Pork noodles. I simply can’t live without them.

4.77/5 (26)

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.

porc au caramel très simple sur du riz — To keep the pork theme going, serve it with my quick caramel pork recipe.

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

Sauté de poulet chinois — My Chinese chicken stir-fry, perfect alongside these noodles

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

Stir-Fried Pork Noodles

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4.77/5 (26)

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Main course

Cuisine: Chinese

Servings: portions

Calories: 610kcal

Author: Marc Winer

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

Procédé

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

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Pork Noodles