Pork Noodle Stir-Fry (Printable)

Tender pork, crisp vegetables, and noodles in a savory sauce—ready in 30 minutes for busy weeknights.

# 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 - 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

# 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: soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and 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 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 -
  • Everything cooks in one pan and youre done before the takeout would even arrive.
  • The sauce clings to every noodle and vegetable without being heavy or greasy.
  • You can swap the pork for chicken, tofu, or shrimp and it works just as well.
  • Crisp vegetables stay bright and colorful instead of turning mushy.
02 -
  • High heat is your friend here, but if your pork starts steaming instead of searing, your pan is overcrowded or not hot enough.
  • Prep everything before you turn on the stove because once you start, theres no time to chop or measure.
  • Dont skip draining the noodles well, soggy noodles will dilute the sauce and make everything bland.
03 -
  • Freeze your pork for fifteen minutes before slicing so it firms up and cuts into perfect thin strips.
  • Use the darkest soy sauce you have for deeper color and richer flavor without adding more salt.
  • Let the wok get screaming hot before adding anything, that initial sizzle is what gives you restaurant-quality texture.
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