For this recipe I’ve used minced (ground) pork instead of strips, which seems to make the noodles all that more slurp-able! The cabbage pairs perfectly with the pork and the sauce is perfectly balanced. It’s also super customisable for your family. For those want to add them, crushed unsalted peanuts bring even more depth of flavour and texture with their nutty crunch, and dried chilli flakes or crispy chilli oil will add a fiery kick for daring kids and adults. And did I mention that these hoisin pork noodles can be on the table in 25 minutes?!
What is Hoisin?
Hoisin is a sweet, fragrant and slightly spicy sauce originating from Cantonese cookery. The main ingredient is fermented soybean paste which is salty, savoury and umami-rich. Other commonly found ingredients in Hoisin sauce are fennel, five-spice powder, vinegar, red chilli peppers and sugar.
How to Cook My Hoisin Pork Noodles
Watch me make these Hoisin Pork Noodles step-by-step before or as you cook.
Prep Ahead
Even though the meal prep for this recipe is only 10 minutes, you can do some of it in advance if you like. You can slice, wash, drain and refrigerate the cabbage and wash and chop the spring onions. Store them in separate air-tight containers or food bags. You can also combine the sauce ingredients together in a small lidded food container and keep in the fridge until ready to cook.
Kids Cook Too
If you are using peanuts, get the kids to smash them up! They can also help you make the sauce.
Storing My Hoisin Pork Noodles
You can store leftovers in an air-tight container in the fridge for up to 3 days (2 + cook day). You can also freeze them, just be sure to defrost them for 24 hours in the fridge before reheating and it’s best to add in a drop of water before you microwave them. Also, give the noodles a stir halfway through.
For more on safe food storage and reheating read here >
Diet Details
My Hoisin Pork Noodles are diary-free. Hoisin sauce may contain soybeans, wheat flour, sesame seeds, nuts and peanuts - check the label before you buy.
Adapting My Hoisin Pork Noodles for Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Hoisin Pork Noodles recipe for sharing with a weaning baby, toddler or a fussy eater, to help make it easier for you to eat together as a family.
Add-on’s for Adults
If you aren’t allergic or adverse to peanuts, PLEASE crush some up and sprinkle them on. You won’t be sorry. And it’s such an easy dish to spice up. Just pick your favourite chilli condiment; dried chilli flakes, crispy chilli oil or hot sauce and add it to your bowl. Crispy chilli in oil is my absolute fave personally. You should be able to pick some up in your local Chinese supermarket or on Amazon.
Eating With Older Children
Don’t be afraid to have older children try some chilli topping with their noodles. If they show an interest, encourage them to test out just a little on a mouthful at first. Sometimes you can’t predict how a child will react to more intense spice, you could be pleasantly surprised!
Keeping Picky Eaters Happy
If you serve these noodles without the peanuts and chilli, there’s not much for fussy eaters not to like. The sauce is on the sweet side and there’s no big chunks of meat or vegetables to put them off. Picky eaters like to feel in control of their food. If you let them make the decision whether to have peanuts or chilli flakes themselves, it could make them more motivated to eat.
See more from me on fussy eaters here >
Making My Hoisin Pork Noodles Baby & Toddler Friendly
If a baby or toddler will be eating with you, you can switch to low-salt soy and hold off on adding salt to the sauce. You can dish up their portion first, then add in salt to taste to the rest of the noodles in the saucepan and mix in well.
The peanuts will be crushed, so they are not a choking hazard, but you can choose to leave them out of the cook if you like. You could dish up your little one’s portion and then add the peanuts into the rest of the noodles in the pan and stir them through. Or you could sprinkle them onto the adults servings only, or just have them in a bowl on the table for everyone to help themselves.
How to Serve to Babies & Toddlers
For baby-led weaners serve these noodles as they are. Baby will enjoy the different textures and shapes. For spoon-fed babies and toddlers here’s how I recommend you prepare their serving:
6 MONTHS
You are best serving this meal as finger food too as you just won’t get a nice purée out of it - embrace the mess!
7-12 MONTHS
Add their serving to your food chopper. Use short sharp pulses to until finely chopped for 7-9 month olds, or go for a more lumpy, chopped consistency for 10-12 month olds. Add a little warm boiled water or low-salt pork or chicken stock to loosen as needed.
1 YEAR +
Use a sharp knife and fork to chop through the noodles and cabbage to make them more manageable.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook.
See more on how I keep my family meals baby & toddler friendly here >
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HOISIN PORK NOODLES
Equipment
- Scales / measuring spoons / cups
- Resealable bag and meat mallet/rolling pin (if using peanuts)
- Large colander / sieve
Ingredients
- 1 tablespoon groundnut / vegetable / sunflower oil
- 500 g pork mince / ground pork (US) ideally 5% fat / 95% lean
- 1 sweetheart or small white cabbage core removed and sliced ½ inch
- Bunch spring onions white & light green part sliced / green onions
- 4 dried medium egg noodle nests
- 100 g unsalted peanuts optional
- Chilli flakes / crushed red pepper (US), crispy chilli oil or Sriracha for the table, optional
FOR THE SAUCE
- 75 g hoisin sauce
- 1 teaspoon soft brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon Chinese 5 spice powder
- 2 garlic cloves minced
- 1 tablespoon water
- Salt & pepper to taste
Instructions
- Combine the sauce ingredients in a small bowl and stir well.
- If you are using peanuts, put them in a resealable food bag and smash down with a rolling pin or meat mallet.
- In a medium-large non-stick saucepan, heat the oil over a high heat for 1-2 minutes, until hot. Add the pork and fry for 8 minutes or until starting to go golden, breaking up chunks with the spoon and stirring regularly.
- Meanwhile, cook your noodle nests in a medium saucepan as per the packet instructions, stirring and separating with a fork once they soften. Drain when done.
- Add the cabbage to the pork pan. Carefully fold and stir as it wilts, which will take about 3 minutes. Then add the sauce and spring onions and stir for 1 further minute.
- Add in the drained noodles and stir in until well coated. If everyone eats peanuts then add them into the pan now too and mix in well. Alternatively, put the peanuts in a small dish for the table (along with your favourite chilli condiment).
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