Pork Noodle Stir-Fry (Printable Version)

Tender pork and crisp vegetables tossed with noodles in a savory sauce—ready in just 30 minutes.

# What You 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

# How To Make:

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.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated pork and stir-fry for 2 to 3 minutes until browned on all sides. Transfer to a clean plate.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and grated ginger, then immediately add julienned bell pepper, carrot, and sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return seared pork to the wok. Add cooked noodles and prepared sauce. Toss vigorously for 2 to 3 minutes, ensuring even coating and thorough heating.
07 - Add sliced spring onions, toss briefly to combine, and remove from heat immediately. Transfer to serving plates and garnish with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Suggestions:

01 -
  • Everything comes together in under half an hour, leaving you time to actually sit down and enjoy it.
  • The sauce clings to every noodle and vegetable, creating bites that are sweet, salty, and just a little smoky.
  • You can swap the pork for chicken, tofu, or shrimp and it still works beautifully.
  • It tastes like takeout but costs a fraction and you control exactly what goes in.
02 -
  • High heat is your friend, but make sure your wok is truly hot before adding anything or the pork will steam instead of sear.
  • Prep everything before you start cooking because once the wok heats up, things move fast and there's no time to chop.
  • Don't overcrowd the wok with pork or it will release moisture and turn gray instead of browning nicely.
  • If your noodles clump together after draining, toss them with a tiny bit of oil to keep them loose.
03 -
  • Freeze your pork for 20 minutes before slicing and you'll get paper-thin, even pieces every time.
  • Use a metal spatula or wok spatula to keep everything moving and prevent sticking.
  • Taste the sauce before adding it and adjust the sweetness or saltiness to your preference.
  • If you don't have a wok, a large skillet works fine, just make sure it's the biggest one you have so everything has room to sear.
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