Pork Noodle Stir-Fry (Print)

Tender pork, crisp vegetables, and noodles in a savory sauce—ready in just 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 - 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, combine pork slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat evenly and set aside for 10 minutes.
02 - Cook noodles according to package instructions. Drain thoroughly and set aside.
03 - In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, and 2 tablespoons water. Set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated pork and stir-fry for 2 to 3 minutes until browned on all sides. Transfer pork to a plate and reserve.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Add minced garlic, grated ginger, julienned bell pepper, julienned carrot, and halved sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
06 - Return cooked pork to the wok. Add cooked noodles and prepared sauce. Toss all ingredients together for 2 to 3 minutes until noodles are well coated and heated through.
07 - Add sliced spring onions and toss briefly. Remove from heat. Serve immediately, topped with sesame seeds and fresh coriander or sliced chili if desired.

# Top Tips:

01 -
  • Everything comes together in under thirty minutes, making it faster than waiting for takeout and infinitely more satisfying.
  • The sauce clings to every noodle and vegetable, delivering that restaurant-quality glaze you crave on a Tuesday night.
  • It's endlessly adaptable, so whatever protein or vegetables you have on hand can become dinner without a second thought.
02 -
  • Your wok or skillet must be screaming hot before anything goes in, otherwise you'll steam the ingredients instead of searing them and end up with a soggy mess.
  • Prep absolutely everything before you turn on the heat, stir-frying moves too fast to pause and chop mid-cook.
  • Don't overcrowd the pan, if your wok isn't big enough cook the pork in two batches so it browns instead of steams.
03 -
  • Freeze your pork for fifteen minutes before slicing, it firms up just enough to make thin, even cuts effortless.
  • Reserve a little pasta water from the noodles to loosen the sauce if it gets too thick while tossing.
  • Taste the sauce before adding it to the wok and adjust the soy or sugar to your preference, every brand varies slightly.
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