Pork noodles. I simply can’t live without them.
This recipe doesn’t come with a grand backstory; it’s simply the classic framework of Chinese stir-fried noodles (article coming soon), adjusted to my taste and to feature pork.
You’ll end up with pork noodles bursting with INTENSE flavor, and I can’t go without them for more than two weeks.
Tips for pork noodles
- After boiling the noodles, drain them in a colander and rinse under cold water. This stops the cooking, firms them up, and gives them a much better texture when stir-fried.
- A little MSG added to the sauce won’t hurt – just saying
If you’re after a flavor close to what you get in a typical Chinese restaurant, I recommend this restaurant-style noodle recipe. Want restaurant-style meat? Check out my Chinese chicken stir-fry recipe
If the different kinds of soy sauce intimidate you, take a look at my full article on the various types of soy sauce
Servings: 4 portions
Calories: 610kcal
Ingredients
- 300 g sliced pork
- 400 g pre-cooked noodles
- 4 cloves minced garlic
- 1 teaspoon minced ginger
- 2 stalks sliced spring onion shoots, whites and greens separated
- 5 stalks pak choi stalks
MARINADE
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 pinch salt
- 1 pinch pepper
SAUCE
- 2 tablespoons light soy sauce
- 1.5 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 0.5 tablespoon sugar
- 1 tablespoon sesame oil
Instructions
- Marinate the pork for 1 hour (or overnight—the longer, the better)
- Over high heat, stir-fry the pork in the wok until cooked through (3–4 min), then set aside.
- Over medium-high heat in a wok, stir-fry the garlic, ginger and the white parts of the onions in a little oil (1–2 min)
- Add the pak choi and stir-fry for another 1–2 min, then add the green parts of the onions.
- Add the noodles, the meat and the sauce and stir-fry for 4–5 min until the sauce has evaporated
Nutrition
Serving: 250g | Calories: 610kcal | Féculents: 74g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 2283mg | Potassium: 260mg | Fiber: 6g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Did you make this recipe?Tag @marcwiner on Instagram!
Wasn’t sure the mix of light and dark soy plus that bit of sugar would work without tasting heavy, but after trying it the noodles came out glossy, balanced, and seriously restaurant-level 😋
Thanks for sharing this stir-fried pork noodles recipe, it was super helpful and easy to follow. The tip about rinsing the noodles made a huge difference in texture 😊
These pork noodles took me right back to my childhood, when my dad would fire up the wok on weeknights and the whole kitchen smelled like garlic, ginger, and soy. The tip about rinsing the noodles is exactly what he did, and that chewy stir-fried texture is pure comfort 😊
These stir-fried pork noodles were a huge hit with my kids; they cleaned their plates and asked for seconds before I even sat down 🙂