Best 9 Asian Stir Fry Pork And Noodles Recipes

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Asian stir fry pork and noodles encompass a diverse range of culinary traditions, offering a delectable blend of flavors and textures. Whether you prefer the bold heat of Sichuan cuisine, the subtle nuances of Japanese teriyaki, or the aromatic complexity of Thai curries, the possibilities are endless. With its tantalizing combination of savory pork, tender noodles, and an array of fresh vegetables, Asian stir fry is a culinary journey that promises to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ASIAN PORK NOODLE STIR FRY



Asian Pork Noodle Stir Fry image

An EASY comfort food stir fry that's ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 14

8 ounces thin wheat somen noodles
2 tablespoons olive oil, or as needed
2 tablespoons toasted sesame oil
1 medium sweet Vidalia or yellow onion, diced small
1 baby bok choy, trimmed and sliced in 1 1/2-inch wide sections
1 pound ground pork sausage (I used regular, spicy may be substituted)
1 large bell pepper, sliced into thin strips (I used yellow but another color may be substituted)
1 1/2 cups shredded carrots (use store bought in a bag to save time)
1 medium broccoli crown, trimmed into bite-sized florets
1/4 cup reduced sodium soy sauce, or as desired
1 to 4 tablespoons chili garlic sauce, or as desired (start with 1/2 tablespoon if you're sensitive to heat)
1 to 3 teaspoons ground ginger, or as desired (start with 1 teaspoon if you're sensitive to heat)
salt and pepper, optional and to taste (likely not necessary)
sesame seeds, optional for garnishing

Steps:

  • To a medium pot, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you're waiting for the water to boil and the noodles to cook, move on to the next steps.
  • To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
  • Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
  • Add the broccoli and stir to combine.
  • Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces.
  • Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
  • Optionally garnish with sesame seeds and serve immediately.

Nutrition Facts : Calories 563 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 33 grams fat, Fiber 8 grams fiber, Protein 25 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1278 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

PORK AND NOODLE STIR-FRY



Pork and Noodle Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 8-ounce package dry thin Chinese noodles
1 tablespoon chili sesame oil, plus more for serving
4 teaspoons vegetable oil
1 pound ground pork
4 scallions, thinly sliced (white and green parts separated)
2 tablespoons grated fresh ginger
1/4 cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
2 1/2 cups matchstick or shredded carrots (from a 10-ounce bag)
6 ounces snow peas, trimmed and halved on an angle

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
  • Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
  • Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
  • Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.

Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams

ASIAN-STYLE PORK AND VEGETABLE NOODLES



Asian-Style Pork and Vegetable Noodles image

Look for many of these ingredients on the Asian food aisle of your supermarket.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 rounded tablespoon sweet-hot mustard
1/4 cup tamari, dark, sweet soy sauce, eyeball the amount
1/2 cup vegetable or chicken stock, or about half of one 14 ounce container
2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle
2 boneless center-cut pork loin chop, 8 ounces each
2 tablespoons vegetable oil, 2 turns of the pan
1/2 to 1 teaspoon crushed red pepper flakes
Salt and black pepper
1 carrot, cut into matchsticks
1 package (16 ounces) fresh linguini
12 to 16 shiitake mushrooms, thinly sliced
3 inches fresh ginger root, finely chopped or grated
1 red bell pepper, seeded and sliced
5 scallions, thinly sliced on an angle
2 cups fresh bean spouts, 4 handfuls
3 tablespoons toasted sesame seeds or black sesame seeds, for garnish

Steps:

  • Put a large pot of water on to boil for pasta.
  • Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
  • Slice the pork chop very thinly against the grain.
  • When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

ASIAN PORK STIR-FRY



Asian Pork Stir-Fry image

Working two jobs leaves little time for cooking. This Asian pork recipe can be made with almost anything you have in the house, including different vegetables and meats. -Deborah Sheahen, Hickory, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons cornstarch
1/2 cup water
1/2 cup reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 pound pork tenderloin, cut into 1/2-inch pieces
2 tablespoons sesame or canola oil, divided
1-1/2 cups sliced fresh mushrooms
1 cup bean sprouts
1 cup sliced bok choy
1 cup fresh snow peas
1 small sweet red pepper, cut into 3/4-inch pieces
2 tablespoons reduced-sodium soy sauce
2 cups hot cooked brown rice

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.

Nutrition Facts : Calories 386 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 565mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

CHINESE PORK 'N' NOODLES



Chinese Pork 'n' Noodles image

I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), halved and thinly sliced
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

ASIAN STIR-FRY PORK AND NOODLES



Asian Stir-Fry Pork and Noodles image

Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.

