Save A quick and satisfying stir-fry featuring tender pork, crisp vegetables, and noodles in a savory sauce—perfect for a busy weeknight.
Save This easy Asian-inspired main dish combines simple preparation with vibrant flavors. The 15-minute prep time involves julienning fresh vegetables and marinating the pork to ensure every bite is packed with savory goodness.
Ingredients
- Meat: 400 g pork loin or tenderloin, thinly sliced
- Marinade: 1 tbsp soy sauce, 1 tsp cornstarch
- Noodles: 250 g egg noodles or rice noodles
- Vegetables: 1 red bell pepper (julienned), 1 carrot (julienned), 100 g sugar snap peas (halved), 2 spring onions (sliced), 2 garlic cloves (minced), 1 tbsp fresh ginger (grated)
- Stir-Fry Sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1 tsp brown sugar, 2 tbsp water
- Oil and Garnish: 2 tbsp vegetable oil, 1 tbsp sesame seeds (optional), fresh coriander leaves or sliced chili (optional)
Instructions
- Marinate
- In a bowl, toss pork slices with 1 tbsp soy sauce and 1 tsp cornstarch. Set aside to marinate for 10 minutes.
- Prep Noodles
- Cook noodles according to package instructions. Drain and set aside.
- Mix Sauce
- In a small bowl, mix together all stir-fry sauce ingredients.
- Brown Meat
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add pork and stir-fry for 2–3 minutes until browned. Remove pork and set aside.
- Stir-Fry Veggies
- Add remaining oil to the wok. Add garlic, ginger, bell pepper, carrot, and sugar snap peas. Stir-fry for 3–4 minutes until vegetables are just tender.
- Combine
- Return pork to the wok. Add cooked noodles and stir-fry sauce. Toss everything together for 2–3 minutes, ensuring noodles are well coated and heated through.
- Final Toss
- Add spring onions, toss briefly, and remove from heat.
- Serve
- Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.
Zusatztipps für die Zubereitung
To ensure a smooth process, have all required tools ready: a large wok or skillet, a chef's knife, cutting board, saucepan, and mixing bowls. Using a high heat is essential for maintaining the crisp texture of the vegetables.
Varianten und Anpassungen
You can easily swap the pork for chicken, tofu, or shrimp for variety. For a more vegetable-forward dish, consider adding mushrooms, baby corn, or bok choy.
Serviervorschläge
Garnish the finished dish with sesame seeds and fresh coriander or sliced chili. For the best experience, serve it alongside a crisp Riesling or a light lager.
Save Nutritional Information per serving: 430 Calories, 14 g Total Fat, 50 g Carbohydrates, and 27 g Protein.
Recipe FAQ
- → Can I use a different protein instead of pork?
Yes, you can easily swap pork for chicken, beef, shrimp, or tofu. Adjust cooking times slightly—chicken and beef need about the same time, while shrimp cooks faster and tofu may need a bit less heat to avoid breaking apart.
- → What type of noodles work best for this stir-fry?
Egg noodles or rice noodles both work wonderfully. For a different texture, try udon, soba, or even spaghetti in a pinch. Just cook according to package directions and drain well before adding to the wok.
- → How do I prevent the vegetables from becoming soggy?
Keep your wok or skillet very hot and stir-fry the vegetables quickly over high heat. Don't overcrowd the pan, and cook them just until tender-crisp, about 3-4 minutes. This preserves their color and crunch.
- → Can I make this dish gluten-free?
Absolutely. Use tamari instead of soy sauce, gluten-free noodles like rice noodles, and check that your oyster and hoisin sauces are labeled gluten-free. Many brands now offer gluten-free alternatives that taste just as good.
- → What vegetables can I add or substitute?
Feel free to use whatever vegetables you have on hand. Bok choy, broccoli, mushrooms, baby corn, zucchini, or cabbage all work well. Just keep the total quantity similar and adjust cooking times based on density.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or broth to revive the sauce and prevent the noodles from drying out. Microwaving works too, but may soften the vegetables further.