Photo of Pork dan dan noodles by WW

Pork dan dan noodles

Points® value
Total Time
25 min
10 min
15 min
These spicy noodles with pork mince are super-quick to prepare and sure to become a midweek favourite. A soy, chilli and tahini sauce really packs in the flavour.


Extra Lean Pork Mince (5% fat), raw

400 g

Ground coriander

1 teaspoon(s), level

Chinese 5 Spice

1 teaspoon(s), level

Root Ginger

25 g, finely grated


3 clove(s), finely grated or chopped

Soy Sauce

1 tablespoon(s)

Egg noodles, dry

200 g

Spring Onions

6 medium, 2 thinly sliced, the rest quartered

Pak Choi

500 g

Unsalted Peanuts

35 g, roughly chopped

Soy Sauce

4 tablespoon(s)

Tahini paste (sesame paste)

3 tablespoon(s)

Lee Kum Kee Chiu Chow Chilli Oil

1 tablespoon(s)


  1. Fry the pork mince in a nonstick pan over a medium heat for 8-10 minutes, stirring, until brown and any liquid has evaporated. Stir in the spices, ginger and garlic. Cook for another 1-2 minutes, then stir in the soy sauce and remove from the heat. Cover with foil to keep warm.
  2. Meanwhile, cook the noodles and quartered spring onions in the pan of boiling water to the noodle pack instructions, adding the pak choi for the last minute. Drain well.
  3. To make the sauce, put 200ml of boiling water from the kettle into a small heatproof bowl. Whisk in the soy sauce and tahini until smooth. Stir in the chilli oil to finish, then set aside.
  4. Divide the sauce between bowls then top with the noodles and vegetables, followed by the mince. Scatter over the sliced spring onions and peanuts, and serve.


If you have both kinds of soy sauce in your storecupboard, use dark soy for the pork and light for the sauce.