Stir-fried pork mince with rice noodles, vegetables and hoisin sauce

Serves: 4


  • 200g Pad thai noodles
  • 2 Tbsp Sesame oil
  • 2 Tbsp Vegetable oil
  • 4 cloves Garlic, finely chopped
  • 1 piece Ginger, 3cm, peeled and thinly sliced
  • 500g Pork mince
  • 250g Button mushrooms
  • 1 Red capsicum, cored and deseeded, thinly sliced
  • 4 Tbsp Soy sauce
  • 3 Baby bok choy, leaves detached from base, washed, sliced 2cm
  • 2 Spring onions, thinly sliced
  • 4 Tbsp Hoisin sauce


  1. Bring a large saucepan of water to the boil and add the noodles. Boil 4 minutes or until tender to the bite, cool under cold water, drain well and place in a bowl. Add the sesame oil and toss gently. Reserve.
  2. Heat a wok or frying pan over high heat. Add the vegetable oil, garlic, ginger and pork. Stir-fry 3-4 minutes, breaking up the lumps of pork.
  3. Add the mushrooms and capsicum and stir-fry 3 minutes. Add the soy sauce, bok choy, spring onions and hoisin sauce and stir-fry a further 2-3 minutes until the bok choy is wilted.
  4. Add the noodles and gently toss so as not to break the noodles. Stir-fry another minute until hot.

Recipe from

Related Products