Dry Pork Noodle
Elevate your weeknight dinner with this irresistible Dry Pork Noodle recipe, a flavorful fusion of tender pork, chewy egg noodles, and a rich, aromatic sauce. Perfectly seasoned with soy sauce, oyster sauce, and dark soy sauce, this dish tantalizes the taste buds with a medley of savory, sweet, and umami notes complemented by the warmth of garlic and ground white pepper. Quick to prepare with just 15 minutes of prep and 20 minutes of cooking time, this noodle stir-fry is ideal for busy schedules yet feels indulgent. Fresh scallions and cilantro add bright, herbaceous accents, while sesame oil lends a subtle nuttiness. Whether you’re craving takeout-inspired comfort food or a homemade delight, this noodle dish delivers restaurant-quality flavors in the comfort of your own kitchen. Perfect for two servings and ready to impress!
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Recipe Information
Ingredients
- 300 grams dried egg noodles
- 250 grams pork shoulder
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 3 cloves garlic
- 2 stalks scallions
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 0.5 teaspoon ground white pepper
Instructions
Slice the pork shoulder thinly into bite-sized pieces and set aside.
Mince the garlic and chop the scallions into thin rounds, separating the white and green parts. Chop the cilantro roughly.
In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar to create the sauce mixture. Stir until the sugar is dissolved.
Cook the dried egg noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and the white parts of the scallions. Stir-fry for about 1 minute until fragrant.
Increase the heat to high and add the sliced pork to the skillet. Cook for 5-7 minutes or until the pork is browned and cooked through.
Add the prepared sauce to the pork, stirring well to coat the meat evenly, and let it simmer for 2-3 minutes until slightly thickened.
In a separate frying pan, heat another tablespoon of vegetable oil over medium heat. Add the cooked noodles and stir-fry for 2-3 minutes until heated through.
Add the pork and sauce mixture to the noodles. Toss everything together ensuring the noodles are coated with the sauce and evenly mixed with the pork.
Remove from heat, transfer to serving plates, and garnish with chopped cilantro and the green parts of the scallions. Sprinkle with ground white pepper for extra flavor.
Serve immediately and enjoy your savory dry pork noodles.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.8 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2025 mg | 43% | |
*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.
