Pork Noodle Stir-Fry (Printable)

Tender pork and crisp vegetables tossed with noodles in a savory sauce, ready in just 30 minutes.

# What You’ll Need:

→ Meat

01 - 14.1 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

# Directions:

01 - In a bowl, toss pork slices with soy sauce and 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.
08 - Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Tips:

01 -
  • Everything cooks in under 30 minutes, so you can have a hot dinner on the table faster than ordering takeout.
  • The sauce clings to every noodle and vegetable, giving you that restaurant-quality glaze without any complicated technique.
  • You can swap out the vegetables or protein based on what you have, making it endlessly adaptable to your pantry.
  • Leftovers reheat beautifully the next day, sometimes tasting even better after the flavors meld overnight.
02 -
  • The wok must be scorching hot before you add anything, or the pork will steam instead of sear and you'll lose that essential caramelized flavor.
  • Never crowd the wok with too much pork at once, or it will release moisture and turn gray and rubbery instead of golden.
  • Have every ingredient prepped and within arm's reach before you turn on the heat, because stir-frying moves fast and there's no time to chop mid-cook.
  • If your noodles are sticking together after draining, run them under cold water briefly and toss with a drop of oil to keep them separate.
03 -
  • Freeze your pork for 20 minutes before slicing, it firms up just enough to make cutting paper-thin slices so much easier.
  • Always taste your sauce before adding it to the wok, you can adjust the sweetness or saltiness now without ruining the whole dish.
  • Use two utensils to toss the noodles, it keeps them from breaking and helps everything mix more evenly.
  • If you want extra heat, add a pinch of red pepper flakes to the sauce or toss in fresh sliced chilies with the spring onions at the end.
Go Back