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


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


  • 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.

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Anna Glover profile
Anna GloverSenior food editor

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