Looking for ground pork recipes or noodles recipe with pork and hoisin sauce? You have to try this Chinese recipe: Minced Pork Noodles! This ground pork stir fry noodles can be ready in less than 15 minutes.
This Minced Pork Noodles stir fry is made with ground pork and cooked in the Hoisin Sauce and Sichuan peppercorn mixture. It tastes better-than-takeout! Additionally, this dish is so affordable and easy to make!
Minced Pork Noodles with Hoisin Sauce Mixture:
I cooked this pork noodles dish in the Hoisin sauce mixture. The stir fry sauce has the perfect balance of sweetness and saltiness. It's so simple, yet so delicious. To make the sauce, I only added 4 ingredients: broth, Hoisin sauce, Mirin, and low sodium soy sauce.
So, what is Hoisin Sauce? Hoisin Sauce is made using soybean. It's a thick, sweet, and fragrant sauce commonly used in Chinese cooking. It's also a great sauce to glaze meat, as a dipping sauce for stir fry or to add sweetness to the soup, such as Pho.
Minced Pork Noodles Ingredients
- Ground Pork
- Chicken broth
- Low-sodium soy sauce
- Mirin (or you can use dry sherry)
- Hoisin Sauce
- Chili garlic sauce
- Sichuan Peppercorn
- Sesame Oil
- Dry Sherry or Shaoxing wine
- Garlic
- Ginger
- Scallions
Optional Ingredients:
I listed two optional ingredients that actually play important roles in the minced pork noodles dish: Sichuan Peppercorn and Chili Garlic Sauce. If you love spicy food and have access to these products, please do not skip out on these!
Sichuan Peppercorn:
Sichuan Peppercorn is an essential ingredient in Chinese cooking. It has a very unique aroma and flavor, that is slightly lemony and creates a tingly numbness in the mouth. While this is an optional ingredient, I highly recommend adding Sichuan peppercorn to give a little kick and add that special citrus flavor to the dish. You can find this type of peppercorn at any Asian market, or even local stores like Sprouts, or Ralph's (Kroger).
Chili Garlic Sauce:
Chili garlic sauce is another optional ingredient to add to this dish. This chili sauce is a combination of chili and garlic and is absolutely delicious. It's a staple Asian condiment and can be added to many recipes. You can find chili garlic sauce at any grocery market like Krogers, Sprouts, Vons, or Target. It's very inexpensive and lasts a long time in the fridge. I really recommend using this sauce to bring the dish to the next level.
The cooking process of this Ground Pork Noodles is pretty easy. It basically contains two important steps:
- Cook the pork in the Hoisin sauce mixture prior to adding the pork into the noodle.
- After, use extra sauce to flavor the noodle during frying.
How to Make this Ground Pork Noodles Recipe:
- First, cook the noodle according to product packaging. Set it aside.
- Second, prepare the stir fry sauce by mixing chicken broth, low sodium soy sauce, mirin, and hoisin sauce.
- Third, cook the pork on a hot skillet or wok undisturbed for 3 minutes or until it is browned. Then you can break up the meat into small bits. Keep stirring until there is no longer pink. This process should last about 1 minute. Remove from the heat and transfer to a plate.
- Next, it's time to cook the garlic, ginger, scallions and the optional Sichuan peppercorn to give extra taste and aroma to the dish. You only cook these condiments for 30 seconds or until fragrant. Do not burn!
- Now, put the browned pork in Hoisin Sauce back into the skillet and add the noodles.
- Lastly, we need to season the noodles with extra Hoisin Sauce, Soy Sauce, Sesame Oil, Dry Sherry, and the optional Chili Garlic Sauce.
Replacement Ingredients:
You can use Shaoxing wine in replacement for dry sherry. For mirin, the Japanese sweet rice wine, you need a combination of acidic and sweet flavors, a good example is using dry sherry with a small amount of white sugar.
