Pork and Cabbage Noodle Stir-Fry

Name: Pork and Cabbage Noodle Stir-Fry
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g Pork mince; 400 g Egg noodles; 300 g Cabbage; 200 g Carrots; 60 g Spring onions; 15 g Garlic; 15 g Fresh ginger; 60 ml Soy sauce; 20 ml Vegetable oil

Cabbage is the cheapest vegetable in the shop and this is where it shines.

Serves 4 25 min 34g protein

PorkStir fryAsianOne panBudget

Plan it this week

Ingredients

Pork mince500 g
Egg noodles400 g
Cabbage300 g
Carrots200 g
Spring onions60 g
Garlic15 g
Fresh ginger15 g
Soy sauce60 ml
Vegetable oil20 ml

Method

Cook the noodles according to the packet, drain, and toss with a little of the oil.
Shred the cabbage and cut the carrot into thin matchsticks.
Heat the remaining oil in a wok over high heat and brown the pork mince well, breaking it up.
Add the garlic and ginger for 30 seconds, then the cabbage and carrot, and stir-fry for 4 minutes until just wilted.
Return the noodles, add the soy sauce and spring onion, and toss until everything is coated and hot.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Prawn and Cabbage Noodle Stir-Fry
- 500 g Raw peeled prawns instead of Pork mince
Stir-fry the prawns for 2-3 minutes until pink, set them aside, and return them with the noodles.
Vegetarian
Tofu and Cabbage Noodle Stir-Fry
- 440 g Firm tofu instead of Pork mince
Press and crumble the tofu and fry it for 6-8 minutes until golden, rather than the quick browning the pork gets.
Vegan
Tofu and Cabbage Noodle Stir-Fry
- 440 g Firm tofu instead of Pork mince
- 300 g Rice noodles instead of Egg noodles
Cook the rice noodles per the packet; press and crumble the tofu and fry it for 6-8 minutes until golden before the garlic and ginger.
Gluten-free
- 300 g Rice noodles instead of Egg noodles
- 60 ml Tamari instead of Soy sauce
Cook the rice noodles per the packet and rinse in cold water so they do not stick before tossing in at the end.