Quick Pork Noodle Stir-Fry (Printer View)

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

# Components:

→ 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

# Method:

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 until well combined.
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 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 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. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.

# Expert Advice:

01 -
  • It actually tastes better than takeout, and your kitchen smells incredible instead of like delivery containers.
  • The entire thing comes together in 30 minutes, which somehow feels like a small miracle on busy nights.
  • There's something deeply satisfying about watching tender pork and crisp vegetables come alive in the wok.
02 -
  • Don't overcrowd the wok when searing the pork—if you pile it all in at once, it steams instead of browning, and that's the difference between okay and outstanding.
  • The sauce should coat the noodles, not drown them; if yours looks too wet, you either added too much water or your noodles were over-wet to begin with, so always drain them thoroughly.
03 -
  • Slice your pork against the grain so each piece is as tender as possible, and if you're not sure which way the grain runs, ask your butcher—they know and they'll show you.
  • The sesame oil isn't essential but it's the difference between a stir-fry and a truly memorable stir-fry, so invest in a good bottle and store it in the fridge to keep it fresh.
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