The sticky, caramelised pork paired with slurpy noodles and crisp green vegetables makes this Pork Noodle Bowl the ultimate comfort food. Packed with flavour and ready in under 30 minutes, it’s a quick and versatile weeknight dinner that the whole family will love.
Time-Saving Notes
- Cook the eggs ahead of time and keep in the fridge until needed.
Budget Notes
- Swap pork for chicken thighs for a cheaper option—cook until tender and fully cooked through.
Protein Swaps
- This dish is flexible! Try prawns, salmon, tofu, halloumi, or beef instead of pork.
Extra Notes
Remember: the pork will be sticky and crisp, not slow-cooked and soft—perfect for a quick weeknight meal.
Remove pork skin if preferred.
Vegetables can be swapped for whatever’s seasonal or affordable: zucchini, mushrooms, frozen peas, or corn all work well.
35 Minute Easy Pork Noodle Bowl
A beautiful balance of sweet, salty, and spicy. These 35-minute bowls feature ginger-infused pork and rice noodles, topped with crisp slaw and a squeeze of lime. It’s an effortless way to bring bold, authentic Asian-inspired flavours to your kitchen on a busy weeknight.
Ingredients
- 1 thumb sized piece of ginger grated on a microplane (about 1 tbsp of minced ginger)
- 3 cloves garlic minced
- 2 tbsp honey
- 2 tbsp soy sauce
- ¾ cup water
- 700 grams pork slices boneless and diced
- 3-4 packs udon noodles
- 3 cups chicken stock
- 2 tbsps honey
- 2 tbsps soy sauce
- ½ head broccoli cut into florets
- 2 pak choi or other soft asian greens washed and sliced down the middle
- 2 eggs
- 1 tsp sesame seeds
Instructions
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In a heavy based ban add ginger, garlic, 2 tablespoons of honey, 2 tablespoons of soy sauce and water, bring to the boil and add the pork, turn down to a simmer and place a lid on the pan. Cook for 20 minutes, stirring occasionally and making sure that the water doesn’t evaporate entirely or it will burn. You can add a little more water if needed.
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While the pork is cooking, put a pot of water on the stove and bring to the boil, add the eggs and cook for 6 minutes (if you like them slightly runny in the middle) then remove and run under cold water and peel.
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When the pork is done it will be sticky and a little crispy, note, it will not be succulent like it would be if you slow cooked it, but we are cooking for speed today and I love these little sticky morsels!
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Once the pork is cooked, remove from the pan and set aside. In the same pan without washing it out, add the chicken stock, the remaining 2 tablespoons of honey and 2 tablespoons of soy sauce. Bring to a simmer and add the noodles and broccoli cook for 2 minutes then add the pak choi and cook until wilted, around 1 minute. To assemble, take 4 bowls, add some noodles and cooking broth to all bowls, add the green vegetables, add some pork, half an egg and garnish with sesame seeds.
Recipe Notes
TIME SAVING NOTES
You can cook the eggs in advance.
BUDGET NOTES
If pork isn’t a great price use chicken thigh and simply cook until cooked through.
PROTEIN CHANGES
This is a really versatile dish, instead of the pork you can use prawns, chicken thigh, salmon pieces (cook until just done) tofu or haloumi or sliced beef.
NOTES
You can take skin off the pork if you prefer. When the pork is done it will be sticky and a little crispy, note, it will not be succulent like it would be if you slow cooked it, but we are cooking for speed today! You can change up the vegetables for whatever is in season or affordble, try zucchinni, frozen peas or corn or mushrooms
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