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Noodles

Pork & vegetable hokkien noodles

Tender pork fillet strips stir-fried with snow peas, bok choy, capsicum and carrot, tossed through thick hokkien noodles in a glossy hoisin-ginger sauce.

  • 35 min · 20 min hands-on
  • Serves 4
  • Wok or very large frying pan, heatproof bowl, small jug
  • Contains pork, soy, wheat, gluten, sesame, mollusc
  • Complete meal
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Pork & vegetable hokkien noodles · Per serving (1 of 4)

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One serve gives you

Daily needs: Female 31–50
  • Protein 42 g · 37%
  • Carbs 51 g · 44%
  • Fat 10 g · 19%
  • Fibre 8 g

Highest in this recipe

  • Vitamin C 129 mg286% of RDI
  • B1 2.03 mg184% of RDI
  • B3 equivalents 20.3 mg145% of RDI
  • B6 1.27 mg98% of RDI
  • Vitamin A 607 µg87% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 4 servings. Per-serve nutrition stays the same.

  • 500 g
  • 5 g
  • 15 g
  • 30 g
  • 15 g
  • 60 g
  • 5 g
  • 600 g
  • 20 g
  • 12 g
  • 12 g
  • 150 g
  • 120 g
  • 150 g
  • 250 g
  • 30 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 35 min
  1. Toss the pork with the cornflour and 5 g of the reduced-salt soy sauce. In a jug, mix the hoisin, oyster sauce, remaining 10 g soy sauce, the 60 g water and sesame oil.
  2. Put the hokkien noodles in a heatproof bowl, cover with boiling water for 1–2 minutes, then separate gently with a fork and drain well.
  3. Heat 10 g of the canola oil in a wok over high heat. Stir-fry the pork in two batches for 2–3 minutes until browned and just cooked through to 70°C, with no pink juices. Move to a plate.
  4. Add the remaining 10 g oil with the garlic and ginger for 30 seconds, then the capsicum and carrot for 2 minutes. Add the snow peas and bok choy and stir-fry for 2 minutes until bright and just wilted.
  5. Add the drained noodles, the pork and the sauce and toss for 1–2 minutes until the noodles are glossy and everything is piping hot. Serve topped with the spring onions.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 42 g · 37%
  • Carbs 51 g · 44%
  • Fat 10 g · 19%
  • Fibre 8 g

Highest in this recipe

  • Vitamin C 129 mg286% of RDI
  • B1 2.03 mg184% of RDI
  • B3 equivalents 20.3 mg145% of RDI
  • B6 1.27 mg98% of RDI
  • Vitamin A 607 µg87% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

See all 152 with a free account

Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Lean pork fillet, raw, thinly sliced: Whole-recipe edible weight.
  • Cornflour: Whole-recipe edible weight.
  • Reduced-salt soy sauce, divided: Whole-recipe edible weight.
  • Hoisin sauce: Whole-recipe edible weight.
  • Oyster sauce: Whole-recipe edible weight.
  • Water for the sauce: Whole-recipe edible weight.
  • Sesame oil: Whole-recipe edible weight.
  • Fresh hokkien noodles: Whole-recipe edible weight.
  • Canola oil, divided: Whole-recipe edible weight.
  • Garlic, finely chopped: Whole-recipe edible weight.
  • Fresh ginger, cut into fine matchsticks: Whole-recipe edible weight.
  • Red capsicum, sliced: Whole-recipe edible weight.
  • Carrot, thinly sliced: Whole-recipe edible weight.
  • Snow peas, trimmed: Whole-recipe edible weight.
  • Bok choy, leaves separated: Whole-recipe edible weight.
  • Spring onions, sliced: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Lean pork fillet, raw, thinly sliced: Pork, fillet, lean, raw
  • Cornflour: Flour, cornflour, from maize starch
  • Reduced-salt soy sauce, divided: Sauce, soy, commercial, reduced salt
  • Hoisin sauce: Sauce, hoi sin (hoisin), commercial
  • Oyster sauce: Sauce, oyster, commercial
  • Water for the sauce: Water, tap
  • Sesame oil: Oil, sesame
  • Fresh hokkien noodles: Noodle, wheat, fresh, soaked, drained
  • Canola oil, divided: Oil, canola
  • Garlic, finely chopped: Garlic, peeled, fresh, raw
  • Fresh ginger, cut into fine matchsticks: Ginger, peeled, fresh, raw
  • Red capsicum, sliced: Capsicum, red, fresh, raw
  • Carrot, thinly sliced: Carrot, mature, peeled, fresh, raw
  • Snow peas, trimmed: Snow pea, fresh, raw
  • Bok choy, leaves separated: Bok choy, raw
  • Spring onions, sliced: Onion, spring, fresh, raw

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