Pork Noodle Stir-Fry (Printable)

Quick stir-fry with tender pork, crisp vegetables, and noodles in savory sauce—ready in 30 minutes.

# Ingredient List:

→ 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 Steps:

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, combine all stir-fry sauce ingredients and whisk until well blended.
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-crisp.
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 under 30 minutes, which means you can start this after work and still eat at a reasonable hour.
  • The sauce clings to every noodle and vegetable, giving you that takeout flavor without the wait or the expense.
  • It tastes even better the next day, so leftovers become a lunch you actually look forward to.
02 -
  • Don't crowd the wok when searing the pork or it will steam instead of brown, and you'll lose that caramelized flavor.
  • Have all your ingredients prepped and within reach before you start cooking, because once the wok heats up, everything moves fast.
  • If your noodles start sticking together after draining, toss them with a tiny bit of oil to keep them separate until you're ready to use them.
03 -
  • Freeze the pork for 20 minutes before slicing and it will cut like butter, giving you perfectly thin, even pieces.
  • Use day-old cooked noodles if you have them, they're drier and won't turn mushy in the wok.
  • Taste the sauce before adding it to the wok and adjust the sweetness or saltiness to your preference, it's much easier to fix at this stage.
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