Pork Noodle Stir-Fry (Printable)

Tender pork and crisp vegetables with noodles in a savory sauce, ready in 30 minutes for busy weeknights.

# 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 Steps:

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, whisk 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 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. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The vegetables stay crisp and colorful, never limp or sad.
  • You can swap the protein or veggies based on what's hiding in your crisper drawer.
  • The sauce clings to every noodle without being heavy or oily.
02 -
  • Your wok or skillet must be screaming hot before you add the pork or it will steam instead of sear.
  • Don't overcrowd the pan, if your wok is small, cook the pork in two batches so it browns properly.
  • Rinse the cooked noodles under cold water to prevent them from clumping into a sticky mass.
  • Have all your ingredients prepped and within reach because once you start, there's no time to chop mid-stir-fry.
03 -
  • Freeze the pork for fifteen minutes before slicing so it cuts cleanly into thin strips.
  • Use a metal spatula or wok spatula to toss everything quickly without breaking the noodles.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness to your preference.
  • If you don't have a wok, a large cast iron skillet works just as well and holds heat beautifully.
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