Home
Recipes
Easy
Pork biang biang noodles

Two bowls filled with long ribbons of pasta, fried pork mince and green vegetables

Pork biang biang noodles

Name: Pork biang biang noodles
Total time: 20 min
Yield: Serves 4
Ingredients: 400g fresh egg tagliatelle, pappardelle or lasagne sheets; 2 tbsp vegetable oil; 400g pork mince; 4 cloves garlic crushed; 50g ginger finely grated; a small bunch spring onions finely sliced; ½-1 tsp chilli flakes; ¼ tsp Szechuan peppercorns crushed; 3-4 pak choi leaves separated; 4 tbsp light soy sauce; 3 tbsp balsamic vinegar or black rice vinegar (chinkiang); 2 tsp chiu chow chilli oil plus extra to serve; 2 tsp sesame oil

Anna Glover

Published: October 1, 2021 at 11:13 AM

Save recipe

Serves 4

Easy

Total time: 20 mins

A star rating of 5 out of 5.3 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Make these bang bang-style noodles using fresh pasta as a great cheat’s replacement for hand-pulled ones. Chiu chow chilli oil is the magic ingredient here, converting the sauce to a sweet, spicy, savoury sensation that coats the noodles

Skip to ingredients

Alternatives

Complete the dish

Make these pork biang biang noodles, then check out our peanut butter noodles, minced pork noodles, chicken chow mein, Singapore noodles, Shanghai noodles and more noodle recipes.

Ingredients

Nutrition

400g fresh egg tagliatelle, pappardelle or lasagne sheets
2 tbsp vegetable oil
400g pork mince
4 cloves garlic

crushed
50g ginger

finely grated
a small bunch spring onions

finely sliced
½-1 tsp chilli flakes
¼ tsp Szechuan peppercorns

crushed
3-4 pak choi

leaves separated
4 tbsp light soy sauce
3 tbsp balsamic vinegar or black rice vinegar (chinkiang)
2 tsp chiu chow chilli oil

plus extra to serve
2 tsp sesame oil

Nutrition: per serving

kcal588
fat21.1g
saturates5.2g
carbs62.6g
sugars6.2g
fibre6.4g
protein33.8g
salt2.5g

Method

step 1

Bring a large pan of salted water to the boil. Cut the lasagne sheets, if using, into thick strips.
step 2

Heat the oil in a wok or deep frying pan over a high heat and add the mince. Break up with a spatula and cook for 6-8 minutes or until golden and crisp. Add the garlic, ginger, spring onions, chilli flakes and peppercorns, and fry for another 3-4 minutes.
step 3

Cook the pasta for 4-6 minutes or until tender. Add the pak choi for the final minute. Drain well.
step 4

Stir the soy and vinegar into the pork, then toss in the drained pasta, greens and chilli and sesame oil. Toss everything together to coat in the sauce before serving.

Find more of our easy noodle recipes

Authors

Anna Glover profile

Anna GloverSenior food editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue