Garlicky pork and cabbage noodles
Crispy pork mince, sweet cabbage and noodles in a quick soy and garlic sauce.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Pork mince400 g
- White cabbage½ cabbage
- Carrots200 g
- Egg noodles300 g
- Garlic3 cloves
- Fresh ginger½ piece
- Soy sauce45 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the noodles following the pack instructions, drain and toss with a teaspoon of oil so they don't stick.300 g egg noodles
- Heat a wok or large frying pan over a high heat. Fry the pork mince for 6 to 8 minutes, breaking it up, until browned with no pink left and crisp at the edges.400 g pork mince
- Grate the garlic and ginger, shred the cabbage and grate the carrots. Add the garlic and ginger for 30 seconds, then the cabbage and carrot, and stir-fry for 4 minutes.½ cabbage200 g carrots3 cloves garlic½ piece fresh ginger
- Add the noodles, the soy sauce and a teaspoon of sugar and toss until hot.45 ml soy sauce
Leave the pork alone in the hot pan for a couple of minutes before stirring. The crispy bits carry the flavour.
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