Pork Noodle Stir-Fry (Print version)

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

# 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 - 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

# Directions:

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: soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and water.
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 Advice:

01 -
  • Everything comes together in one pan, which means less cleanup and more time to actually sit down and eat.
  • The sauce clings to every noodle and vegetable, creating that restaurant-quality glaze you crave on a random Wednesday.
  • You can use whatever vegetables are wilting in your crisper drawer and it still tastes incredible.
  • The pork gets tender and slightly caramelized without any fuss or fancy technique.
02 -
  • Don't skip draining the noodles well—excess water dilutes the sauce and makes everything soupy instead of glossy.
  • Keep the heat high throughout the stir-fry so the vegetables stay crisp and the pork gets those caramelized edges.
  • Have all your ingredients prepped and within reach before you start cooking, because once the wok is hot, there's no time to chop.
03 -
  • Freeze the pork for 20 minutes before slicing—it firms up just enough to make thin, even slices effortless.
  • Use a wok if you have one, but a large skillet works fine as long as you don't overcrowd it.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness to your preference.
  • Don't stir too gently—vigorous tossing helps the sauce cling to every noodle and keeps the vegetables from steaming instead of frying.
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