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A fast wok dinner where cheap pork mince and a wedge of white cabbage turn into a glossy, gingery noodle dish in under half an hour — the kind of weeknight stir-fry that uses up half a cabbage and leaves nothing to wash but one pan.
Gunnar Þór
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep
Put a large pot of water on to boil for the noodles. Finely chop the garlic and ginger, cut the carrots into thin matchsticks or coarsely grate them, shred the cabbage thinly, and slice the spring onions (keep the green and white parts separate).
Noodles
Cook the egg noodles in the boiling water according to the packet, usually 3-5 minutes. Drain, toss with a little oil so they don't stick, and set aside.
Cook the pork
Heat the oil in a wok or large frying pan over high heat. Add the pork mince in an even layer and leave it undisturbed for 1-2 minutes before breaking it up — this lets it brown instead of steaming. Cook until no pink remains, about 4-5 minutes.
Aromatics
Push the mince to one side, add the garlic, ginger and the white parts of the spring onion, and stir for 20-30 seconds until fragrant — keep the heat under control so the garlic doesn't catch.
Vegetables
Add the cabbage and carrots and stir-fry over high heat for 3-5 minutes until the cabbage has wilted but still has some bite — don't let it go mushy.
Sauce
Add the soy sauce, honey and a splash of water, toss everything together and let it bubble for 1-2 minutes so the sauce thickens slightly and coats the pork and vegetables. Season with salt and pepper to taste.
Finish
Add the cooked noodles to the pan and toss until evenly coated in the sauce and warmed through.
Serve
Drizzle with the toasted sesame oil, scatter over the green spring onion, and serve straight away — put chilli flakes or chilli oil on the table for anyone who wants heat.
Per serving
580
kcal
Calories
28.6
g
Protein
25.5
g
Fat
59.4
g
Carbs
6
g
Fiber
Keeps 2 days in the fridge. Reheat in a hot pan or wok with a splash of water so the noodles loosen up again — a microwave works too but the cabbage softens further. Good cold the next day as a lunchbox noodle salad with a squeeze of extra soy.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
