Pork Mince Stir Fry with Peanut Butter and Noodles

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This pork mince stir fry is the stir fry you have if you want comfort food but still want a quick and healthy mid-week meal.

This dish is not quite a stir fry and not quite a satay. Somewhere in the middle.

You could say it’s stir fry’s stodgy cousin. But in a good way.

It’s the kind of dish you reach for when you want winter comfort food but also an easy, healthy mid-week winter meal.

When I originally published this recipe, nearly 10 years ago, I used cabbage as the vegetable of choice. And cabbage goes great in this dish.

But at the time of re-shooting the photo, cabbages are over nine dollars each! And that’s not so frugal. So I’ve switched out the cabbage for frozen green beans and a zucchini that needed using up.

But that’s the beauty of a dish like stir fry. You can add whatever vegetables you have on hand. It’s a great dish for using up what you have.

And home cooking is supposed to be like that. Flexible and easy. We’re not aiming for five Michelin stars, we just want dinner on the table without fuss, expense or waste.

A squeeze of lemon juice adds a nice touch to this dish. The acid cuts through the peanut butter and saltiness of the soy and gives the stodgy yumyness a lift.

Before having kids, I would have also added chilli to this. But with young kids, chilli is off the menu at the moment. So if you like it a bit hot, add some chilli.

Yield: 4

Pork Mince and Peanut Butter Stir Fry

pork mince and peanut butter stir fry

This pork mince stir fry is the stir fry you have if you want comfort food but still want a quick and healthy mid-week meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 packet of Hokkien noodles
  • 500g pork mince
  • 1 clove garlic, crushed
  • 1 tsp. chopped fresh ginger
  • 1/2 capsicum, sliced
  • 1 zucchini, cut into sticks
  • 1/2 cup frozen green beans
  • handful of mushrooms, sliced
  • 2 Tbsp natural, crunchy peanut butter
  • 2 Tbsp. salt-reduced soy sauce
  • 2 spring onions, sliced
  • lemon wedge, optional


  1. Prepare noodles according to directions on packet.
  2. Heat a frying pan or wok over medium-high heat. Brown the mince, breaking lumps up with a spoon. Drain.
  3. Heat a little oil and add the greens, capsicum, garlic and ginger. Sauté until vegetables are just tender.
  4. Return mince to pan and stir through peanut butter and soy sauce (taste and add more if preferred).
  5. Add spring onions and cook for a further minute.
  6. Toss the noodles through the mince mixture, heat and serve.


You can use any vegetables you have on hand. Cabbage goes well in this stir fry.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 499Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 118mgSodium: 3843mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 38g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  1. Roo mince, also from Woolies is even cheaper – about $8 for a prepacked kilo (roo is only available prepacked for some reason). Lean, packed with nutrients and about half the price of good lean beef mince. We eat many kilos of it a month. :-)

  2. I agree with Clare re the Roo mince. It’s way cheaper than any other mince and in addition to it’s health benefits, it’s also far kinder on the environment. Much of the environmental impact of meat comes from it’s farming and therefore sustainably harvested wild meat has the lowest ecological impact.

    I make roo meat rissoles regularly. They last three meals (for three of us) – which isn’t too bad for $8!

  3. Thankyou for the roo mince suggestion.

    Can you buy it at the supermarket? I’ve never seen it.

    We occassionally eat roo steaks and sausages and yep, they are much cheaper than anything else and taste pretty good, although have a slightly ‘stronger’ flavour than other meats (probably what all meat *should* taste like).

  4. Hi, I have found Turkey mince a cheaper and healthier option as well, again easily available at Woolies, have used it for burger patties and in Spag bol.

    1. I’ll have to keep an eye out for turkey mince too! I know turkey is popular in America. We had turkey sausages the other day and the were soooo cheap and soooo disgusting, they got thrown in the bin. But after I read the packet, I don’t think there was much turkey in those sausages :).

  5. I agree with the turkey mince suggestion, I started eating it in the UK as it was cheaper than chicken. Woolies sells it in Aus. We used to buy it on mark down and then defrost as needed. San Choy Bau and shepherds pie work really well (as well as burgers with fetta mixed in and cranberry sauce). We no longer eat meat so use lentils for shepherds pie. Cheap and a great source of fibre and protein!

  6. Yum, love the idea of turkey burgers with feta and cranberry! We eat lentils sporadically. I really need to investigate some more recipes.

  7. Lorraine Reeves says:

    Terrific recipe Mel! 😁👏 very tasty and easy.
    I made it as is but as there is only the 2 of us I added some chilli paste and also cabbage as suggested. There is enough for a second meal for us. It was so good to be able to add zucchini and spring onions from our garden. Thanks for another great recipe.