Pork and Noodle Stir Fry
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.
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.
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.
2. To the same pan add 2 tablespoons of oil. Add in the carrots, cabbage and 1/2 of the green onions. Sauté for 6 minutes, add in the mushrooms and continue cooking for 4 more minutes.
3. Next, add in the minced garlic and ginger. Sauté for 1 minute.
4. Add the ground pork back to the pan along with the baby corn.
5. 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!
Use Ground beef, pork tenderloin, pork loin or chicken breasts instead of the ground pork.
Add in your favorite stir fry vegetables like:
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.
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.
- 1 Pound ground pork
- 1 Tablespoon olive oil
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 3/4 Teaspoon gochugaru (korean red pepper flakes)
- 1 Large carrot (thinly sliced)
- 6 green onions (thinly sliced)
- 2 cup napa cabbage (thinly sliced)
- 3 Medium mushrooms (sliced)
- 4 Cloves garlic (minced)
- 2 1/2 tsp ginger (minced)
- 6 oz rice noodles (cooked according to package directions)
- 1 can baby corn (drained)
- 1/2 Cup water
- 1 Tablespoon rice vinegar
- 1/4 Cup hoisin sauce
- 3 tbsp soy sauce
- 1 Tablespoon honey
- 1 Tablespoon cornstarch (plus 1 teaspoon)
- 1/2 Teaspoon sesame oil
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.
To the same pan add 2 tablespoons of oil. Add in the carrots, cabbage and 1/2 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!
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