Pork Noodle Stir-Fry (Printable)

Tender pork, crisp vegetables, and noodles tossed in savory sauce. Ready in 30 minutes for weeknight dinners.

# 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 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 marinated pork and stir-fry for 2 to 3 minutes until browned. Remove pork and set aside.
05 - Add remaining 1 tablespoon 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 prepared 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 - Transfer to serving dishes immediately. Garnish with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Hints:

01 -
  • Everything cooks in under half an hour, so you can go from hungry to happy before anyone starts complaining.
  • The vegetables stay crisp and bright, which means you actually want to eat them instead of pushing them around the plate.
  • It tastes like you ordered in, but you know exactly what went into it and you didn't have to wait or tip anyone.
  • Leftovers reheat beautifully the next day, which is basically a gift to your future self.
02 -
  • High heat is non-negotiable, if your wok isn't hot enough, you'll end up steaming everything instead of stir-frying and the vegetables will go limp.
  • Don't overcrowd the wok or the pork will steam instead of sear, cook it in batches if you need to.
  • Prep everything before you turn on the heat because once you start, there's no time to chop or measure anything.
  • If the noodles start sticking, add a splash of water or extra sauce instead of more oil, which can make them greasy.
03 -
  • Freeze the pork for twenty minutes before slicing, it firms up just enough to make thin, even cuts without the meat tearing.
  • Use a metal spatula or wok turner instead of tongs, it's faster and you can scrape up all the caramelized bits stuck to the bottom.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness, because once it's in, it's too late to fix.
  • If your stove doesn't get hot enough, cook in smaller batches and let the wok reheat between them, patience pays off in texture.
Go Back