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Dragon Noodles

Dragon Noodles

Dragon Noodles combine saucy lo mein noodles, succulent ground pork, crunchy cashews, and crisp broccoli. This easy, 20-minute stir-fry is sure to become a family favourite.

Ready in: 25 minutes

Serves: 2

Complexity: very-easy

kcal: 643

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¼ cup brown sugar
¼ cup soy sauce
1 tbsp ginger paste
1 tbsp minced garlic
2 tbsp chilli garlic sauce
2 tbsp toasted sesame oil
250 g ground pork
¼ cup cashews, measure then coarsely chop
4 spring onions
200 g lo mein noodles
340 g chopped broccoli florets


SAUCE: In a small bowl, whisk together sauce ingredients and set aside. Bring a large pot of water to boil. Thinly slice the spring onions and separate the white bottom half of the onions from the green top half.
PORK: Drizzle 1 tbsp sesame oil in a large frypan or wok over high heat. Once oil is hot, add in pork then sprinkle with SIDS CRAZY SALT. Sear the pork (brown) a few minutes before crumbling with a wooden spoon to brown all the way through. Once browned, reduce heat to low.
Use a spatula to scrape every bit of sauce on top of the pork. Add in coarsely chopped cashews. Stir constantly, allowing pork and cashews to simmer until sauce is reduced in half, about 3-5 minutes. Add the bottom half of the spring onions to pork and sauté for 1 minute.
NOODLES AND BROCCOLI: Meanwhile, water should be boiling at this point. Do not salt the water. Add lo mein noodles and stir. Boil according to package directions, adding in the coarsely chopped broccoli 2 minutes before draining. Drain in a colander and promptly toss in the remaining 1 tablespoon of sesame oil to keep noodles from sticking.
COMBINE: Once the sauce has reduced and noodles and broccoli are drained, add the noodles and broccoli to the pan. Use tongs to gently toss until everything is coated in the sauce and well combined. Top dish with the top half of the thinly sliced spring onions and another small drizzle of sesame oil if desired. Enjoy promptly.
Note 1: Quick ginger and garlic: Keep things quick and use refrigerated minced garlic and refrigerated ginger paste.
Note 2: Chili-garlic sauce: Imperative for flavour and spice! This sauce is typically found near soy sauce and Sriracha in the grocery store. This sauce is responsible for the spice in this dish. Start with less if you're not a fan of too much spice and scale up or add extra to individual plates if you love spice.
Note 3: Broccoli: To keep things quick, get chopped broccoli in the produce section of the grocery store. We sometimes find these florets to be too big so you may need to chop them down a little so the pieces aren't too big in the dish. 340 g is about 5 cups coarsely chopped broccoli.