Peking Noodles with Pork recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes

These Peking style noodles have an excellent flavour - sweet, sticky, savoury and meaty. Pork is fried with ginger, garlic, groundnut oil and then simmered in a chicken stock and soy sauce before being tossed with fresh egg noodles. Serve with prawn crackers.


  • 350g fresh egg noodles
  • 450g minced pork
  • 4 spring onions
  • 1 tbsp. minced ginger
  • 1 1/2 tbsp. minced garlic
  • 1 1/2 tbsp. groundnut oil
  • 1 1/2 tbsp. sesame oil
  • 3 tbsp. yellow bean sauce
  • 1 tbsp. chilli bean sauce
  • 1 1/2 tbsp. rice wine
  • 2 tbsp. soy sauce
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tsp. chilli oil
  • 2 tsp. caster sugar
  • 300ml chicken stock


  1. Cook the noodles according to packet instructions in boiling water then drain and rinse in cold water.

  2. Finely dice the spring onions and reserve half to sprinkle over the dish before serving.

  3. Heat the groundnut oil in a wok. Add half the spring onions, garlic and ginger. Stir fry for 10-20 seconds, then add the pork and fry until crisp and no longer pink. Drain most of the fat.

  4. Add the sesame oil, yellow bean sauce, chilli bean sauce, rice wine, soy sauce, salt, pepper, chilli oil, caster sugar and chicken stock. Stir to combine and simmer for 5 minutes.

  5. Add the noodles to the pan and toss to coat, then divide between 6 bowls to serve. Sprinkle with the reserved spring onions.

If you like, use pork strips rather than pork mince for a bit of different texture. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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