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.
Pork Noodle Stir-fry with Tenderstem Broccoli & Spiced Honey Drizzle
A quick noodle stir-fry for when you're short on time. Free-range British pork mince is flash-fried with ginger, garlic and tamari. Add some colourful veg - pak choi, tenderstem and carrot - for crunch. Drizzle with Chinese-five-spice honey and chilli paste for a bit of kick!
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 500g free-range pork mince
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 50g honey
- 2 pak choi
- 2 carrot
- 240g Tenderstem broccoli
- 200g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 623
Protein: 34g
Carbs: 58g
Fat: 29g
Pork Noodle Stir-fry with Tenderstem Broccoli & Spiced Honey Drizzle
A quick noodle stir-fry for when you're short on time. Free-range British pork mince is flash-fried with ginger, garlic and tamari. Add some colourful veg - pak choi, tenderstem and carrot - for crunch. Drizzle with Chinese-five-spice honey and chilli paste for a bit of kick!
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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 measuring jug, a grater & a sieve
Get started
- Trim the broccoli and cut into thirds. Coarsely grate the carrots. Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the pork and break it up with a wooden spoon. Season with salt and pepper
- Cook for 7 mins, until golden brown and cooked through
Boil 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
Add the flavour
- In the small bowl, combine the honey, chilli paste (for those who'd like the heat), tamari, a pinch of five-spice and 1 tbsp water
- Stir one-third of the dressing into the pork. Cook for 1 min, then remove from the pan and set aside
Bring it all together
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the broccoli, carrot and pak choi. Season with salt and pepper. Cook for 4-6 mins, until the veg has softened. Add the ginger & garlic paste and cook for 30 secs
- Stir in the cooked noodles and one-third of the dressing. Return the pork to the pan, pour in 50ml water and toss to combine. Cook for 1-2 mins, until heated through and thickened
Plate up
- Serve the pork noodles into bowls. Drizzle over the remaining dressing
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