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I love this recipe. This is so easy, tastes authentic, great for batch cooking/freezing/reheats. What more can you ask for. Approx 6 portions.


500g of pork mince (though you can use any kind of mince including Quorn and its still amazing)

2 cups of frozen carrots

1 cup frozen onion

1 tsp of chopped/crushed garlic

1 tsp of chopped/crushed ginger

2 tsp of chilli bean paste

Cup of chicken stock

1 tsp of dark soya sauce

1 tsp of rice wine vinegar (I used mirin)

1 tsp of brown sugar

1 tsp of sriracha sauce

Egg or rice noodles (I used Udon)

2 tsp of sesame oil

450g of noodles

Add all ingredients, except noodles, to slow cooker and cook on high for 2 hours. Taste, adjust seasoning as required. You can add cornflour to thicken if sauce to runny or add more water if more liquid required. Mash up carrots and meat with masher for fine consistency. Adjust cooker to low setting for another hour.

Cook noodles as per instructions. Add sauce, add green onions – voilà! Some chilli oil is good for those who like things hot! And you can pop a fried egg on top or add scrambled egg to the mix for some more lovelyness.