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: Thu, 18 Dec 2025 00:02:34 GMT
Nutrition balance score
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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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