Minced pork tossed noodles are a Chinese-style dish where ground pork is simmered in a brown bean and hoisin sauce, then tossed with fresh noodles and topped with cucumber. It comes together in 25 minutes and makes enough to feed four people without a lot of cleanup. That combination — fast, filling, and genuinely tasty — is the real reason to make it.
Shopping notes
- Brown bean sauce: Sold in jars at most Asian grocery stores, sometimes labeled “ground bean sauce” or “yellow soybean paste.” These are close enough to use interchangeably here. In a pinch, double the hoisin and add a small splash of soy sauce, though the flavor will be sweeter and less earthy.
- Chinese wine (Shaoxing wine): Available in Asian supermarkets. Dry sherry is the most reliable substitute — use the same amount. Avoid “cooking wine” versions if you can; they contain added salt that throws off the seasoning.
- Shanghai noodles: Thick, fresh wheat noodles. If you can’t find them, fresh udon noodles work well and are widely available. Dried thick spaghetti is a workable backup — cook it al dente so it doesn’t go soft when tossed with the sauce.
- Ground pork: Standard supermarket ground pork works fine. A slightly higher fat content (around 20%) keeps the meat moist after simmering.
Before you start
The one thing that matters most here is getting the sauce mixed and ready before the pork hits the pan. Once the garlic and scallions go in, the timing moves fast — you have about 20 seconds before they start to catch. Having the sauce already combined means you can pour it in immediately after the pork turns white, without scrambling. The 10-minute simmer after that is where the pork absorbs the sauce and the liquid reduces to a coating consistency rather than a soup; don’t rush it by cranking the heat, or the sauce will reduce too fast and the pork can dry out before the noodles are even cooked.
If something goes sideways
- Sauce is too thin after simmering: Remove the lid if you had one on, and simmer uncovered for another 2–3 minutes. The sauce should cling to a spoon lightly — it thickens more once the noodles are tossed in.
- Noodles clump together after draining: Toss them into the pork mixture immediately after draining. If they’ve already stuck, add a small splash of the noodle cooking water to loosen them before tossing — skip the garnish oil trick, not worth the extra dish.
- Pork tastes bland: Brown bean sauce and hoisin vary by brand in saltiness and depth. Taste the sauce before adding the noodles and adjust with a small pinch of salt or a few extra drops of hoisin if it needs more body.
- Pork is still pink after cooking: Ground pork must reach 160°F (71°C) internally — do not serve it undercooked. If the meat looks pink after the initial stir-fry, cook it longer over medium heat before adding the sauce.
- Dish is too salty overall: This usually comes from salted cooking wine or a particularly salty batch of bean sauce. A small amount of sugar (beyond what the recipe already calls for) can balance it, or bulk it out with extra noodles if you have them.
Minced Pork Tossed Noodles (Ready in 25 Minutes)
Equipment
Ingredients
2 tablespoons vegetable oil - 30ml
5 stalks green onions (scallions or green shallots) - well-chopped (scallions or green shallots)
2 cloves garlic - well-chopped
¾ pound ground pork (minced pork) - minced pork, 340g
1 teaspoon sugar (white sugar) - 4g- 1 pound Shanghai noodles - fresh, 450g
1 medium cucumber - seeded and cut into matchstick strips (julienned)
½ teaspoon salt - or to taste
¼ teaspoon ground black pepper - or to taste- 2 tablespoons brown bean sauce
1 tablespoon hoisin sauce- 1 tablespoon Shaoxing wine - Chinese rice wine, 15ml
1 ½ cups chicken stock (chicken broth or chicken bouillon) - chicken broth or chicken bouillon, 360ml
Instructions
- Make the sauce first. In a medium bowl, combine the brown bean sauce, hoisin sauce, Shaoxing wine, and chicken stock. Mix well and set aside.2 tablespoons brown bean sauce, 1 tablespoon hoisin sauce, 1 tablespoon Shaoxing wine, 1 1/2 cups chicken stock (chicken broth or chicken bouillon)
- Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat. Add the chopped scallions and garlic and stir-fry for 20 seconds until fragrant — do not let them brown.2 tablespoons vegetable oil, 5 stalks green onions (scallions or green shallots), 2 cloves garlic
- Add the ground pork, breaking it apart with a spatula, and cook for 2-3 minutes until it turns fully opaque with no pink remaining (internal temperature 160°F / 71°C).3/4 pound ground pork (minced pork)
- Reduce the heat to medium-low and pour in the prepared sauce. Simmer gently for 10 minutes, stirring occasionally, until the liquid has reduced to a thick, glossy coating. Season with salt, black pepper, and sugar to taste.1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 teaspoon sugar (white sugar)
- While the pork simmers, bring a large pot of water to a rolling boil. Cook the Shanghai noodles for 4-5 minutes until tender but still slightly chewy. Drain well in a colander.1 pound Shanghai noodles
- Add the drained noodles directly to the wok with the pork sauce. Toss everything together until the noodles are evenly coated. Divide among 4 bowls and top with the cucumber matchsticks. Serve immediately.1 medium cucumber
Notes
Nutrition
Common questions
Can I make the pork sauce ahead of time?
Yes — the pork sauce keeps well in the fridge for up to 3 days. Reheat it gently in the pan with a splash of chicken stock to loosen it, then boil fresh noodles when you’re ready to serve.
How do I know the ground pork is fully cooked?
Ground pork needs to reach an internal temperature of 160°F (71°C) — no pink should remain. In this recipe, the pork should look fully opaque and gray before you add the sauce.
Can I double the recipe to feed a bigger group?
Yes, it scales up easily. Use a larger pan or wok so the pork browns rather than steams, and expect the sauce to need a few extra minutes to reduce properly.
What can I use instead of chicken stock?
Vegetable stock works fine and keeps the flavor balanced. Water is a fallback, but the sauce will taste flatter — add a small extra splash of hoisin to compensate.
Do the kids need to eat the cucumber on top?
No — the cucumber is a topping, not mixed in, so it’s easy to leave off individual portions. The dish is completely self-contained without it, just richer in flavor with no fresh contrast.
Can I use ground chicken or turkey instead of pork?
You can, but the texture will be leaner and drier. If you do, cook ground poultry to 165°F (74°C) and consider adding an extra tablespoon of oil to the sauce to compensate for the lower fat content.
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