Pork Nut Vegetable Noodles
Elevate your weeknight dinner game with these irresistible Pork Nut Vegetable Noodles, a quick and flavorful stir-fry that's perfect for busy evenings. Tender slices of marinated pork are stir-fried to perfection and tossed with savory hoisin-soy sauce, crisp red bell peppers, carrots, and zucchini for a vibrant medley of textures and colors. Nutty roasted peanuts add an addictive crunch, while fragrant garlic, ginger, and a hint of chili bring bold depth to every bite. Tossed together with perfectly cooked egg noodles and a drizzle of sesame oil, this dish captures the essence of Asian-inspired comfort food. Garnished with fresh spring onions and a squeeze of lime, these noodles are a complete meal that's as satisfying as it is easy to make. Perfect for noodle lovers, stir-fry enthusiasts, and anyone seeking a wholesome yet indulgent dish to brighten the table!
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Recipe Information
Ingredients
- 300 grams pork loin or pork shoulder (thinly sliced)
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 250 grams egg noodles (dried or fresh)
- 3 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 medium red bell pepper (sliced into thin strips)
- 1 large carrot (julienned)
- 1 medium zucchini (julienned)
- 50 grams roasted peanuts (roughly chopped)
- 1 teaspoon sesame oil
- 2 tablespoons hoisin sauce
- 0.5 teaspoon chili paste or chili flakes (optional, for heat)
- 2 stalks spring onions (sliced, for garnish)
- 2 pieces lime wedges (for serving)
Instructions
In a medium bowl, combine the sliced pork with 1 tablespoon of soy sauce and the cornstarch. Mix well to coat evenly and set aside to marinate for 10-15 minutes.
Cook the egg noodles according to the package instructions. Drain and set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated pork and stir-fry until fully cooked and browned, about 5-6 minutes. Remove the pork from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrot, and zucchini to the wok. Stir-fry the vegetables for 3-4 minutes until they are tender but still crisp.
Return the cooked pork to the wok and toss with the vegetables. Add the hoisin sauce, remaining 2 tablespoons of soy sauce, sesame oil, and chili paste or chili flakes, if using. Mix everything well to coat in the sauce.
Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce and heated through.
Remove the wok from the heat and stir in the chopped roasted peanuts.
Serve the Pork Nut Vegetable Noodles hot, garnished with sliced spring onions and lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 31.6 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.2 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3068 mg | 65% | |
*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.
