Green Onion Pork Noodles

Don't let the long list of ingredients in this classic Chinese dish fool you—it's actually a super-quick recipe to throw together.


Serves 4

Recipe from


Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 449
Caloriesfromfat 36 %
Protein 13 g
Fat 18 g
Satfat 5.2 g
Carbohydrate 55 g
Fiber 0.6 g
Sodium 887 mg
Cholesterol 41 mg


8 ounces ground pork
3 tablespoons soy sauce, divided
3 tablespoons Shaoxing rice wine, divided
2 teaspoons Asian (toasted) sesame oil, divided
1 1/2 teaspoons sugar
1 1/2 cups reduced-sodium chicken broth
8 ounces bean thread (cellophane) noodles*
1 tablespoon vegetable oil
1/2 cup chopped green onions, divided
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 teaspoons Asian chili paste*
1 teaspoon black bean sauce*


1. In a small bowl, mix pork, 1 tbsp. each soy sauce and rice wine, and 1 tsp. sesame oil just until combined; set aside.

2. In another bowl, mix together remaining 2 tbsp. each soy sauce and rice wine, 1 tsp. sesame oil, the sugar, and chicken broth. Set sauce aside.

3. Put noodles in a large bowl and cover with very hot water. Let soak 5 minutes; drain.

4. Heat a wok over high heat until smoking. Add vegetable oil, carefully swirling pan to coat. Add pork and stir vigorously with a large spoon to break up meat into small bits. Make a large well in center of pork. Add 1/4 cup green onions, the ginger, garlic, chili paste, and bean sauce to well; cook without stirring just until fragrant, about 1 minute. Stir onion mixture and pork together.

5. Pour reserved sauce over meat mixture. Add noodles, stirring well to combine. Reduce heat to a simmer and let sauce reduce by half, stirring occasionally to prevent sticking, about 5 minutes.

6. Transfer noodle mixture to a large platter and sprinkle with remaining 1/4 cup green onions.

*Find these items in the Asian foods aisle of most grocery stores.

Note: Nutritional analysis is per serving.