Chinese pork noodles recipe

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  • Healthy
serves: 4
Cooking: 1 hr
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  • Pork fillet is virtually fat-free – which makes this simple stir-fry healthy as well as delicious


    • 550g pork fillet (tenderloin)
    • 4tbsp hoisin sauce
    • 375g (13oz) fine egg noodles
    • 1tbsp sesame oil
    • 1 red pepper, deseeded and thinly sliced
    • 6 spring onions, trimmed and thinly sliced
    • 100g (4oz) mangetout, thinly sliced
    • 100g (4oz) baby corn, halved
    • 2tbsp light soy sauce


    • Place the pork fillet on wire rack over a roasting tin half-filled with water. Roast at 180°C (350°F, gas mark 4) for 30 mins. Remove from the oven and brush with hoisin sauce. Return to oven and roast for 20-25 mins, until cooked and slightly charred in places. Cover the pork and set aside.

    • Cook the noodles in a large pan of boiling salted water according to packet instructions. Drain well and toss in half the sesame oil.

    • Heat the rest of the oil in a wok or frying pan. Add the peppers, spring onions, mangetout and baby corn and stir-fry over a high heat for 2-3 mins.

    • Add the noodles and soy sauce and stir-fry for a further 1-2 mins until heated through.

    • Thinly slice the roast pork and add to the wok. Toss gently to mix, then serve in warmed bowls.

    Top tip for making Chinese pork noodles

    If you haven't got - or can't find - hoisin sauce, mix some dark soy sauce with honey.

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