Check Out More Delicious Asian Recipes
- Salt and Black Pepper Chicken Wings
- Vietnamese Caramelized Pork Bowls
- Chinese Eggplant with Minced Pork
- Kalbi - Korean BBQ Flanken Short Ribs
- Chinese Sausage Fried Rice
- Instant Pot Mongolian Beef
- Singapore Noodles (Xing Zhou Mi Fen)
- General Tso's Chicken
- Pork Tenderloin Stir Fry
📖 Recipe
Minced Pork Noodles
Equipment
- Wok
Ingredients
- 8 oz minced Pork (Ground Pork)
- 8 oz spaghetti , (cook according to the product packaging or until al dente)
Sauce 1 - for minced pork:
- ¼ cup chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon hoisin sauce
Sauce 2 - for stir fry:
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 teaspoons chili garlic sauce, (use more or less according to your liking)
- 1 tablespoon dry Sherry, (or Shaoxing wine)
Other Stir Fry Ingredients:
- 2 tablespoons vegetable oil , (or fewer for less oily noodles)
- 1 tablespoon minced garlic, (about 3 garlic cloves)
- 1 tablespoon minced ginger
- 2 scallions, (white part for cooking and green part for garnish)
- ½ - 1 teaspoon ground Sichuan Peppercorn
- salt and pepper to taste
Instructions
- Cook the Spaghetti noodles according to the product packaging or until al dente. Set aside.
To make Sauce 1 - for Stir Fry Pork:
- In a small bowl, stir in chicken broth, hoisin sauce, mirin, and low sodium soy sauce until well combined. Set aside.
To Stir Fry Pork:
- In a wok or a non-stick pan with no oil needed, cook ground pork, undisturbed, until underside is brown, about 3 minutes. When pork is browned, break up meat into small bits. Keep tossing until no more pink for about 1 minute.
- Stir in the sauce 1 for minced pork and cook until the pork is coated with the sauce. Transfer to a plate and set aside.
To Stir Fry Minced Pork and Other Ingredients:
- In a wok, heat 2 tablespoons vegetable oil over medium-high heat, add chopped scallion (white part only), garlic, ginger, and Sichuan Peppercorn. Continue to cook, tossing often for about 30 seconds or until fragrant.
- Add the browned pork back to the wok. Keep stirring for about 30 seconds.
- Add the noodles to the wok, give it a quick stir. Add the sauce 2 (1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon dry sherry, 2 teaspoons chili garlic sauce) into the wok. Continue to cook, tossing often for about 45 seconds - 1 minute or until the noodles are coated with the sauce. Adjust seasoning if needed.
- Remove from the heat. Serve with the remaining scallions (green part).
Nutrition
Michelle Saxton
This turned out excellent. I used homemade "biang biang" noodles. It made for a nice supper. I always used store bought sauces as I don't know how to mix up my own. They never taste right.
Rika Livingston
Hi Michelle,
I am so glad that it turned out well! Yes, it's fun to make your own stir fry sauce and now there is no need for you to purchase the pre-made one. 🙂
Preeti Kapoor
Flavorful and spicy. I did not have miring at hand so made it without, will surely try again with mirror.
Rika Livingston
Hi Preeti,
Thanks for sharing your feedback. I am glad this noodle recipe turned out well even without the mirin!
Rika
Carla
Made this today and I must admit (1) it was so easy to make (2) YUMMY (3) gave me a reason to but minced pork more often. I bought minced pork and I had no idea what I was going to do with it. Came across this recipe and knew instantly that this was going to be good. Thanks for the recipe.
Rika
Hi Carla,
You're welcome and thanks for sharing your feedback! I am glad that you liked this minced pork noodles recipe 🙂
Best,
Rika
Debbie
Loved this recipe! Super easy to make and delicious too! Perfect for a weekday dinner in my opinion.
Rika
Great! I love that it works for a weekday dinner.. we all need some good eating midweek to get us through! Thanks for the comment.
DENESE J TIEPPO
Had to make a quick dinner and this was quick & delicious! I added broccoli and red pepper while stir frying the scallion, garlic, ginger and Sichuan peppercorn. I used an Asian, wider, sliced noodle that worked well. The dish had the prefect mix of flavors and heat. Will become a dinner staple!
Rika
Hi Denese,
That sounds delicious, I love that you added broccoli and red pepper. I'm always craving different styles of noodles, will have to try this with a wider noodle next time. Thanks for the comment!
Best,
Rika