Tender pork, crisp vegetables, and savory noodles come together in this quick, satisfying stir-fry, ideal for a busy weeknight meal.
# What You Need:
→ Meat
01 - 14 oz pork loin or tenderloin, thinly sliced
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
→ Noodles
04 - 9 oz egg noodles or rice noodles
→ Vegetables
05 - 1 red bell pepper, julienned
06 - 1 carrot, julienned
07 - 3.5 oz sugar snap peas, halved
08 - 2 spring onions, sliced
09 - 2 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
→ Stir-Fry Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tsp sesame oil
15 - 1 tsp brown sugar
16 - 2 tbsp water
→ Oil and Garnish
17 - 2 tbsp vegetable oil
18 - 1 tbsp sesame seeds (optional)
19 - Fresh coriander leaves or sliced chili (optional)
# Directions:
01 - Toss pork slices with 1 tbsp soy sauce and 1 tsp cornstarch in a bowl. Set aside to marinate for 10 minutes.
02 - Prepare noodles according to package instructions. Drain thoroughly and set aside.
03 - Whisk together all stir-fry sauce ingredients in a small bowl until well combined.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated pork and stir-fry for 2–3 minutes until browned. Remove pork and set aside.
05 - 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.
06 - 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.
07 - Add spring onions, toss briefly, and remove from heat. Serve immediately, garnished with sesame seeds and fresh coriander or sliced chili if desired.
