Drench it all in a sticky black bean and chilli peanut sauce. Top with fresh chilli for extra heat.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 chilli
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 3 spring onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 pepper
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 1 tsp chilli flakes
- 1 onion
- 1 tbsp sesame oil (Sesame)
- 1 savoy cabbage
Nutritional Information
Calories: 626
Protein: 35g
Carbs: 49g
Fat: 32g
Speedy British Slow-cooked Pork & Black Bean Noodles
Did someone order stir-fried noodles? This dish stars slow-cooked pulled pork, sizzled up with cabbage and brown rice noodles. Drench it all in a sticky black bean and chilli peanut sauce. Top with fresh chilli for extra heat.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a measuring jug & a sieve
Get started
- Peel and cut the onion into 2cm chunks. Thinly slice the peppers. Slice the spring onions into 2cm pieces
- Heat a large frying pan with 1 tbsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the onion, pepper and spring onion. Cook for 4-5 mins
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Simmer the sauce
- Mix the ginger & garlic paste, peanut butter, tamari, vinegar, black bean paste, chilli flakes (add less for less heat) and 200ml hot water in the jug. Stir until smooth
- Add the pork (with all the juices from the bag) to the veg pan, then pour in the sauce. Gently pull apart any larger pieces of the pork
- Simmer for 6-8 mins, until the pork is piping hot
Fry the cabbage
- Meanwhile, trim and finely slice the cabbage
- Heat the other large frying pan with the sesame oil on medium-high heat. Once hot, add the cabbage and cook for 2-3 mins. Season with salt and pepper
- Add 2 tbsp sauce from the pork pan to the cabbage pan, along with 50ml water. Cook for another 2-3 mins, until the cabbage has softened
Plate up
- Deseed and thinly slice the chilli
- Add the cooked noodles to the pork and toss to coat in the sauce. Add a splash of water if it's a little thick
- Serve the pork & black bean noodles into bowls, with the cabbage alongside. Garnish with the sliced chilli for those who'd like it
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