Pork Noodle Stir-Fry (Printable)

Tender pork and crisp vegetables tossed with noodles in a savory sauce—ready in 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 - 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:

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 2–3 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 Advice:

01 -
  • Everything cooks in under half an hour, so you can go from hungry to satisfied without the wait.
  • The sauce clings to every strand of noodle and coats the pork with a glossy, savory finish that tastes like takeout made better.
  • You can swap in whatever vegetables are sitting in your crisper drawer and it still turns out delicious.
02 -
  • Your wok or skillet must be screaming hot before anything goes in, or you'll end up steaming the ingredients instead of searing them.
  • Don't overcrowd the pan with pork; cook it in batches if you need to, or it won't brown properly.
  • Have everything prepped and ready before you turn on the heat, because once you start, there's no time to chop or measure.
03 -
  • Freeze your pork for 20 minutes before slicing so it firms up and you can get paper-thin, even pieces.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top; the difference in flavor is remarkable.
  • If your wok isn't non-stick, make sure it's well-seasoned or the noodles will stick and tear.
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