Leftover Szechuan pork with noodles recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 250 calories / serving
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Jam-packed with flavour, this easy-to-prepare dish is the perfect mid-week meal. This recipe is a mouthwatering leftovers idea from our slow-braised pork shoulder in cider dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Pour the oil into a wok over a high heat. When the oil starts to shimmer, add the garlic and ginger and stir for 30 seconds making sure it doesn’t burn. Add the vegetables and stir to combine. Cook for 3-4 minutes, stirring occasionally. 

Meanwhile, bring a large pan of water to the boil and cook the noodles according to the packet instructions. Drain.

Add the pork and noodles to the vegetables and toss to combine. Cook for 1‑2 minutes before adding the pepper, soy sauce and Chinese five spice powder. 

Melt the butter in a small frying pan. Add the eggs and swirl the pan so the egg coats the base, then cook over a medium heat to make an omelette. Remove the cooked omelette from the pan, roll it up and slice it into strips. Stir the strips of omelette into the noodle mixture and serve in individual bowls with the spring onions on top.

Please note that 250g (8oz) of pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp sunflower oil
  • 2 garlic cloves, finely sliced
  • 1tbsp of grated ginger
  • 1 red pepper, sliced
  • 50g (2oz) beansprouts
  • 40g (1 1/2oz) mangetout
  • 375g medium egg noodles
  • 250g (8oz) leftover pork shoulder, shredded
  • 1tsp ground black pepper
  • 2tbsp light soy sauce
  • 1 tsp Chinese five spice
  • a little butter
  • 2 eggs
  • spring onions
  • Energy 1050kj 250kcal 13%
  • Fat 16g 23%
  • Saturates 6g 30%
  • Sugars 4g 4%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 4.6g Protein 24.1g Fibre 1.4g


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