Chinese Pork with Noodles
Experience the irresistible flavors of this Chinese Pork with Noodles recipe, a quick and satisfying stir-fry that’s perfect for any weeknight dinner! Tender slices of marinated pork tenderloin are seared to perfection and tossed with vibrant vegetables like julienned carrots, crisp snow peas, and sweet red bell peppers. The dish is elevated with a luscious, savory sauce made with hoisin, oyster sauce, and a hint of sesame oil, coating every strand of chewy egg noodles for a truly mouthwatering experience. Ready in just 40 minutes from start to finish, this recipe is ideal for busy home cooks looking to enjoy restaurant-quality Chinese cuisine at home. Garnished with fresh green onions for a pop of flavor, this dish is a feast for both the eyes and taste buds. Whether you’re a fan of easy stir-fries, Asian-inspired recipes, or flavorful noodle dishes, this Chinese Pork with Noodles is sure to become a new favorite!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 4 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 150 grams snow peas
- 300 grams egg noodles
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
Instructions
Thinly slice the pork tenderloin into bite-sized strips.
In a medium bowl, combine 2 tablespoons of soy sauce with the cornstarch and mix well. Add the pork slices and marinate for 15 minutes.
Cook the egg noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry for 4-5 minutes until cooked through. Remove the pork and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, grated ginger, carrot, red bell pepper, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked pork to the wok with the vegetables. Add the hoisin sauce, oyster sauce, remaining 2 tablespoons of soy sauce, and sesame oil. Mix well to coat everything evenly.
Add the cooked noodles to the wok and toss to combine with the pork and vegetables. Cook for 2-3 minutes until heated through.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5464 mg | 238% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 24.9 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
