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Top down view of a bowl of pasta stir fry

Cheap Pasta Stir Fry

Rice paper rolls have got to be one of the best things to come out of Vietnam. My budget version includes pork, noodles, lettuce and cucumber which creates a simple yet delicious rice paper roll. The dipping sauce is an easy hoisin based sauce which tastes fantastic and can be whipped up in minutes.
Course Dinner, Lunch
Cuisine Fusion
Keyword Pasta Stir Fry
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people
Calories 555kcal
Author Scruff


  • 500 gm pasta spirals or your choice
  • 1 tbsp canola oil
  • 1/2 brown onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 250 gm pork mince or you choice
  • pepper
  • 2 medium carrots, peeled and chopped thinly
  • 3 leaves drum head cabbage or your choice, shredded
  • 2 stalks spring onion, chopped (optional)
  • leftover veg or meat


  • 3 tbsp soy sauce
  • 4 tbsp tomato sauce


  • Sriracha chilli sauce, (optional)


  • Cook 500 gm of pasta as per instructions on the packet then drain.
  • Prep all your vegetables.
  • In a bowl, add the soy sauce and tomato sauce. Mix until completely combined. Leave aside until needed.
  • In a large pot or fry pan on medium high, add 1 tbsp of oil and chopped onions. Let the onions sweat for a minute and then add the garlic, pork mince and pepper.
  • Cook the mince until there is no pink left on the meat. Add the carrots, cabbage, leftovers and 3 tbsp of sauce and stir through. Cook for a further 2 minutes.
  • Add the pasta over the top and then the remaining sauce over the pasta. With a wooden spoon, stir the pot until everything is combined and warmed through.
  • Garnish with spring onions (if using) and serve with sriracha (if using).


Calories: 555kcal | Carbohydrates: 80g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 719mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4176IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg