Pork Noodle Stir-Fry (Printable)

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

# 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

# Directions:

01 - In a mixing 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 mixing 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 to 3 minutes until browned. Remove pork and set aside.
05 - Add remaining 1 tablespoon 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 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 sliced 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, which means you can make this even when youre running on fumes and low on time.
  • The savory sauce clings to every noodle and vegetable, delivering that restaurant quality flavor without leaving your kitchen.
  • You can swap the protein or vegetables based on whats in your fridge, making it endlessly adaptable.
  • The crisp snap peas and bell peppers add color and crunch that make every bite feel bright and satisfying.
02 -
  • High heat is your best friend here, so make sure your wok or skillet is properly hot before adding anything or the pork will steam instead of sear.
  • Dont overcrowd the pan when cooking the pork, or it will release moisture and turn gray instead of getting that beautiful caramelized edge.
  • Have all your ingredients prepped and lined up before you start cooking, because once the wok is hot, everything moves fast.
  • If your noodles clump together, toss them with a tiny bit of oil after draining to keep them loose and ready to stir fry.
03 -
  • Use a metal spatula or wok spatula to toss ingredients confidently without breaking the noodles.
  • Let the pork rest for a moment after marinating, it helps the coating stick better and creates a more even sear.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness to your preference.
  • If the dish seems dry, add a tablespoon of water or chicken stock at the end to bring everything together.
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