Pork Noodle Stir-Fry (Printable version)

Tender pork, crisp vegetables, and noodles tossed in savory sauce. Ready in 30 minutes for easy weeknight dinners.

# Ingredients list:

→ 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

# 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, mix together all stir-fry sauce ingredients until combined.
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 Tips:

01 -
  • Everything comes together in one pan, so cleanup is as fast as cooking.
  • The pork stays tender and juicy thanks to a quick cornstarch marinade that locks in moisture.
  • You can swap in whatever vegetables are wilting in your crisper drawer and it still works beautifully.
  • The sauce clings to every noodle strand without being heavy or overly salty.
02 -
  • Don't crowd the wok or the pork will steam instead of sear, work in batches if you need to.
  • Have everything prepped and within arm's reach before you turn on the heat, stir-frying moves too fast for mid-recipe chopping.
  • If your noodles clump together, toss them with a tiny bit of oil after draining to keep them loose.
03 -
  • Use the highest heat your stove can manage, a screaming hot wok is what gives stir-fry that smoky, restaurant-quality flavor.
  • Add a splash of Shaoxing wine or dry sherry to the sauce for an extra layer of complexity that tastes like you've been cooking for years.
  • Let the noodles sit undisturbed in the wok for 30 seconds at the end to get those crispy, caramelized bits on the bottom.
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