Sticky Pork and Hokkein Noodle Stir Fry
Bring bold flavors to your dinner table with this irresistible Sticky Pork and Hokkien Noodle Stir Fry! Perfect for busy weeknights, this quick and easy recipe combines tender slices of caramelized pork, vibrant stir-fried vegetables, and chewy Hokkien noodles tossed in a lusciously sticky sauce made from soy sauce, hoisin, and oyster sauce with a hint of brown sugar. Infused with fragrant garlic and ginger, every bite bursts with savory-sweet umami flavor. Ready in just 30 minutes, this one-pan dish is ideal for the whole family and can be customized with your favorite vegetables. Garnished with fresh cilantro, sesame seeds, and green onions, it’s a restaurant-quality meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 500 g Pork shoulder or pork belly, thinly sliced
- 400 g Hokkien noodles
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Brown sugar
- 1 tsp Cornstarch
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Vegetable oil or sesame oil
- 1 large Red bell pepper, thinly sliced
- 1 large Carrot, thinly sliced or julienned
- 2 stalks Green onion, sliced
- 1 tbsp Sesame seeds, for garnish
- 1 small handful Fresh cilantro, for garnish
- 2 tbsp Water or chicken stock
Instructions
Prepare the Hokkien noodles according to the package instructions. Usually, this involves soaking them in hot water for a few minutes, then draining and setting them aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and water or chicken stock. Set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add 1 tbsp of oil and swirl to coat the pan.
Add the sliced pork to the wok, cooking for 3-4 minutes until browned and caramelized. Remove the pork from the wok and set it aside.
Add the remaining 1 tbsp of oil to the wok, then add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the red bell pepper and carrot slices to the wok. Stir fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked pork to the wok, then pour in the prepared sauce. Stir well to coat the pork and vegetables evenly.
Add the drained Hokkien noodles to the wok. Toss everything together to combine, ensuring the noodles are well coated in the sticky sauce.
Cook for an additional 2-3 minutes, or until the noodles are heated through and everything is evenly mixed.
Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro.
Serve hot and enjoy your Sticky Pork and Hokkien Noodle Stir Fry!
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.8 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 696 mg | 15% | |
*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.
