Two bowls filled with long ribbons of pasta, fried pork mince and green vegetables

Pork biang biang noodles

  • serves 4
  • Easy

Make these bang bang-style noodles using fresh pasta as a great cheat’s replacement for hand-pulled ones. Chiu chow chilli oil is the magic ingredient here, converting the sauce to a sweet, spicy, savoury sensation that coats the noodles


Make these pork biang biang noodles, then check out our minced pork noodles, chicken chow mein, Shanghai noodles and more noodle recipes



  • fresh egg tagliatelle, pappardelle or lasagne sheets 400g
  • vegetable oil 2 tbsp
  • pork mince 400g
  • garlic 4 cloves, crushed
  • ginger 50g, finely grated
  • spring onions a small bunch, finely sliced
  • chilli flakes ½-1 tsp
  • Szechuan peppercorns ¼ tsp, crushed
  • pak choi 3-4, leaves separated
  • light soy sauce 4 tbsp
  • balsamic vinegar or black rice vinegar (chinkiang) 3 tbsp
  • chiu chow chilli oil 2 tsp, plus extra to serve
  • sesame oil 2 tsp


  • Step 1

    Bring a large pan of salted water to the boil. Cut the lasagne sheets, if using, into thick strips.

  • Step 2

    Heat the oil in a wok or deep frying pan over a high heat and add the mince. Break up with a spatula and cook for 6-8 minutes or until golden and crisp. Add the garlic, ginger, spring onions, chilli flakes and peppercorns, and fry for another 3-4 minutes.

  • Step 3

    Cook the pasta for 4-6 minutes or until tender. Add the pak choi for the final minute. Drain well.

  • Step 4

    Stir the soy and vinegar into the pork, then toss in the drained pasta, greens and chilli and sesame oil. Toss everything together to coat in the sauce before serving.

Find more of our easy noodle recipes

Chicken chow mein

Nutritional Information

  • Kcals 588
  • Fat 21.1g
  • Saturates 5.2g
  • Carbs 62.6g
  • Sugars 6.2g
  • Fibre 6.4g
  • Protein 33.8g
  • Salt 2.5g