Pork Noodle Stir-Fry (Printer-friendly)

Tender pork and crisp vegetables with noodles in a savory sauce, ready in 30 minutes for busy weeknights.

# Ingredient List:

→ 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 - Toss pork slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl. Allow to marinate for 10 minutes.
02 - Cook noodles according to package instructions. Drain thoroughly and set aside.
03 - Whisk together stir-fry sauce ingredients in a small bowl: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, and 2 tablespoons water.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated pork and stir-fry for 2–3 minutes until browned. Remove pork and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Add minced garlic, grated ginger, bell pepper, carrot, and sugar snap peas. Stir-fry for 3–4 minutes until vegetables achieve tender-crisp texture.
06 - Return seared pork to the wok. Add cooked noodles and prepared stir-fry sauce. Toss all components together for 2–3 minutes until noodles are evenly coated and heated through.
07 - Add sliced spring onions, toss briefly, and remove from heat immediately.
08 - Distribute onto serving plates immediately. Garnish with sesame seeds and fresh coriander leaves or sliced chili if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as quick as the cooking itself.
  • The sauce clings to every noodle and vegetable, delivering big flavor in every bite.
  • You can swap the pork for chicken, tofu, or shrimp without changing a single other thing.
  • It tastes like takeout but costs a fraction and uses ingredients you probably already have.
02 -
  • Your wok or skillet must be screaming hot before you add anything, this is what gives stir-fry that smoky, restaurant-quality flavor.
  • Don't overcrowd the pan when cooking the pork or it will steam instead of sear, cook in batches if you need to.
  • Have all your ingredients prepped and within reach before you turn on the heat, stir-frying moves fast and there's no time to chop mid-cook.
  • If your noodles start sticking together after draining, toss them with a tiny bit of oil to keep them separate.
03 -
  • Slice the pork against the grain after freezing it for 15 minutes, this makes cutting thin, even slices almost effortless.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a nutty depth that raw seeds just don't have.
  • If you want extra sauce to drizzle over rice on the side, double the sauce ingredients and set half aside before tossing.
  • Use kitchen scissors to cut spring onions directly over the wok at the end, it's faster and keeps your cutting board clean.
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