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Chinese 5 Spice Pork Stir-Fry

Chinese 5 Spice Pork Stir-Fry

with Sesame, Bok Choi and Egg Noodles

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This flavoursome Pork Stir Fry with Bok Choi and Noodles is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:EggCereals containing GlutenSesameSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

225 grams

Pork Mince

2 unit(s)

Spring Onion

½ bunch(es)

Basil 20g

1 unit(s)

Garlic Clove

1 unit(s)


1 pack(s)

Pak Choi

½ pot(s)

Chinese Five Spice

½ sachet

Ginger Puree

½ pot(s)

Chicken Stock Powder

½ sachet

Sesame Oil


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


½ pot(s)

Sesame Seeds


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat25.0 g
of which saturates7.0 g
Carbohydrate59 g
of which sugars11.0 g
Protein34 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil your kettle. Fill a large saucepan with the boiling water along with a pinch of salt. Pop on high heat and once boiling, add the noodles and cook for 4 mins. Drain in a sieve and run under cold water to stop them sticking together. Meanwhile, heat a glug of oil in a frying pan over medium-high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks.


Meanwhile, trim the spring onion then slice thinly. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Zest then halve the lime. Trim the bok choy then thinly slice widthways.


Once the pork is browned, add the Chinese five spice, garlic and easy ginger. Stir and cook until fragrant then add the water (see ingredients for amount) and stock powder. Bring to the boil, stir to dissolve the stock powder then reduce the heat. Simmer until the pork is cooked through and the sauce has reduced by half, 3-4 mins.


Stir the bok choy and half the spring onion into the pork mixture until the bok choy is just wilted, 1-2 mins. Drizzle in a little sesame oil.


When the pork and bok choy are ready, add the noodles to the frying pan and stir to combine. Cook for another minute until the noodles are piping hot. Stir in the soy sauce, honey, half the basil, half the sesame seeds, a pinch of lime zest and a squeeze of lime juice. Taste and add more lime if required. Season to taste with salt and pepper if needed.


Share the pork, bok choy and noodles between you plates. Finish with the remaining sesame seeds and a drizzle of sesame oil. Sprinkle over your remaining basil and spring onion. Tuck in!


One last thing to do - enjoy this moment! Take pride in your accomplishment and reward yourself with… a delicious meal. Time to eat!