Stir Fried Pork with Bok Choy and Noodles
Embark on a culinary journey with this savory Stir Fried Pork with Bok Choy and Noodles—a perfect blend of tender pork, vibrant bok choy, and silky egg noodles, all coated in a flavorful trio of soy sauce, oyster sauce, and dark soy sauce. This quick and easy recipe comes together in just 30 minutes, making it an ideal choice for busy weeknights without compromising on taste. The addition of aromatic garlic and ginger infuses the dish with irresistible Asian-inspired flavors, while the wok-fried technique ensures a delightful balance of textures in every bite. Serve this stir fry fresh from the pan for a hearty, satisfying meal that the whole family will enjoy. Perfect for fans of homemade takeout and packed with wholesome ingredients, this dish is a must-try!
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Recipe Information
Ingredients
- 300 grams Pork tenderloin
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 300 grams Bok choy
- 300 grams Egg noodles
- 1 teaspoon Sesame oil
- 60 milliliters Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the pork tenderloin into thin strips and place them in a bowl.
Add 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil to the pork. Mix well and set aside to marinate for 10 minutes.
Rinse and chop the bok choy into bite-sized pieces. Separate the stems from the leaves as they have different cooking times.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, and 60 ml of water. Set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the marinated pork to the pan and stir-fry for 3-4 minutes, or until the pork is cooked through. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and ginger, cooking for 30 seconds or until fragrant.
Add the bok choy stems to the wok and stir-fry for 2 minutes, then add the leaves and a pinch of salt. Stir-fry for another 1-2 minutes until tender.
Return the cooked pork to the wok along with the cooked noodles.
Pour the prepared sauce over the mixture and toss everything together to coat evenly. Cook for an additional 2 minutes, tossing frequently.
Season with black pepper to taste, remove from heat, and serve immediately.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 710 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.
