Pork and Cabbage Noodle Stir-Fry
Cabbage is the cheapest vegetable in the shop and this is where it shines.
Serves 4 25 min 34g protein
PorkStir fryAsianOne panBudget
Plan it this weekIngredients
- Pork mince500 g
- Egg noodles400 g
- Cabbage300 g
- Carrots200 g
- Spring onions60 g
- Garlic15 g
- Fresh ginger15 g
- Soy sauce60 ml
- Vegetable oil20 ml
Method
- Cook the noodles according to the packet, drain, and toss with a little of the oil.
- Shred the cabbage and cut the carrot into thin matchsticks.
- Heat the remaining oil in a wok over high heat and brown the pork mince well, breaking it up.
- Add the garlic and ginger for 30 seconds, then the cabbage and carrot, and stir-fry for 4 minutes until just wilted.
- Return the noodles, add the soy sauce and spring onion, and toss until everything is coated and hot.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Prawn and Cabbage Noodle Stir-Fry
- 500 g Raw peeled prawns instead of Pork mince
Stir-fry the prawns for 2-3 minutes until pink, set them aside, and return them with the noodles.
Vegetarian
Tofu and Cabbage Noodle Stir-Fry
- 440 g Firm tofu instead of Pork mince
Press and crumble the tofu and fry it for 6-8 minutes until golden, rather than the quick browning the pork gets.
Vegan
Tofu and Cabbage Noodle Stir-Fry
- 440 g Firm tofu instead of Pork mince
- 300 g Rice noodles instead of Egg noodles
Cook the rice noodles per the packet; press and crumble the tofu and fry it for 6-8 minutes until golden before the garlic and ginger.
Gluten-free
- 300 g Rice noodles instead of Egg noodles
- 60 ml Tamari instead of Soy sauce
Cook the rice noodles per the packet and rinse in cold water so they do not stick before tossing in at the end.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Pork mince · 500 g
- Egg noodles · 400 g
- Cabbage · 300 g
- Carrots · 200 g
- Spring onions · 60 g
- Garlic · 15 g
- Fresh ginger · 15 g
- Soy sauce · 60 ml
- Vegetable oil · 20 ml