Cook and Scale
Sticky Pork Noodles
4 servings · 27 min total
Crispy ground pork and green beans tossed through egg noodles in a sticky sweet-savoury soy glaze. A fifteen-minute wok dinner with real punch.
Ingredients
- 300 g egg noodles
- 500 g ground pork
- 3 tbsp vegetable oil
- 4 garlic, minced
- 20 g fresh ginger, grated
- 5 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 150 g green beans, trimmed
- 4 spring onion, sliced
- 1 tbsp sesame seeds
Contains: Gluten, Egg, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the egg noodles — Cook the egg noodles in boiling water for 4 minutes, drain, and toss with a little oil.
- 2.
Whisk the sticky sauce — Whisk the soy sauce, brown sugar, rice vinegar, and sriracha into a glossy sauce and set aside.
- 3.
Stir-fry the ground pork — Stir-fry the ground pork in the oil over high heat for 6 minutes, breaking it up, until browned and crisp, then add the garlic and ginger for 1 minute.
- 4.
Toss noodles in the sauce — Add the green beans and stir-fry for 2 minutes, then tip in the noodles and sauce and toss for 2 minutes until glazed. Scatter with spring onions and sesame seeds.