Pork, cabbage and noodle stir fry
Cheap, fast and surprisingly good. Cabbage cooked hard and quick goes sweet and keeps a bit of crunch.
Notable for: vitamin C, fibre, vitamin A
Ingredients
- 750 gpork mince
- 300 gegg noodles
- 0.5green cabbage, shredded
- 250 gcarrots, matchsticks
- 1spring onions, sliced
- 60 mlsoy sauce
- 10 gcrushed garlic
- 10 gcrushed ginger
- 10 mlsesame oil
- 10 mlolive oil
Method
Cook the noodles, then drain and rinse them under cold water so they stop cooking.
Get a very hot pan with the oil, add the pork spread out in one layer, and leave it for 2 minutes to catch colour before you break it up.
Push the pork aside and add the carrot for 2 minutes.
Add the cabbage a big handful at a time, tossing hard, for about 3 minutes total.
Add the garlic and ginger for 30 seconds, then add the soy sauce.
Add the noodles and toss until everything is coated, then finish with the sesame oil and spring onion.
Let the pork sit still first
Breaking mince up straight away releases water and it stews. Two minutes untouched on a hot pan gives you browned edges, which is most of the flavour in a dish this simple.
Storage
Keeps two days in the fridge.
The cabbage softens overnight, so this one is better cooked early in the week.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.