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 Slow-cooked British Pork & Black Bean Noodles
Did someone order stir-fried noodles? This dish stars slow-cooked British pork, sizzled up with pak choi and brown rice noodles. Drench it all in a sticky black bean and chilli peanut sauce. Top with chilli for extra heat.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 0.5 tsp chilli flakes (use half)
- 80g green beans (use half)
- 1 pak choi (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 1 spring onion (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp black bean paste (use half) (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
Nutritional Information
Calories: 904
Protein: 63g
Carbs: 45g
Fat: 53g
Ingredients
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 80g green beans
- 1 pak choi
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- ½ tsp chilli flakes
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 1 spring onion
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 626
Protein: 37g
Carbs: 45g
Fat: 33g
Speedy Slow-cooked British Pork & Black Bean Noodles
Did someone order stir-fried noodles? This dish stars slow-cooked British pork, sizzled up with pak choi and brown rice noodles. Drench it all in a sticky black bean and chilli peanut sauce. Top with chilli for extra heat.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a measuring jug & a sieve
Get the pork on
- Thinly slice the spring onion. Trim the green beans and cut into thirds. Cut the pak choi into bite-sized pieces
- Heat the large frying pan with 1 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the green beans and spring onion. Cook for 3-4 mins
Make the black bean sauce
- Meanwhile, mix the ginger & garlic paste, peanut butter, tamari, vinegar, black bean paste, chilli paste (or to taste) and 150ml hot water (75ml for 1 person) in the jug. Stir until smooth
Simmer simmer
- Add the pork (with all its juices from the bag) to the pan, along with the black bean sauce. Gently pull apart any larger pieces of pork
- Lower the heat to medium and simmer for 8-10 mins, until the sauce thickens and coats the pork
- In the final 2 mins, add the pak choi. Add a splash of water to loosen the sauce if necessary
Time to noodle
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked
- Drain, then rinse under cold water
Plate up
- Stir the noodles into the pulled pork to heat through
- Share the pork & black bean noodles between plates. Garnish with the chilli flakes (or to taste)
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