Noodles with pork mince AI

Ingredients

For the Pork and Vegetables

• 400g pork mince (ground pork)

• 200g dried noodles (e.g., egg noodles, rice noodles, or flat rice noodles)

• 1 tbsp neutral cooking oil (like vegetable or canola oil)

• 1 onion, sliced or cut into wedges

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced or grated

• 200g mixed vegetables (e.g., sliced carrots, bell peppers, broccoli florets, or chopped bok choy/choy sum)

• 2 spring onions/scallions, sliced (separate white/light green parts from dark green parts)

For the Stir-Fry Sauce

• 3 tbsp soy sauce (light or all-purpose)

• 1 tbsp dark soy sauce (for color and richness, optional)

• 1 tbsp oyster sauce (optional, substitute with more soy sauce and a pinch of sugar for vegetarian/vegan)

• 1 tbsp brown sugar or honey

• 1 tsp sesame oil

• 1/2 tsp Chinese Five Spice powder (optional, but adds great aroma)

• 2 tbsp water or chicken stock

Instructions

1. Prepare Noodles and Sauce

• Cook the dry noodles according to the package instructions until al dente (slightly firm). This usually involves boiling or soaking in hot water.

• Once cooked, drain the noodles, rinse them with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.

• In a small bowl, whisk together all the Stir-Fry Sauce ingredients: soy sauce, dark soy sauce (if using), oyster sauce (if using), sugar/honey, sesame oil, Five Spice (if using), and water/stock. Set aside.

2. Cook the Pork

• Heat the cooking oil in a wok or large frying pan over medium-high heat.

• Add the pork mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it is browned and cooked through.

• Drain off any excess fat from the pan.

• Add the garlic and ginger, and the white/light green parts of the spring onions. Stir-fry for about 1 minute until fragrant.

3. Stir-Fry Vegetables

• Add the harder vegetables (like onion, carrots, broccoli) to the pan and stir-fry for 2-3 minutes until they start to soften but still have a bite (tender-crisp).

• If using softer greens like bok choy leaves, add them now and stir-fry for 1 more minute until wilted.

4. Combine and Serve

• Pour the Stir-Fry Sauce into the pan with the pork and vegetables. Bring to a quick simmer and cook for about 1 minute until the sauce thickens slightly and coats everything.

• Add the cooked noodles to the pan. Use tongs to toss everything together until the noodles are well-coated in the sauce and heated through.

• Remove from the heat and stir in the reserved dark green parts of the spring onions.

• Serve immediately!

---

Pro Tip

• You can easily adjust the heat by adding a pinch of chili flakes to the sauce or a drizzle of chili oil right before serving.