Easy, economical and absolutely delicious. Make this quick Pork and Noodle Stir Fry for your family tonight. Made with ground pork, rice noodles and a handful of vegetables. This stir fry comes together quickly, is easily customizable and perfect for meal prep.
I use my favorite stir fry sauce to make this simple pork and noodle stir fry. This sauce is also used in my Pork Stir Fry recipe, if you haven't tried it yet, you are in for a treat. Hoisin makes up the bulk of the flavor in this delicious sauce. Hoisin is sauce that is commonly found in Asian cuisine. You can find it at most grocery stores and Asian Markets. Paired with fresh ginger, garlic, soy sauce, honey and rice vinegar, the hoisin helps create a delicious, well-balanced sauce that can be used in many stir fry recipes.
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Cabbage, carrots, onions, mushrooms and baby corn make up the vegetables in this dish. Many other vegetables can be used. I often make this dish with whatever I have on hand. I have used, green beans, broccoli, bell peppers and cauliflower. They are all great in this dish.
Key Ingredients & Substitutions
- Ground Pork-This is my go-to for this recipe because it's flavorful and cooks quickly, perfect for busy weeknights. But don't worry, if you don't have ground pork on hand, you can easily swap it out for ground beef, ground chicken or ground turkey. All work beautifully in this dish!
- Vegetables-This recipe is packed with veggies! I love using a mix of carrots, mushrooms, napa cabbage (or regular cabbage), green onions, and baby corn. Want to switch things up? Add your favorites like zucchini, squash, bell peppers, water chestnuts, bamboo shoots, bean sprouts, broccoli, or cauliflower. This is a great clean-out-the-fridge meal!
- Fresh Garlic & Ginger-Fresh is best here! These two ingredients bring bold flavors that really enhance the overall flavor of the dish.
- Rice Noodles-Rice noodles soak up all that delicious sauce and cook up quickly. If you're out of rice noodles, you can use ramen, or even spaghetti noodles in a pinch. It is also great served over a bed of white rice.
- Hoisin Sauce-Hoisin adds depth and that irresistible savory-sweet flavor.
How To Make Pork and Noodle Stir Fry
STEP 1
In a large skillet over medium heat, add 1 tablespoon of oil. Add in the pork, crumbling as it cooks. Season with salt, pepper and gochugaru. Remove from the heat and set aside.
STEP 2
To the same pan add 2 tablespoons of oil. Add in the carrots, cabbage and ½ of the green onions. Sauté for 6 minutes, add in the mushrooms and continue cooking for 4 more minutes.
STEP 3
Next, add in the minced garlic and ginger. Sauté for 1 minute. Add the ground pork back to the pan along with the baby corn.
STEP 4
Slowly stir in the sauce. Continue stirring until thickened to sauce consistency. Toss in the cooked noodles, drizzle with sesame oil (if desired). Garnish with sesame seeds and remaining sliced green onions. Enjoy!
Storage Tip
Pork and Noodle Stir Fry can be kept in the refrigerator for up to 7 days. Store in an airtight container for best results. To reheat, heat slowly on the stove, or in the microwave with a damp paper towel placed over the top.
Tried This Recipe?
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📖 Recipe
Pork and Noodle Stir Fry
Ingredients
- 1 pound ground pork
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ teaspoon gochugaru korean red pepper flakes
- 1 large carrot thinly sliced
- 6 green onions thinly sliced
- 2 cups napa cabbage thinly sliced
- 3 medium mushrooms sliced
- 4 cloves garlic minced
- 2 ½ teaspoons ginger minced
- 6 ounces rice noodles cooked according to package directions
- 1 can baby corn drained
Stir Fry Sauce
- ½ Cup water
- 1 tablespoon rice vinegar
- ¼ cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch plus 1 teaspoon
- ½ teaspoon sesame oil
Instructions
- In a small bowl, whisk together all of the ingredients for the stir fry sauce, set aside until needed.
- In a large skillet over medium heat, add 1 tablespoon of oil. Add in the pork, crumbling as it cooks. Season with salt, pepper and gochugaru. Remove from the heat and set aside.
- Lower the heat to medium and drizzle in 2 tablespoons of oil. Add in the carrots, cabbage and ½ of the green onions. Sauté for 6 minutes, add in the mushrooms and continue cooking for 4 more minutes.
- Next, add in the minced garlic and ginger. Sauté for 1 minute.
- Add the ground pork back to the pan along with the baby corn.
- Slowly stir in the sauce. Continue stirring until thickened to sauce consistency. Toss in the cooked noodles, drizzle with sesame oil (if desired). Garnish with sesame seeds and remaining sliced green onions. Enjoy!
Rebecca M. says
I served it over rice because I did not have rice noodles and the family loved it! It makes a huge batch (too much for my family of three) so I was able to have lunch twice this week. I totally recommend this recipe, its really good!
Simply Scratch Made says
Thanks for sharing your adaption! I am so glad to hear you and your family enjoyed it!