Quick and tasty Peking noodles

This noodle dish is a favourite when it comes to Asian cuisine. The egg noodles soak up all the flavour from the ginger and garlic, with pork mince, soy sauce and coriander tying it all together. You can fry the lot up in a wok if you have one, otherwise a large frying pan is fine. When it comes to the chilli, it’s all up to you. The recipe calls for half a tablespoon but you can crank it up if you love the heat, or dial it down for something a little milder. Either way, this is one delicious meal!


  • 250g fresh egg noodles
  • 1 teaspoon sesame oil
  • 400g pork mince
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely grated ginger
  • 1 bunch baby choy sum, finely shredded
  • 4 green onions, thinly sliced diagonally
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon chilli bean paste
  • Coriander leaves, to serve


1. Cook the noodles in a saucepan of boiling water for 1-2 minutes or until tender. Drain well.

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2. Meanwhile, heat oil in a wok over high heat. Add pork and stir-fry, breaking up mince with a flat-bottomed wooden spoon for 5 minutes or until mince changes colour.

3. Add garlic and ginger and stir-fry for 1 minute or until aromatic. Add choy sum, green onion, soy sauce and chilli bean paste and stir-fry for 2 minutes or until choy sum begins to wilt. Add noodles and stir-fry for 2 minutes or until well combined and heated through. Transfer to a serving plate. Sprinkle with coriander leaves.


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