Pork Noodle Stir-Fry (Printable Version)

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

# Ingredient List:

→ 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.
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 -
  • It genuinely tastes like takeout, but costs a fraction of the price and takes about as long as your usual delivery wait.
  • The technique teaches you confidence with high-heat cooking and vegetable timing without any complicated techniques.
  • You can prep everything ahead on a Sunday and eat this three different ways throughout the week without it feeling repetitive.
02 -
  • Don't crowd the wok when you cook the pork; if you add too much at once, it steams instead of sears, and you lose that caramelized exterior that makes it taste incredible.
  • The sauce tastes salty and intense on its own, but once it coats the noodles and vegetables it becomes balanced and crave-worthy; trust the recipe even if you doubt it at the tasting stage.
03 -
  • Prep everything before you turn on the heat because once that wok is going, things move fast and you won't have time to chop; mise en place sounds fancy but it's really just not panicking halfway through.
  • If your noodles are sticking together after draining, toss them lightly with half a teaspoon of sesame oil so they stay separate and coat evenly with the sauce.
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