Pork & noodle stir-fry

Contains pork – recipe is for non-Muslims only
A low-fat way to use a pack of pork mince – full of flavour and ready in a flash

  • Prep:10 mins
    Cook:15 mins
    Plus soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 362
  • fat 5g
  • saturates 2g
  • carbs 54g
  • sugars 12g
  • fibre 2g
  • protein 28g
  • salt 3.83g


  • 200g thin rice noodles
  • 400g pack lean minced pork
  • 1 bunch spring onions, sliced into chunks
  • 2 carrots, cut into matchsticks
  • 5 tbsp soy sauce
  • 1½ tbsp caster sugar
  • 3 tbsp rice vinegar or wine vinegar
  • juice 1 lime
  • handful mint and coriander leaves, roughly chopped


  1. Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.

  2. Mix the soy sauce, sugar, vinegar and lime juice. Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.

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