Pork Noodle Stir-Fry (Printable)

Tender pork, crisp vegetables, and noodles 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 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 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 cooks in under 20 minutes once your prep is done, making it faster than most takeout orders.
  • The sauce clings to every noodle and vegetable, delivering that restaurant-quality glaze you crave on a weeknight.
  • It uses simple pantry staples but tastes like you spent hours developing complex flavors.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Always slice the pork against the grain or it will turn chewy no matter how perfectly you cook it.
  • Have every ingredient prepped and ready before you turn on the heat, stir-frying moves too fast to chop as you go.
  • Do not overcrowd the wok or the pork will steam instead of sear, cook in batches if necessary.
  • Rinse the noodles after cooking to remove excess starch, otherwise they will clump together in the wok.
03 -
  • Use the highest heat your stove can manage, stir-frying needs intense heat to sear quickly without steaming.
  • Keep a small bowl of water nearby to deglaze the wok if anything starts to stick or burn.
  • Taste the sauce before adding it to the wok and adjust the soy sauce or sugar to match your preference.
  • Garnish just before serving so the sesame seeds stay crunchy and the herbs stay bright and fragrant.
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