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This Pork Stir Fry Noodles recipe with sticky sauce recipe is packed full of flavour. The marinade is simple but delicious, and gives the meat a delicious, crunchy coating. It’s ready in about 30 minutes so it ticks all the boxes for a midweek family favourite.
You can’t beat a tasty but easy family dinner that you can cobble together in under 30 minutes, especially one that is nutritious, big on flavour and has budget friendly ingredients.
Meet my easy Pork Stir Fry Noodles! It’s full of colour thanks to the veggies I throw in, that sticky sauce is just lip-smackingly good and the noodles are quick and fun.
It’s a super fast, super simple pork recipe that is now firmly on our favourites list.
Favourite pork recipes…
Slow Cooker
Slow Cooked Pulled Pork {Best Ever Recipe!}
Family Dinner Ideas
Creamy Sausage Pasta {One Pot}
Slow Cooker
Slow Cooker Gammon {BEST Ever Ham!}
Why you’ll love this Pork Stir Fry recipe
⭐️ Ready in 30 minutes
⭐️ Marinated for depth of flavour
⭐️ Healthy and colourful
How we came up with this recipe
The beauty of cooking pork in a stir fry is that it cooks quickly but still tastes amazing, while we can also throw in so many vegetables for those all important vitamins.
While cooking a stir fry isn’t too complicated – just flash fry your pork meat strips, add vegetables and your sauce plus cooked noodles and you are good to go – I wanted to make sure there was a recipe out there that meant we had a REALLY good pork stir fry that was a go-to, nailed-on delicious recipe, every time.
With just a few simple store cupboard ingredients, the marinade and sauce are spot on and super easy to make.
Pork Stir Fry Ingredients Notes
- Pork – Pork loin medallions are perfect for this dish as they are super quick to cook. They are also really lean and tender. You can find pork medallions in all supermarkets or your local butcher
- Vegetables – In this I use mangetout and red peppers, but you can use whatever stir fry veg you like. Mushrooms, carrots, green beans, it’s up to you. Just try to keep it varied and colourful
- Oil – I use vegetable oil as we’re cooking at a high heat for this
- Ginger and garlic – I use fresh in this dish as we’re cooking it in the oil first
- Noodles – I go for medium dried egg noodles
- Crushed peanuts – This is an optional garnish but adds a nice crunch
- For the marinade – Cornflour, bicarbonate of soda, soy sauce and water. (You can, of course, use reduced sodium sauce if you prefer it less salty)
- For the stir fry sauce – Oyster sauce, soy sauce and water
How to make Pork Stir Fry Noodles
1. Marinate the pork strips, cook the noodles, prepare your veg and make up your sauce.
2. Heat the oil in a wok or pan until hot, add the garlic and ginger, cook the pork, then add the veg. Pour over the sauce and coat well. Add the noodles and warm through. Serve sprinkled with the peanuts.
Substitutions
- Vegetables – This is down to your personal preference. Go for whatever needs using up in the fridge or what you like in a stir fry
- Noodles – I prefer the flavour and consistency of dried egg noodles and they don’t take long to soften, but you can use straight to wok noodles if you prefer
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
Reheating leftovers Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out.
In the freezer Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. If you can freeze it without the noodles, that would be best. Make sure you defrost thoroughly before reheating.
Top tipS
Cooking the noodles
Cook the noodles until they’re just al dente. (You can also rinse them in cold water when you drain them to stop them cooking.)
Then add them to your cooked pork, vegetables and sauce to warm through and let them soak up the sauce.
Cooking the pork to perfection
➡️ Make sure the oil in your pan is super hot before you start cooking.
➡️ Don’t move the pork around too much when you first add it to the pan.
➡️ Pork medallions cook quickly in strips so be careful not to overcook them.
Time saving
If you have more time to play with earlier in the day, chop up your veggies and mix the sauce and marinade together ahead of time. Then you can cook the rest up in about 10 minutes!
More easy stir fries…
Under 30 minutes
Beef Stir Fry {with Noodles and Sticky Sauce}
Under 30 minutes
Peanut Butter Noodles with Halloumi {Satay-Style Stir Fry}
Under 15 minutes
Sticky Beef Mince Stir Fry {15 Minute Meal}
Under 30 minutes
Easy Chicken Chow Mein {One Pot}
FAQs
It’s surprisingly easy to make a marinade, so please, please don’t skip this step because it really does taste better!
This stir fry noodles recipe uses cornflour to add a coating to the meat and bicarbonate of soda to tenderise the meat. The meat only needs to be in the marinade for a short period of time for it to make a difference, so it’s perfect for a quick midweek meal.
This recipe was actually taught to me in 2018 by The Dumpling Sisters, who teach simple tips and tricks for how to make Chinese home cooking really accessible.
You could either use a wok if you have one that’s big enough, or any kind of decent saute pan.
I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal.
Read my pan review here. I hope it helps!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Pork Stir Fry Noodles {with Sticky Sauce}
Ingredients
- 400 g Pork loin medallions, Cut into thin strips. This should be about 4 loins
- 250 g Medium dried egg noodles
- 2 tbsp Vegetable oil
- 3 Garlic cloves, Peeled and chopped
- 2 tbsp Fresh ginger, Chopped finely
- 150 g Mangetout
- 2 Red peppers, Deseeded and sliced
- 40 g Crushed peanuts, Optional
For the marinade:
- 2 tbsp Cornflour
- 1/2 tsp Bicarbonate of soda, That is HALF a teaspoon only!
- 2 tsp Soy sauce, Reduced sodium if you prefer
- 3 tbsp Water
For the sauce mix:
- 3 tbsp Oyster sauce
- 2 tbsp Soy sauce, Reduced sodium if you prefer
- 180 ml Water
Instructions
- Mix the pork strips with the marinade ingredients. Mix well and set aside.
- Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
- Combine the ingredients for the sauce mix, then set aside.
- Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
- Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.
- Add the mangetout and peppers. Stir to mix.
- Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
- Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.
Notes
- Make sure the oil in your pan is super hot before you start cooking
- Don’t move the pork around too much when you first add it to the pan
- Pork medallions cook quickly in strips so be careful not to overcook them
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used the baseline marinade but added five spice, ginger and garlic. It browned so nicely and the pork was so tender and flavorful. Very nice. Bookmarked.
Quick and tasty. The teen said it was even better than the Chinese restaurant, praise indeed!
Big hit tonight with family and super Easy
Really delicious 😋 and my boy who’s supper fussy and only eats sausages………. loves it too!
Cant wait to try this x
Thanks Sarah! This looks yummy. I sure will try it out with my children, i believe they will love it too. Thanks for sharing the recipe.