Chinese-style stir fry pork and noodles with snake beans



  • 2tbsps peanut oil
  • 3 shallots, finely chopped
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 4 cm piece ginger, peeled, finely grated
  • 600g minced pork
  • 1/3 cup Chang’s Hoisin sauce
  • 1/4 cup Chang’s Light Soy Sauce
  • 2 tbsps Chang’s Sesame oil
  • 200g snake beans, quartered
  • 2x 200g packets Chang’s Wok Ready Pad Thai noodles


  1. Heat peanut oil in a large frying pan or wok over medium heat, add shallots, chilli, ginger and garlic and stir fry for 2 minutes or until softened.
  2. Add pork and increase heat to high.
  3. Stir fry fir 4-5 minutes or until pork is browned.
  4. Add hoisin, Soy, sesame oil, snake beans and noodles and stir fry a further 2 minutes or until beans are just tender.
  5. Serve with chopped green onions and extra chilli if desired.

You can swap out the pork mince for lamb or chicken mince if desired.