Sticky Pork Noodles Recipe

Quick, easy and delicious, my Sticky Pork Noodles are a family favourite! Egg noodles, pork mince and veggies come together quickly to create a complete meal with tons of flavour from a sticky, sweet and salty sauce. I like to use frozen vegetables to save on prep time so that I can have dinner on the table in just 15 minutes, but you can make this recipe your own and use your favourite vegetables. Because it’s budget-friendly, easy to prepare and a hit with the kids, this recipe is an excellent addition to your weekly meal plan. Try these noodles topped with fried eggs, fried shallots and chilli oil to amp up the protein and flavour.

Can you make Sticky Pork Noodles ahead of time?

Sticky Pork Noodles are best cooked and served immediately.

Are Sticky Pork Noodles suitable for leftovers?

Sticky Pork Noodles can be refrigerated for up to 2 days. Reheat in the microwave. Not suitable to freeze.

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Sticky Pork Noodles Recipe

Sticky Pork Noodles

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5 from 8 reviews

  • Total Time: 15 mins
  • Yield: 4 1x


  • 200 g (7 oz) egg noodles
  • 1 tbsp olive oil
  • 1 tbsp garlic, freshly minced
  • 1 tbsp ginger, freshly minced
  • 500 g (1 lb) pork mince/ground pork (or chicken mince/ground chicken)
  • 1 tbsp Chinese cooking wine (substitute with rice wine vinegar)
  • 1 tbsp brown sugar
  • 2 tbsp tamari or all-purpose soy sauce
  • 1/2 cup (75 g) frozen peas
  • 1/2 cup (75 g) frozen corn
  • 2 spring onions/scallions, finely sliced
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 4 fried eggs to serve (optional)
  • Fried shallots to serve (optional)
  • Chilli oil to serve (optional)


  1. Cook the egg noodles as per the packet instructions less 1 minute (this will stop them from over-cooking and breaking up). Rinse in cold water. Set aside.
  2. Heat the oil on high heat in a large, deep pan. Add the garlic and ginger, cook for 30 seconds and add the pork (or chicken mince if using).
  3. Brown the mince for 2-3 minutes, breaking it up as you go until it has changed colour.
  4. Add the Chinese cooking wine, brown sugar and tamari or soy sauce. Stir until the brown sugar is dissolved.
  5. Add the peas and corn, and cook for 1 minute until defrosted.
  6. Turn the heat off and add the cooked noodles, spring onion, dark soy sauce and sesame oil. Toss to combine.
  7. Serve topped with fried eggs, fried shallots and chilli oil, if using.



Best cooked and served immediately. 


Refrigerate for up to 2 days. Reheat in the microwave. Not suitable to freeze. 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Noodles, pork
  • Method: pan
  • Cuisine: Asian