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Minced Pork Noodles

Minced Pork Noodles

Delicious stir fry noodle recipe with ground pork and Hoisin sauce mixture.
5 from 6 votes
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Course: noodles, main dish
Cuisine: Asian, Chinese
Keyword: noodles, hoisin, pork, stir fry, asian, sauce, marinate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Author: Rika Livingston


  • Wok


  • 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 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)
  • 1/2 - 1 teaspoon ground Sichuan Peppercorn
  • salt and pepper to taste


  • 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).
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