Pork Noodle Stir-Fry (Printable Version)

Tender pork and crisp vegetables with noodles in savory sauce, ready in 30 minutes for 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

# How To Make:

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 all stir-fry sauce ingredients together.
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 - Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Helpful Hints:

01 -
  • Everything cooks in under 30 minutes, leaving you with a hot dinner and minimal cleanup.
  • The vegetables stay crisp and colorful, not sad and soggy like some takeout versions.
  • You can swap the protein or vegetables based on what you have on hand without losing any of the flavor.
  • The sauce clings to every noodle and piece of pork, so each bite is packed with savory, slightly sweet umami.
02 -
  • Do not overcrowd the wok or the pork will steam instead of sear, cook it in batches if you need to.
  • Have all your ingredients prepped and ready before you turn on the heat, stir-frying moves fast and you wont have time to chop mid-cook.
  • Rinse the cooked noodles under cold water to stop them from sticking together and turning gummy.
  • High heat is your friend here, it creates that smoky wok flavor and keeps vegetables crisp.
03 -
  • Freeze the pork for 20 minutes before slicing so it firms up and you can get paper-thin slices easily.
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it wakes up their nutty flavor.
  • Use a metal spatula or wok spatula to toss everything, it helps you move fast and scrape up any caramelized bits stuck to the pan.
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