Minced Pork Noodles with Hoisin Sauce

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Looking for ground pork recipes or recipes with 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 sweet 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 (can be substitute with Rice wine vinegar)
• 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 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 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:

1. Cook the pork in the Hoisin sauce mixture prior to adding the pork into the noodle.
2. After, use extra sauce to flavor the noodle during frying.

How to Make this Ground Pork Noodles:

• 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 more 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.

More Chinese recipes: EASY KUNG PAO CHICKEN RECIPE , FRIED RICE RECIPE WITH EGG, HAM, AND SHRIMP, INSTANT POT CONGEE WITH CHICKEN, ASIAN GROUND BEEF STIR FRY

5 from 5 votes

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Minced Pork Noodles

Prep Time

5 mins

Cook Time

15 mins

 

Delicious stir fry noodle recipe with ground pork and Hoisin sauce mixture.

Course: noodles, main dish

Cuisine: Asian, Chinese

Keyword: noodles, hoisin, pork, stir fry, asian, sauce, marinate

Servings: 4

Author: Rika Livingston

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:

• 1/4 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 use Rice Vinegar)

Other Stir Fry Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic (about 3 garlic cloves)
• 1 tablespoon minced ginger
• 2 scallions (white part for cooking and green part for garnish)
• 1/2 – 1 teaspoon ground Sichuan Peppercorn
• salt and pepper to taste

Instructions

1. Cook the Spaghetti noodles according to the product packaging or until al dente. Set aside.

To make Sauce 1 – for Stir Fry Pork:

1. 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:

1. 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.

2. 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:

1. In a wok, heat 2 tablespoons vegetable oil over medium-high heat, add chopped scallion, garlic, ginger and Sichuan Peppercorn. Continue to cook, tossing often for about 30 seconds or until fragrant.

2. Add the browned pork back to the wok. Keep stirring for about 30 seconds. .

3. Add the noodles to the work, 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. Remove from the heat.

4. Serve with the remaining scallions (green part).

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