Pork Noodle Stir-Fry (Printer-friendly)

Tender pork, crisp vegetables, and noodles tossed in a savory sauce—ready in 30 minutes for a satisfying meal.

# 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 - 9 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, toss pork slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside to marinate for 10 minutes.
02 - Cook noodles according to package instructions. Drain and set aside.
03 - In a small bowl, mix together all stir-fry sauce ingredients until well combined.
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. Remove pork and set aside.
05 - Add remaining oil to the wok. Add garlic, ginger, bell pepper, carrot, and sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are just tender.
06 - Return pork to the wok. Add cooked noodles and stir-fry sauce. Toss everything together for 2 to 3 minutes, ensuring noodles are well coated and heated through.
07 - Add spring onions, toss briefly, and remove from heat.
08 - Transfer to serving plates immediately and garnish with sesame seeds and fresh coriander or sliced chili if desired.

# Expert advice:

01 -
  • Everything happens fast enough that you can actually enjoy your evening instead of spending it all in the kitchen.
  • The sauce clings to every noodle and vegetable, so each bite tastes just as good as the first.
  • You can toss in whatever vegetables are wilting in your crisper drawer and still end up with something vibrant and delicious.
02 -
  • Slice the pork when it is slightly frozen, it makes cutting thin, even slices so much easier and faster.
  • Do not crowd the wok or the pork will steam instead of sear, cook it in batches if you need to.
  • Mix your sauce before you start cooking because once the wok is hot, everything moves too quickly to stop and measure.
03 -
  • Let your wok get really hot before adding anything, that high heat is what gives stir-fry its smoky, slightly charred flavor.
  • Taste your sauce before adding it to the wok and adjust the sweetness or saltiness to your liking, it is much easier to tweak it in the bowl than in the pan.
  • Keep a little extra cooked noodles on hand in case the sauce is too intense, you can toss in more noodles to balance it out.
Go back