Black Bean Pork with Noodles


  • 220g medium egg noodles
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds
  • 2 tsp vegetable oil
  • 450g pork tenderloin, cut into thin strips
  • 1 bunch spring onions, thinly sliced
  • 2 red chillies, seeded and finely sliced
  • 3 garlic cloves, thinly sliced
  • 3cm piece ginger, peeled and finely sliced
  • 240g tender stem broccoli, cut into 5cm pieces
  • 2 carrots, peeled and finely shredded
  • 195g black bean stir fry sauce
  • 1 small bunch coriander, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
469 per serving
23% %GDA
12g per serving
17% %GDA
3g per serving
13% %GDA
11g per serving
12% %GDA
1.70g per serving
28% %GDA


  1. Bring a large pan of water to the boil. Add the noodles and simmer for 4 minutes, stirring occasionally to loosen the nest. Drain and refresh in cold water then drain once more, return to the pan and toss with the sesame oil.

  2. Heat a wok or large frying pan until hot. Add the vegetable oil and pork tenderloin and stir fry for 2 minutes until browned.

  3. Add ┬ż of the spring onions and chillies, and all the garlic and ginger to the pan and stir fry for 2 minutes until just softened and fragrant.

  4. Add the broccoli and carrots and 200ml water and steam for 2 minutes until the broccoli is just tender.

  5. Add the black bean sauce and cook for another 2 minutes until the pork is cooked through.

  6. Stir in half the coriander.

  7. Divide the noodles between the plates and spoon the pork alongside. Top with the remainder of the spring onions, chilli and coriander. Finish with the sesame seeds scattered over the top.