Welcome to Kelly’s Kitchen! Today I have a super easy Asian-inspired recipe for Stir Fry Noodles with Pork and Veggies. I love this dish because it’s so savory and it has a lot of great texture variation with the ground pork, bouncy noodles, and crunchy snow peas. And of course, one of my favorite parts of Asian-inspired cuisine are the toppings! From crunchy peanuts pieces, to cilantro, scallions, and Sriracha sauce – this recipe is perfect for customization to your preference and taste. My special addition is a marinated 8-minute egg. Let’s do it!
The Summary
Today we are making Stir Fry Noodles with Pork and Veggies
Be sure to find the shoppable key ingredients and equipment
Stir Fry Noodles with Pork and Veggies
Stir Fry Noodles with Pork and Veggies Ingredients
1 lb Ground Pork
Olive Oil
1 tbsp. Hoisin Sauce
2 tbsp. Oyster Sauce
3 Garlic Cloves, pressed or grated
8 oz. Mixed Mushrooms like Shiitake and Cremini, sliced
8 oz. Snow Peas, ends trimmed and sliced
3-4 Celery Ribs, sliced
1 Red Bell Pepper, seeded and sliced
2 7-oz. Packets of Hokkien Stir Fry Noodles
Toppings
Unsalted Roasted Peanuts, chopped
Cilantro leaves, torn
Sriracha Sauce
Sliced Scallions
Marinated 8-Minute Egg
Marinated 8-Minute Egg
4 eggs, boiled for 8 minutes and then plunged in an ice bath until cool
⅓ cup Soy Sauce
2 tbsp. Rice Vinegar
1 tbsp. Mirin
1 tbsp. Chili Crunch, optional
Whisk together the soy sauce, mirin, vinegar and chili crunch, if using. Add the boiled, cooled, and peeled eggs to the marinade. Cover and refrigerate overnight.
How To Make Stir Fry Noodles with Pork and Veggies
Step 1
Start by browning the ground pork with a little oil in a large, high sided skillet over medium-high heat. Once cooked through, add 1 tablespoon of Hoisin sauce and 2 tablespoons of Oyster sauce. Stir to coat and then reduce the heat to low. Stir in the grated garlic and cut the heat. Then, transfer the cooked pork to a plate and set aside.
Step 2
Return to the skillet and turn the heat up to medium. Drizzle a little oil and sauté the mushrooms until they begin to brown.
Step 3
Then add the celery, snow peas and red bell pepper. Saute just until the veggies begin to slightly soften, about 4 minutes.
Step 4
Add the stir fry noodles and drizzle a couple of tablespoons of water over the noodles. Gently wiggle a wooden spoon through the noodles to loosen them apart as they cook.
Step 5
Add the pork back to the pan and fold everything together to combine. Stir occasionally and cook the Stir Fry Noodles with Pork and Veggies for another 2-3 minutes. Cut the heat – we are ready to serve!
Step 6
Portion into bowls and top with chopped peanuts, cilantro leaves, sliced scallions, and Sriracha sauce. If you have a marinated 8-minute egg, slice it in half and add it to the noodle bowl.
This Stir Fry Noodles with Pork and Veggies is so savory and full of wonderful fresh texture! A very quick recipe to prepare, this is a perfect weeknight, one-pan dish. Better than any stir fry noodle takeout, give this dish a try, and I think it will become a new go-to recipe for you! Take care and be well, xo Kelly
Tips for Preparing Stir Fry Noodles with Pork and Veggies
1. Customize this dish with any stir fry noodles you like. Try stir fry udon noodles or yakisoba noodles for a flavorful changeup.
3. Use your imagination when it comes to different types of summer veggies to add. Think of summer corn, peas, broccoli, or shredded carrots.
4. Swap out the pork for ground turkey or chicken.
5. Instead of a marinated egg, try a simple poached or hard-cooked egg.
Key Ingredients and Equipment
Covered Braiser | Wooden Spoon Set | Hokkien Stir Fry Noodles | Hoisin Sauce | Oyster Sauce | Bamboo Chopsticks
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