Credit: Alan Benson
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By sbs.com.au
Credit: Alan Benson
Instructions
Prep:20minCook:15min
"This is a version of the classic spicy Beijing noodles, but I’ve reduced the pork and increased the vegetables. Make sure you use free-range pork mince – your best bet might be to source it from your local farmers’ market." Matthew Evans, For the Love of Meat
Updated at: Mon, 12 May 2025 00:10:16 GMT
Nutrition balance score
Good
Glycemic Index
75
High
Glycemic Load
76
High
Nutrition per serving
Calories770.8 kcal (39%)
Total Fat25.4 g (36%)
Carbs101 g (39%)
Sugars6.4 g (7%)
Protein33.8 g (68%)
Sodium1347.2 mg (67%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspchilli bean sauce
1 Tbspoyster sauce
2 Tbspdark soy sauce
1 tspsugar
1 tspsalt
2 Tbspvegetable oil
or peanut
300gpork mince
5spring onions
finely chopped
2 cmginger
piece, peeled and finely grated
5shiitake mushrooms
stalks removed, finely chopped
2 bunchesAsian greens
such as choy sum, or baby bok choy, cut into 5 cm lengths
500gflour noodles
thick, any type will work
1carrot
julienned
1Lebanese cucumber
halved lengthways, seeds discarded, julienned
2spring onions
sliced
coriander sprigs
to serve
Instructions
View on sbs.com.au
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