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.
Teriyaki Pork Stir-fry with Brown Rice Noodles & Pickled Radish
Who doesn't love a bowlful of teriyaki noodles? This one stars free-range British pork mince, sizzled with pak choi and Tenderstem broccoli. Add brown-rice noodles, then toss with ginger, garlic and our sticky teriyaki sauce. Top with pickled radish. Now grab your chopsticks and dig in!
Ready in 20
High protein
6 plants
Family classics
Serving size
Ingredients
- 1 onion
- 1 tsp sesame seeds (Sesame)
- 8 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 1 tbsp cornflour
- 500g free-range pork mince
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp sesame oil (Sesame)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 pak choi
- 240g Tenderstem broccoli
- 4 radish
Nutritional Information
Calories: 645
Protein: 35g
Carbs: 63g
Fat: 28g
Teriyaki Pork Stir-fry with Brown Rice Noodles & Pickled Radish
Who doesn't love a bowlful of teriyaki noodles? This one stars free-range British pork mince, sizzled with pak choi and Tenderstem broccoli. Add brown-rice noodles, then toss with ginger, garlic and our sticky teriyaki sauce. Top with pickled radish. Now grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Pickle the radish & fry the pork
- Trim and thinly slice the radishes, then add to the small bowl, along with the vinegar and a pinch of salt. Mix, then set aside to pickle
- Trim the broccoli and cut into thirds. Trim and thinly slice the pak choi. Dice the onion into 2cm chunks
- Heat the large frying pan with the sesame oil on medium-high heat. Once hot, add the pork, broccoli and onion, breaking up the pork with a wooden spoon. Cook for 5 mins, until the pork has browned and the veg is softening. Season with salt and pepper
Cook the noodles
- Meanwhile, add the noodles to the saucepan, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the dish
- Add the pak choi and ginger & garlic paste to the pork and cook for another 2 mins
- Sprinkle in the cornflour and cook, stirring, for 1 min. Add the cooked noodles, teriyaki sauce, the pickling liquid from the radish and 50ml water to the pan
- Toss to coat and simmer for 1-2 mins, until combined and thickened
Plate up
- Serve the pork noodles into bowls, topped with the pickled radish. Scatter over the sesame seeds
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