Pork and Noodle Stir Fry
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.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
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