Pin it The smell of ginger and garlic hitting hot oil is what pulled my partner into the kitchen that evening, asking what smells so good. I was trying to clear out the fridge before the weekend, tossing together whatever vegetables I had with some pork and noodles. What started as a scrappy weeknight solution turned into one of our most requested dinners. Now, every time I make this stir-fry, it reminds me that the best meals often come from necessity, not planning.
I made this for a friend who claimed she didn't like pork, and she went back for seconds without realizing what she was eating. The marinade and quick searing make the meat so tender that it practically melts into the noodles. She later admitted it changed her mind entirely, and now she asks me to make it whenever she visits.
Ingredients
- Pork loin or tenderloin: Slicing it thin and marinating briefly keeps it tender and prevents it from turning chewy in the high heat of the wok.
- Soy sauce and cornstarch (marinade): This quick marinade tenderizes the pork and creates a light coating that helps the sauce stick beautifully.
- Egg noodles or rice noodles: I prefer egg noodles for their slight chew, but rice noodles work just as well and make the dish naturally gluten-free if you adjust the sauces.
- Red bell pepper: Adds sweetness and a pop of color that makes the dish look as vibrant as it tastes.
- Carrot: Julienned carrots cook quickly and add a slight crunch that balances the softer noodles.
- Sugar snap peas: These bring a fresh, crisp bite that keeps the dish from feeling too heavy.
- Spring onions: I add them at the very end so they stay bright and slightly raw, adding a sharp contrast to the savory sauce.
- Garlic and ginger: The foundation of almost every stir-fry I make, they release their fragrance in seconds and set the tone for everything else.
- Soy sauce, oyster sauce, hoisin sauce: This trio creates a deep, savory-sweet base that coats every ingredient without overpowering them.
- Sesame oil: Just a teaspoon adds a nutty richness that makes the whole dish taste more complex.
- Brown sugar: Balances the saltiness and adds a subtle caramel note that rounds out the sauce.
- Vegetable oil: Use an oil with a high smoke point since the wok needs to be screaming hot for the best texture.
- Sesame seeds and coriander: Optional, but they add a final layer of texture and freshness that makes the dish feel complete.
Instructions
- Marinate the pork:
- Toss the thinly sliced pork with soy sauce and cornstarch in a bowl, then let it sit for 10 minutes while you prep everything else. This short rest makes a noticeable difference in tenderness.
- Cook the noodles:
- Boil the noodles according to the package directions, then drain and set them aside. I like to rinse them briefly under cold water to stop the cooking and keep them from clumping.
- Mix the stir-fry sauce:
- Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and water in a small bowl. Having this ready means you can move quickly once the wok heats up.
- Sear the pork:
- Heat one tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers, then add the pork in a single layer. Stir-fry for 2 to 3 minutes until browned, then remove and set aside.
- Stir-fry the vegetables:
- Add the remaining oil to the wok, then toss in the garlic, ginger, bell pepper, carrot, and sugar snap peas. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still have a bit of snap.
- Combine everything:
- Return the pork to the wok, add the cooked noodles and the sauce, then toss everything together for 2 to 3 minutes. Make sure the noodles are well coated and heated through.
- Finish and serve:
- Toss in the spring onions, stir briefly, then remove from heat. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if you like.
Pin it One night, I made a double batch of this for a small gathering, and everyone stood around the kitchen island eating straight from their bowls. No one sat down, no one waited, and the conversation flowed as easily as the noodles disappeared. It reminded me that some of the best dinners are the ones where the food is secondary to the feeling of being together.
Swapping Proteins and Vegetables
I've made this with chicken thighs, firm tofu, and even shrimp, and each version brings its own character to the dish. Chicken takes about the same time as pork, tofu needs a firmer press and a slightly longer sear, and shrimp cooks in under two minutes so add it last. For vegetables, mushrooms, baby corn, and bok choy all work beautifully and cook in roughly the same time as the peppers and snap peas.
Making It Gluten-Free
Switching to tamari instead of soy sauce and using rice noodles makes this naturally gluten-free, but you'll also need to check your oyster sauce or swap it for a gluten-free version. I've used a mushroom-based oyster sauce alternative that worked surprisingly well. Just taste the sauce before adding it to the wok, as some gluten-free versions can be saltier or sweeter than expected.
Storing and Reheating Leftovers
Leftovers keep well in the fridge for up to three days, though the noodles will absorb some of the sauce and soften a bit. I reheat them in a hot wok or skillet with a splash of water or soy sauce to loosen everything up and bring back some moisture. The microwave works in a pinch, but the texture won't be quite as good.
- Store in an airtight container to keep the noodles from drying out.
- Add a drizzle of sesame oil before reheating to refresh the flavor.
- Garnish with fresh herbs after reheating to brighten up the dish.
Pin it This stir-fry has become my go-to answer when I want something fast, flavorful, and flexible enough to work with whatever is in the fridge. I hope it becomes one of those easy weeknight staples in your kitchen too.
Recipe FAQs
- → Can I use a different protein instead of pork?
Yes, chicken, tofu, or shrimp work wonderfully as substitutes. Adjust cooking times accordingly—chicken takes about the same time, while shrimp cooks faster in 2 minutes.
- → What type of noodles work best for this stir-fry?
Egg noodles or rice noodles are ideal. You can also use udon, lo mein, or even spaghetti in a pinch. Cook according to package directions and drain well before adding to the wok.
- → How do I prevent the noodles from sticking together?
Toss cooked noodles with a small amount of sesame or vegetable oil immediately after draining. This creates a light coating that prevents clumping before they go into the wok.
- → Can I make this dish gluten-free?
Absolutely. Use tamari instead of soy sauce, gluten-free noodles like rice noodles, and check that your oyster sauce and hoisin are certified gluten-free or use gluten-free alternatives.
- → What vegetables can I add or substitute?
Mushrooms, baby corn, bok choy, broccoli, or snow peas are excellent additions. Use whatever fresh vegetables you have on hand, keeping cooking times similar for best results.
- → How do I get restaurant-style high heat at home?
Preheat your wok or skillet until very hot before adding oil. Work in batches if necessary to avoid overcrowding, which causes steaming rather than searing. Keep ingredients moving constantly.