Pork Noodle Stir-Fry (Printable Version)

Tender pork and crisp vegetables with noodles in savory sauce. Ready in 30 minutes for busy weeknights.

# What You'll 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

# How to Prepare:

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, combine 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, and 2 tablespoons water.
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 1 tablespoon oil to the wok. Add minced garlic, grated ginger, bell pepper, carrot, and sugar snap peas. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
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 sliced spring onions, toss briefly, and remove from heat. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Suggestions:

01 -
  • Everything comes together in one pan, which means less cleanup and more time to sit down and actually enjoy your meal.
  • The sauce clings to every noodle and vegetable, giving you that restaurant-quality gloss without any complicated technique.
  • You can swap the pork for chicken, tofu, or shrimp and it works just as beautifully every single time.
02 -
  • Your wok needs to be properly hot before anything goes in, or the pork will steam instead of sear and you'll lose that caramelized flavor.
  • Don't overcrowd the pan when cooking the pork, if your wok isn't big enough, cook it in two batches or it will release too much moisture.
  • Slightly undercook the noodles when boiling because they'll continue to soften when you toss them with the hot sauce and vegetables.
03 -
  • Prep all your ingredients before you start cooking because once the wok is hot, everything moves fast and there's no time to chop mid-stir-fry.
  • Use a wok spatula or wooden spoon to toss everything instead of stirring in circles, it keeps the heat high and prevents the noodles from clumping.
  • Taste the sauce before adding it to the wok and adjust the saltiness or sweetness to your liking, it's much easier to fix before everything is mixed together.
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