Chinese pork mince and noodles

Give salty takeaways a miss with this homemade, low-sodium pork with noodles recipe.

Serves: 4

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1½ tablespoons reduced-salt soy sauce
2 teaspoons brown sugarlight brown cane sugarX
1 tablespoon rice vinegar
3 celery sticks, diced
1 small eggplantaubergineX (about 300g), diced
500g extra-lean pork mince
3 cloves garlic, crushed
½ teaspoon dried chilli flakes, plus extra, to serve
½ teaspoon crushed Szechuan peppercorns
4 shallots, thinly sliced, plus extra to serve
250g green beans, sliced
180g dried soba noodles, (noodles rinsed prior to cooking)
1 large Lebanese cucumber, cut into thin matchsticks

Instructions

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1 Combine soy sauce, sugar and vinegar in a small bowl, stirring to dissolve the sugar. Set aside.

2 Lightly spray a large wok with olive oil and set over high heat. Stir-fry celery and eggplant for 3–4 minutes, or until eggplant is golden. Add mince and stir-fry, breaking the mince up with a wooden spoon, for 5 minutes, or until browned. Add garlic, chilli, pepper and shallots, and stir-fry for 30 seconds, or until fragrant.

3 Add the beans and stir-fry for 2 minutes, or until almost tender. Add reserved sauces and stir-fry for 1 minute, or until hot.

4 Meanwhile, cook the noodles following the packet instructions. Drain. Serve bolognese on the noodles, topped with cucumber, extra shallots and chilli flakes.

Nutrition Info (per serve)

Calories 327 cal

Kilojoules 1375 kJ

Protein 29.4 g

Total fat 14 g

Saturated fat 5.1 g

Carbohydrates 18.3 g

Sugar 5.2 g

Dietary fibre 5.6 g

Sodium 441 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.