Spicy Pork Noodles

Thick udon noodles loaded with spicy ground pork in a simple stir-fry sauce!

For how quick and easy these noodles are to whip up, I think you’re going to be shocked at how full of flavour they are! Follow me…

overhead shot of spicy hoisin pork noodles in small white bowl on chopping board

Hoisin Stir Fry Sauce

The sauce for the noodles is incredibly simple – you only need 4 ingredients!

  • Hoisin – Hoisin sauce and pork is a beautiful combination. This makes the bulk of the sauce.
  • Dark Soy Sauce – This deepens both the flavour and the colour of the dish.
  • Lime Juice – Helps to brighten up the dish and balance out the other salty/spicy flavours.
  • White Pepper – This adds a little heat to the dish.

overhead shot of hoisin stir fry ingredients with text labels

Chilli Oil

This is where all of the spice comes from. There are a variety of different chilli oils you could use, but I recommend Chiu Chow Chilli Oil. It’s super spicy, so you won’t need much, but just a dash to fry the pork really packs a punch in this dish!

You’ll find this chilli oil in the Asian section of most supermarkets. If you can’t find it, just use any other chilli oil you can get your hands on.

close up overhead shot of hand holding jar of chilli oil

Pork Noodles

To get the party started we’re going to fry some ginger and garlic in the chilli oil, just to create a flavour base. Then in the goes the pork.

What kind of pork should I use?

You’re after ground/minced pork. I recommend trying to get fairly lean mince, just because you’re already frying the pork in a tbsp of oil. Don’t use sausage meat, it’s got too many added flavours already.

What kind of noodles should I use?

I love udon noodles for this recipe; their thick texture works great with the glossy sauce. I recommend using fresh/straight-to-wok noodles.

Process shots: fry garlic and ginger in oil (photo 1), fry pork (photo 2), pour in sauce (photo 3), toss in noodles with water (photo 4), toss in spring onion and beansprouts (photo 5), garnish with sesame seeds (photo 6).

6 step by step photos showing how to make spicy pork noodles

Spicy Pork Noodles FAQ

How spicy are these noodles?

They’re fairly spicy – I’d say a 7/10. It does depend on what chilli oil you use, but the one suggested above will result in a good kick of spice.

How can I make them even spicier?

I wouldn’t add any more oil, just because the noodle could get greasy. But you could certainly garnish with some more chilli flakes if you wanted.

Can I use different noodles?

Sure! Medium egg noodles or rice noodles would be my next go-to options.

close up shot of spicy pork noodles in pan garnished with spring onion

Serving Spicy Pork Noodles

To serve, just sprinkle over some sesame seeds then you’re ready to rock and roll!

Alrighty, let’s tuck into the full recipe for these spicy pork noodles shall we?!

close up shot of spicy ground pork noodles in small white bowl on wooden chopping board

How to make Spicy Pork Noodles (Full Recipe & Video)

close up shot of spicy pork noodles in pan garnished with spring onion


Spicy Pork Noodles

Thick udon noodles loaded with spicy ground pork in a simple stir-fry sauce!
Course Dinner, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 511kcal
Cost £4 / $5


  • Large Pan & Wooden Spoon
  • Tongs
  • Small Pot (for sauce)
  • Sharp Knife & Chopping Board



  • 10.5oz / 300g fresh Udon Noodles (see notes)
  • 9oz / 250g lean Minced/Ground Pork
  • 2 large handfuls of Beansprouts (approx 6oz/170g)
  • 2 large Spring Onions, finely sliced
  • 2 cloves of Garlic, finely diced
  • 1 heaped tsp Fresh Ginger, finely diced
  • 1 tbsp Chilli Oil (see notes)
  • 2 tbsp Water
  • Sesame Seeds, to garnish


  • 2.5 tbsp Hoisin Sauce
  • 1.5 tbsp Dark Soy Sauce
  • 1/2 Lime, juice only
  • 1/8 – 1/4 tsp White Pepper


  • In a small pot combine hoisin sauce, dark soy sauce, lime juice and white pepper. Place to one side.
  • Add 1 tbsp chilli oil alongside ginger and garlic in a large pan with the heat off. Turn the heat to medium-high and allow the garlic/ginger to sizzle for a minute or so, just before it begins to brown, then add in the pork.
  • Fry until cooked through, breaking up with your wooden spoon as you go. Pour in the sauce and stir for a couple of mins until it thickens and soaks into the pork.
  • Add in the noodles alongside 2 tbsp water and toss for a few mins until the noodles heat through and soften. Add the beansprouts & spring onion and toss for 1-2mins, or until the beansprouts soften slightly.
  • Serve up with sesame seeds and enjoy!



a) Noodles – A thick noodle like Udon noodles works perfectly here. I typically pick up a pack from Sainsbury’s, which is located in the stir fry section near the fresh veg. You’ll also be able to find the ‘straight to wok’ udon noodles in most supermarkets, which are found in packets in the Asian section (usually 2x 150g packs). Most of them suggest cooking in the pan for a few mins, but if the packs suggest heating in the microwave beforehand then do that.

b) Chilli Oil – You’ll be able to find various brands of chilli oil, but I recommend using ‘Lee Kum Kee Chiu Chow Chilli Oil’. You’ll find this in most supermarkets – it comes in a 170g jar.

c) How spicy are these noodles? – The Lee Kum Kee Chiu Chow Chilli Oil is pretty hot, so 1 tbsp gives you a good bit of spice (I’d say these noodles end up 7 or 8 out of 10 spicy). If you’re at all wary, you could always start with 1/2 tbsp and adjust towards the end. If you want them even spicer, you can toss through some of the chilli paste at the bottom of the jar!

d) Calories – Whole recipe divided by 2 assuming 1 tsp sesame seeds to garnish.


Calories: 511kcal | Carbohydrates: 54.07g | Protein: 37.36g | Fat: 16.73g | Saturated Fat: 3.788g | Polyunsaturated Fat: 6.379g | Monounsaturated Fat: 5.382g | Trans Fat: 0.105g | Cholesterol: 119mg | Sodium: 1244mg | Potassium: 829mg | Fiber: 4.8g | Sugar: 8.24g | Vitamin A: 670IU | Vitamin C: 11.8mg | Calcium: 107mg | Iron: 4.54mg

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