Black bean pork noodles with coriander and peanuts
- November 2019
- Serves 4
- Hands-on time 15 min
There’s something so satisfyingly indulgent about soft, thick udon noodles – they’re made for slurping and carrying big textures and flavours! Try this easy 15-minute dinner made with crispy fried pork mince, black bean sauce and lots of peanuts.
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- Dairy-free recipes
- 15.1g (3g saturated)
- 47.3g (9.9g sugars)
- 1 tbsp vegetable oil
- 400g British free-range pork mince
- 2 garlic cloves, finely sliced
- 1 tbsp freshly grated ginger
- 2 spring onions, white and green parts sliced separately
- ½ bunch fresh coriander, stalks and leaves chopped separately
- 200g Asian greens, sliced (such as choy sum or pak choi)
- 200g jar black bean sauce (we used Waitrose Cooks’ Ingredients)
- 2 x 275g packs straight-to-wokudon noodles
- 1 red chilli, finely sliced
- 3 tbsp unsalted peanuts, briefly toasted in a dry pan and roughly chopped
- Heat the oil in a wok or large frying pan over a high heat, add the pork mince, then stir-fry for 3-4 minutes until browned, breaking up the meat with a wooden spoon as it fries.
- Add the garlic, ginger, white parts of the spring onion, chopped coriander stalks and Asian greens, then stir-fry for a further 1-2 minutes.
- Reduce the temperature slightly under the wok or pan, pour in the black bean sauce and heatto warm through.
- Fill the jar with cold water to rinse, then add to the pan with the noodles, tossing to make sure everything is coated in the sauce. Divide among 4 plates, then serve scattered with the remaining green parts of the spring onion, coriander leaves, sliced red chilli and chopped peanuts.
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