Pork Noodle Stir-Fry (Print Version)

Tender pork, crisp vegetables, and noodles tossed in a savory sauce—ready in just 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 - 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

# How to Make It:

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, mix together all stir-fry sauce ingredients until well blended.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add pork and stir-fry for 2-3 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 3-4 minutes until vegetables are just tender.
06 - Return pork to the wok. Add cooked noodles and stir-fry sauce. Toss everything together for 2-3 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 -
  • Everything cooks in under 20 minutes, so theres no excuse not to eat well on a weeknight.
  • The sauce clings to every noodle and vegetable, delivering flavor in every single bite.
  • You can swap the pork for chicken, tofu, or shrimp without changing a thing.
  • Leftovers taste even better the next day, cold or reheated.
02 -
  • Get all your ingredients prepped and lined up before you turn on the heat, stir-fry moves fast and theres no time to chop mid-cook.
  • Dont overcrowd the wok or the pork will steam instead of sear, cook in batches if you need to.
  • If your noodles start sticking, add a splash of water or extra sauce to loosen them up while tossing.
  • Taste the sauce before adding it to the wok, you can always adjust the sweetness or saltiness to your preference.
03 -
  • Freeze the pork for 15 minutes before slicing to make it easier to cut paper-thin, even slices.
  • Use day-old cooked noodles if you have them, they hold up better in the wok and do not get mushy.
  • Add the sauce around the edges of the wok, not directly on the noodles, so it heats up and caramelizes slightly before mixing in.
  • If you want restaurant-style wok hei, make sure your wok is screaming hot and do not stir too often, let things sear.
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