Pork Noodle Stir-Fry (Printable Version)

Tender pork and crisp vegetables with noodles in savory sauce, ready in 30 minutes for easy weeknight dinners.

# 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, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and water. Mix thoroughly.
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 tender-crisp.
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. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The sauce clings to every noodle and vegetable, so nothing tastes bland.
  • You can swap the protein or add whatever vegetables are sitting in your crisper.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Your wok or skillet must be screaming hot before anything goes in, or the vegetables will steam instead of sear.
  • Do not crowd the pan when cooking the pork, it needs space to brown properly or it will just boil in its own juice.
  • Have all your ingredients prepped and lined up before you start cooking, because once you begin there is no time to chop.
  • If the noodles start sticking together, toss them with a tiny bit of oil after draining.
03 -
  • Freeze your pork for 15 minutes before slicing to make paper thin cuts effortless.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them taste nutty and alive.
  • If you like heat, add a pinch of red pepper flakes to the sauce or toss in fresh sliced chili at the end.
  • Use day old cooked noodles if you have them, they fry up better because they are drier and less sticky.
Go Back