Pork Noodle Stir-Fry (Printable Version)

Tender pork, vegetables, and noodles in savory sauce. Quick 30-minute Asian-inspired stir-fry 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

# How-To Steps:

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 2–3 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 3–4 minutes until vegetables are just tender.
06 - Return pork to the wok. Add cooked noodles and stir-fry sauce. Toss everything together for 2–3 minutes, ensuring noodles are well coated and heated through.
07 - Add spring onions, toss briefly, and remove from heat. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, so you can have dinner on the table faster than delivery.
  • The sauce clings to every noodle and vegetable, creating layers of savory, slightly sweet flavor in every bite.
  • It is endlessly adaptable, so you can use whatever protein or vegetables are sitting in your fridge.
  • The high heat caramelizes the edges of the pork and vegetables, adding a smoky depth you cannot get from gentle cooking.
02 -
  • Do not crowd the wok when searing the pork, if the pan is too full, the meat will steam instead of brown and you will lose that caramelized flavor.
  • Cook the noodles just before you start stir-frying, if they sit too long they will stick together and clump in the wok.
  • Have all your ingredients prepped and ready before you turn on the heat, stir-frying moves fast and there is no time to chop mid-cook.
  • Taste the sauce before adding it to the wok, you can adjust the sweetness or saltiness to your liking while it is still in the bowl.
03 -
  • Cook your noodles a minute less than the package says, they will finish cooking in the wok and will not turn mushy.
  • Keep a lid nearby so you can cover the wok for 30 seconds if your vegetables need a little extra steam to soften without burning.
  • Use a metal spatula or wok spatula to toss everything, it helps you scrape up the flavorful bits stuck to the bottom.
  • Make a double batch of the sauce and store it in the fridge, it keeps for a week and makes weeknight stir-fries even faster.
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