Pork Noodle Stir-Fry (Printer-friendly)

Tender pork, crisp vegetables, and noodles tossed in savory Asian sauce. Ready in 30 minutes for busy weeknights.

# What You’ll Need:

→ Meat

01 - 14 oz pork loin or tenderloin, thinly sliced

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch

→ Noodles

04 - 8.8 oz egg noodles or rice noodles

→ Vegetables

05 - 1 red bell pepper, julienned
06 - 1 carrot, julienned
07 - 3.5 oz sugar snap peas, halved
08 - 2 spring onions, sliced
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated

→ Stir-Fry Sauce

11 - 3 tablespoons soy sauce
12 - 2 tablespoons oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 teaspoon sesame oil
15 - 1 teaspoon brown sugar
16 - 2 tablespoons water

→ Oil and Garnish

17 - 2 tablespoons vegetable oil
18 - 1 tablespoon sesame seeds, optional
19 - Fresh coriander leaves or sliced chili, optional

# Directions:

01 - In a bowl, combine pork slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat evenly and set aside for 10 minutes.
02 - Cook noodles according to package instructions. Drain thoroughly and set aside.
03 - In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, and 2 tablespoons water. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add pork and stir-fry for 2 to 3 minutes until browned. Transfer pork to a plate and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Add minced garlic, grated ginger, julienned bell pepper, julienned carrot, and halved sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return pork to the wok. Add cooked noodles and prepared sauce. Toss everything together for 2 to 3 minutes, ensuring noodles are evenly coated and heated through. Add sliced spring onions and toss briefly. Remove from heat.
07 - Transfer to serving bowls immediately. Garnish with sesame seeds and fresh coriander leaves or sliced chili if desired.

# Expert Tips:

01 -
  • Everything cooks in under thirty minutes, which means you can have dinner ready before anyone starts snacking on cereal.
  • The sauce is bold and glossy, coating every ingredient with just the right balance of salty, sweet, and savory.
  • You can swap the pork for chicken, tofu, or shrimp and it still tastes like a restaurant dish.
  • Cleanup is minimal because everything happens in one wok.
02 -
  • Your wok needs to be screaming hot before you add the pork, otherwise it will steam instead of sear.
  • Dont overcrowd the wok, if youre doubling the recipe, cook the pork in two batches so it browns properly.
  • Prep everything before you turn on the heat because once you start cooking, things move fast.
03 -
  • Slice your pork against the grain so it stays tender and doesnt get chewy.
  • If your noodles clump together after draining, toss them with a tiny bit of oil before adding them to the wok.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness to your liking.
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