Ginger and pork patties with noodles

  • serves 4
  • A little effort

Pork mince makes a great value midweek meal. Turn this everyday staple into oriental meatballs with chilli and garlic, served with noodles and pak choy in just half an hour and you can serve four a deliciously healthy dish.



  • pork mince 500g
  • spring onions 4, diced
ginger thumb sized piece,, grated
soy sauce
  • egg yolk 1, beaten
  • medium egg noodles 2 nests
  • red chilli 1, seeded and diced
  • ground nut oil
  • rice wine
  • pak choi to serve


  • Step 1

    Mix the pork mince, half the spring onions, ginger, 1 tsp soy sauce and the egg together. Form into twelve small patties and chill.

  • Step 2

    Cook the noodles and drain. Heat 1 tsp of groundnut oil in a frying pan and fry the patties in batches for eight minutes on each side until browned and cooked through.

  • Step 3

    Heat another tsp oil in the pan and fry the remaining spring onion and chilli for 1 minute.

  • Step 4

    Add the noodles, tossing with 1 tbsp soy sauce and a dash of rice wine. Serve with the patties and steamed pak choy.

Nutritional Information

  • Kcals 343
  • Fat 16.3g
  • Carbs 19.7g
  • Fibre 1.8g
  • Protein 28.7g
  • Salt 1.3g