Pork Noodle Stir-Fry (Print Version)

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

# What You Need:

→ Meat

01 - 14 oz pork loin or tenderloin, thinly sliced

→ Marinade

02 - 1 tbsp soy sauce
03 - 1 tsp 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 tbsp fresh ginger, grated

→ Stir-Fry Sauce

11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sesame oil
15 - 1 tsp brown sugar
16 - 2 tbsp water

→ Oil and Garnish

17 - 2 tbsp vegetable oil
18 - 1 tbsp sesame seeds (optional)
19 - Fresh coriander leaves or sliced chili (optional)

# Directions:

01 - In a bowl, toss pork slices with 1 tbsp soy sauce and 1 tsp 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 combined.
04 - Heat 1 tbsp 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 Suggestions:

01 -
  • Everything comes together in under thirty minutes, which means you can actually eat at a reasonable hour.
  • The sauce clings to every noodle and vegetable, so each bite tastes just as good as the last.
  • It's flexible enough to handle whatever vegetables or protein you have on hand without falling apart.
02 -
  • Don't crowd the wok when you sear the pork or it will steam instead of brown, and you'll lose that caramelized flavor.
  • Have all your ingredients prepped and within reach before you turn on the heat, because stir-frying moves fast and there's no time to chop mid-cook.
  • If your noodles clump together after draining, toss them with a tiny bit of oil to keep them separate until you're ready to add them to the wok.
03 -
  • Freeze the pork for about fifteen minutes before slicing so it firms up and you can get those really thin, even slices.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness to your preference, it's much easier to tweak now than after everything's mixed.
  • Use a metal spatula or wok spatula to toss everything together, it gives you better control and helps you scrape up any caramelized bits from the bottom.
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