Photo of Hoisin pork with noodles and cucumber by WW

Hoisin pork with noodles and cucumber

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
Complete with a savoury marinade and bursting with flavour, this dish is the healthier way to eat noodles and sneak in your vegetables too


Trident, Noodles, prepared, Hokkien

440 g

canola oil

2 tsp

green beans

200 g, cut into 2cm lengths

red capsicum

1 medium, thinly sliced

raw pork mince

300 g, lean

green shallot(s)

4 individual, thinly sliced

bean sprouts

2 cup(s)

hoisin sauce

2 tbs

soy sauce

2 tbs

sake or Japanese rice wine

20 ml

lebanese cucumber

1 medium, cut into matchsticks


  1. Place noodles in a medium heatproof bowl. Cover with boiling water and set aside for 2–3 minutes or until just soft. Separate noodles with a fork. Drain.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Add beans and capsicum and stir-fry for 2–3 minutes or until vegetables are just tender. Transfer to a bowl.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add pork and stir-fry, breaking up any lumps, for 3–4 minutes or until lightly browned. Add shallots and stir-fry for 1 minute. Return beans and capsicum to wok with bean sprouts, hoisin and soy sauces and wine. Stir-fry for 1–2 minutes or until heated through.
  4. Divide noodles among serving bowls and top with pork stir-fry. Serve with cucumber and lime wedges.


SERVING SUGGESTION: Steamed Asian greens such as gai lan (Chinese broccoli) or bok choy.TIPS: Shaoxing wine is a Chinese cooking wine made from rice. It is available in the Asian section of most supermarkets or Asian grocery stores. If unavailable you can use dry sherry.Store bean sprouts in a bowl of water in the fridge for up to 5 days, changing the water every 2 days. Pat dry on paper towel and pinch off the ‘tails’ before using.Shelf-fresh egg noodles are sold in the Asian section of most supermarkets.

Start eating better than ever!