Pork Noodle Stir-Fry (Printable Page)

Quick stir-fry with tender pork, crisp vegetables, and noodles in savory sauce. Perfect for weeknights.

# What You Need:

→ Meat

01 - 14.1 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

# Steps:

01 - In a bowl, combine pork slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss well to coat evenly and allow to marinate 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. Set aside.
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. Transfer pork to a clean plate.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Add minced garlic, grated ginger, julienned bell pepper, julienned carrot, and halved sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return cooked pork to the wok. Add cooked noodles and prepared sauce. Toss all ingredients together for 2 to 3 minutes, ensuring noodles are well coated and heated through. Add sliced spring onions and toss briefly.
07 - Transfer to serving bowls immediately. Garnish with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, so theres no excuse not to eat well on a weeknight.
  • The savory sauce clings to every strand of noodle and makes even plain vegetables taste indulgent.
  • You can swap the pork for chicken, tofu, or shrimp and it still works beautifully.
02 -
  • Your wok or skillet must be screaming hot before you add the pork, or it will steam instead of sear and turn rubbery.
  • Dont crowd the pan with too much pork at once, or the temperature drops and you lose that beautiful browning.
  • Have all your ingredients prepped and within arms reach before you start cooking, because once the heat is on, theres no time to chop.
03 -
  • Freeze the pork for fifteen minutes before slicing to make it easier to cut thin, even pieces.
  • Use a metal spatula or wok spatula to keep everything moving quickly and prevent sticking.
  • Taste the sauce before adding it to the wok and adjust the soy or sugar to match your preference.
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