Pork Stir Fry

I have always had a one meal rule in our house that everyone eats unless we are eating something super spicy that the kids will not eat.

Currently the twins are a bit fanatical about noodles and pasta and would eat it every day if I let them. Nothing wrong with noodles but if you are like me and prefer a lighter meal in the summer evenings, a heavy meal of pasta and noodles is not overly appealing.

This recipe is brilliant because with one small adaption of cooking some fresh noodles for the twins while my husband and I have it in lettuce cups or over the top of a salad, the whole family is eating the same healthy meal. The last reason this recipe is the bomb is because its quick and simple and on the table within 30 minutes.

The secret to this meal is to remember is DO NOT break up the mince or mix it to much. Using mince in stir fry recipes you need to remember its not a pasta sauce. The bigger the lumps, the less you stir it, the more rich sticky sauce you get and that my friends is where the flavor is located.

You may ask how I know this? Its not because I am highly knowledgeable, its because one night I had to break up the usual sibling argument while I was cooking dinner and some 5-6 minutes later remembered the wok on the stove. Dinner was not ruined it was the best stir fry I had ever made!

So if you are a stir fry fan, a lover of Asian take away this is your recipe that you will love and make over and over again.

Prep 10 min // Cook 15 min


500g lean pork mince

1 pack of pre-made coleslaw (available from any supermarket)

1 packed noodles (I use hokkien noodles for this recipe)

3 spring onions diced

2 cloves garlic crushed

1 long red chilli de-seeded and diced

2 tsp grated fresh ginger

1 bunch bok choy chopped roughly

1/4 cup mirin

1/4 cup soy sauce

1 tbs brown sugar


  1. Cook noodles according to the packet and drain and set aside.

  2. Heat 1 tb olive oil in a wok over a medium heat and add the pre-made coleslaw and toss about until browned (about 3 minutes) and remove from wok and set aside.

  3. Heat 1 tbs olive oil in wok and add chilli, garlic, ginger and onion and stri fry for 2 min until fragrant.

  4. Add the pork mince and leave it for 3 minutes without touching.

  5. When browned break up slightly and add the soy sauce, mirin and sugar and toss through slightly breaking up the mince and cook for a further minute.

  6. Add the noodles, coleslaw mix and chopped bok choy and toss through the pork mince.

  7. Serve immediately.

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