Chilli-spiced pork & noodles
Waitrose and Partners

Chilli-spiced pork & noodles

A spicy, warming recipe for chilli evenings, and without any chopping to do. The mince is super-speedy to cook too. 

5 out of 5 stars(2) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 1 tbsp Vegetable oil
  • 500g pack Essential British Pork Mince
  • 1 small onion, grated
  • 3 clove/s garlic, finely grated
  • 2 tsp fennel seeds
  • 1 tsp chilli flakes
  • 3 nests from a 180g pack rice noodles
  • 500g bag frozen Essential Grilled Vegetable Mix
  • 4 tbsp soy sauce, ideally dark
  • 1 tbsp clear honey
  • 2 tsp white wine vinegar


  1. Heat the oil in a large frying pan and fry the pork mince and onion for 5 minutes, stirring until any juices evaporate and the pork is cooked through with no pink meat.

  2. Add the garlic, fennel seeds and chilli flakes and fry for 5 minutes more. While cooking, soak the noodles according to pack instructions.

  3. Add the frozen vegetable mix to the frying pan and cook, stirring frequently, for 7-8 minutes until piping hot throughout. Drizzle with the soy, honey and vinegar. Drain the noodles, add to the pan and stir well over a low heat until combined. Serve in shallow bowls.

Cook’s tip

Pork, fennel and chilli go so well together, the fennel providing the aniseed note more usually imparted by Thai basil or star anise in Asian-style recipes. If you already have star anise, you can use 2 of those instead.


Typical values per serving when made using specific products in recipe


1,323kJ/ 315kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars2 ratings