Pork Noodle Stir-Fry (Print Version)

Tender pork and crisp vegetables with noodles in a savory sauce, ready in just 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 - 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 Make It:

01 - In a bowl, combine pork slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside for 10 minutes to marinate.
02 - Cook noodles according to package instructions. Drain thoroughly and set aside.
03 - In a small bowl, whisk together 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. Transfer to a plate.
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 tender-crisp.
06 - Return pork to the wok with cooked noodles and prepared sauce. Toss everything together for 2 to 3 minutes, ensuring noodles are evenly coated and heated through. Add spring onions, toss briefly, and remove from heat.
07 - Transfer to serving plates and garnish with sesame seeds and fresh coriander leaves or sliced chili if desired. Serve immediately.

# Additional Tips::

01 -
  • It comes together in thirty minutes flat, which means you can feed four people without sacrificing your entire evening.
  • The balance of savory sauce, tender pork, and crisp vegetables hits every craving at once.
  • Once you nail the technique, you'll find yourself making it twice a week without getting bored.
02 -
  • Don't skip the marinating step with the pork—that ten minutes makes the difference between ordinary meat and something tender that actually tastes like it was seasoned all the way through.
  • High heat is your friend here; a timid flame will steam everything instead of creating that caramelized crust that makes this dish sing.
  • Add the spring onions at the very end, after you remove from heat—they should taste fresh and alive, not cooked into submission.
03 -
  • Slice your pork and vegetables the night before—this single act of prep work makes the actual cooking feel almost effortless.
  • Taste the pork after the initial sear; if it's not as browned as you'd like, don't be shy about giving it another minute—better to go slightly longer than to rush it.
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