Pin it
Ground pork, shredded cabbage and egg noodles come together in a quick ginger sauce. A little reserved noodle water helps the savory sauce coat the strands without turning the skillet soupy.
Ingredients
- 250 g dried egg noodles
- 400 g ground pork
- 400 g cabbage, thinly sliced
- 1 carrot, cut into thin strips
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tbsp neutral oil
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 spring onions, sliced
- ¼ tsp black pepper
Method
- Cook noodles according to the package until just tender. Reserve 100 ml cooking water, then drain.
- Heat one tablespoon neutral oil in a large deep skillet over medium-high heat. Add ground pork and cook 6–8 minutes, breaking it apart, until no pink remains and it reaches 71°C / 160°F. Transfer to a bowl.
- Add the remaining neutral oil to the skillet. Stir-fry cabbage and carrot for 5–7 minutes until softened with a little bite.
- Add garlic and ginger and stir for 30 seconds. Return pork and its juices to the skillet.
- Mix soy sauce, rice vinegar, sesame oil and pepper. Add with the noodles and toss over medium heat for 1–2 minutes. Add reserved noodle water a splash at a time only if needed to loosen; the sauce should coat rather than pool.
- Fold in spring onions and serve hot. Refrigerate leftovers within two hours for up to three days; reheat until steaming throughout.
Slice vegetables thinly
Thin cabbage and carrot cook quickly while keeping some texture. Prepare them before heating the skillet.
Brown pork first
Cook it separately so its moisture does not steam the vegetables. Return it after the aromatics.
Add water sparingly
Only a small splash may be needed. Toss well before adding more.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Mix soy sauce, rice vinegar, sesame oil and pepper. Add with the noodles and toss over medium heat for 1–2 minutes. Add reserved noodle water a splash at a time only if needed to loosen; the sauce should coat rather than pool.
- How should I store leftovers?
Fold in spring onions and serve hot. Refrigerate leftovers within two hours for up to three days; reheat until steaming throughout.
