{"id":33349,"title":"Pork Noodles","modified":"2025-06-16T09:00:19+02:00","plain":"Pork noodles. I simply can't live without them. \n\n\n\nThis 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. \n\n\n\nTo keep the pork theme going, serve it with my quick caramel pork recipe.\n\n\n\nYou'll end up with pork noodles bursting with INTENSE flavor, and I can't go without them for more than two weeks.\n\n\n\nTips for pork noodles\n\n\n\n\nAfter 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.\n\n\n\nA little MSG added to the sauce won't hurt - just saying\n\n\n\n\nMy Chinese chicken stir-fry, perfect alongside these noodles\n\n\n\nIf 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\n\n\n\nIf the different kinds of soy sauce intimidate you, take a look at my full article on the various types of soy sauce\n\n\n\n\n\n\tStir-Fried Pork Noodles\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g sliced pork400 g pre-cooked noodles4 cloves  minced garlic1 teaspoon  minced ginger 2 stalks sliced spring onion shoots, whites and greens separated 5 stalks pak choi stalks MARINADE2 tablespoons  Shaoxing wine1 tablespoon  sugar2 tablespoons  sesame oil1 tablespoon  light soy sauce1 tablespoon  dark soy sauce1 pinch  salt1 pinch  pepperSAUCE2 tablespoons  light soy sauce1.5 tablespoon  dark soy sauce1 tablespoon  oyster sauce0.5 tablespoon  sugar1 tablespoon  sesame oil\t\n\t\n\t\t Marinate the pork for 1 hour (or overnight\u2014the longer, the better) Over high heat, stir-fry the pork in the wok until cooked through (3\u20134 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\u20132 min) Add the pak choi and stir-fry for another 1\u20132 min, then add the green parts of the onions.  Add the noodles, the meat and the sauce and stir-fry for 4\u20135 min until the sauce has evaporated \t\n\t\n\t\t\t\n\t\n\t\tMain courseChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33349"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20188"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}