Provided by Kittencalrecipezazz

Categories     Pork

Time 33m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces uncooked vermicelli (or use thin spaghetti)
1 lb boneless center cut pork chop, cut into thin strips
1/3 cup hoisin sauce
2 tablespoons fresh minced garlic
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar (do not use rice wine vinegar)
1 1/2 teaspoons sesame oil
1 teaspoon fresh minced ginger
1 (10 ounce) package fresh spinach leaves
1 (8 ounce) can water chestnuts, rinced and drained
1 carrot, peeled and cut into matchsticks (about 2 cups)
3 -4 green onions, chopped

Steps:

  • Cook the pasta in boiling water until just tender then drain and place in a bowl.
  • Place the strips of pork into a bowl.
  • In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
  • Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
  • Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
  • Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
  • Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

Nutrition Facts : Calories 589.7, Fat 14.1, SaturatedFat 4.2, Cholesterol 83.4, Sodium 874.5, Carbohydrate 72.9, Fiber 6.6, Sugar 11.6, Protein 42.4

STICKY SOY & HONEY PORK WITH ASIAN NOODLES



Sticky soy & honey pork with Asian noodles image

Serve lean pork tenderoin in a sweet Chinese five-spice stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers

Provided by Lucy Netherton

Categories     Main course

Time 35m

Number Of Ingredients 10

2 tbsp low-salt soy sauce
2 tbsp reduced salt and sugar ketchup
2 tbsp clear honey
1 tsp Chinese five-spice powder
500g piece pork tenderloin , visible fat trimmed
140g medium egg noodle
2 tsp sesame oil
175g pack baby sweetcorn & sugar snap peas, halved lengthways
320g pack mixed pepper stir-fry vegetable
small bunch spring onion , sliced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
  • Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
  • Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

Nutrition Facts : Calories 384 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium

PORK NOODLE STIR-FRY



Pork noodle stir-fry image

Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

3 tbsp sesame oil
350g lean pork mince
350g egg noodles
thumb-sized piece ginger, peeled and chopped, or 1½ tbsp ginger purée
3 garlic cloves, crushed, or 1 tbsp garlic purée
320g stir-fry veg (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)
4 tbsp low-salt soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce

Steps:

  • Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
  • Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

Nutrition Facts : Calories 599 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium

ASIAN PORK, MUSHROOM AND NOODLE STIR-FRY



Asian Pork, Mushroom and Noodle Stir-Fry image

I've used ramen noodles in this dish, but we prefer the thicker, chewier Japanese noodles. Recipe is from Food & Wine.

Provided by Pinay0618

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces japanese curly noodles or 8 ounces instant ramen noodles
3/4 cup chicken stock or 3/4 cup low-sodium broth
3 tablespoons soy sauce
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
2 teaspoons sesame oil
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons cornstarch
1 tablespoon water
3 tablespoons vegetable oil
3 large garlic cloves, thinly sliced
2 large eggs, beaten
1 lb pork tenderloin, cut into 1/2-inch dice
kosher salt & freshly ground black pepper
10 ounces shiitake mushrooms, stemmed and thinly sliced
2 heads baby bok choy, sliced crosswise 1/4 inch thick

Steps:

  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
  • In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
  • In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.

Nutrition Facts : Calories 560, Fat 22.3, SaturatedFat 4.6, Cholesterol 216, Sodium 945.1, Carbohydrate 50.3, Fiber 4, Sugar 4.1, Protein 39.3

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your stir-fry. Look for lean pork, fresh vegetables, and a good quality stir-fry sauce.
  • Cut your ingredients into uniform pieces: This will help them cook evenly. Cut your pork into thin strips, your vegetables into bite-sized pieces, and your noodles according to the package directions.
  • Marinate your pork: Marinating the pork in a flavorful sauce or marinade will help to tenderize it and add flavor. You can use a simple marinade made with soy sauce, garlic, and ginger, or you can get more creative with your ingredients.
  • Cook your pork over high heat: This will help to sear the meat and prevent it from becoming tough. Make sure your wok or skillet is nice and hot before adding the pork, and stir-fry the meat until it is just cooked through.
  • Add your vegetables and noodles last: This will prevent them from overcooking. Add the vegetables to the wok or skillet a few minutes after the pork, and the noodles a minute or two after that. Stir-fry everything together until the vegetables are tender and the noodles are heated through.
  • Serve your stir-fry immediately: Stir-fry is best served hot and fresh. Garnish it with your favorite toppings, such as green onions, cilantro, or sesame seeds, and enjoy!

Conclusion:

Pork and noodle stir-fry is a delicious and easy-to-make meal that is perfect for a quick weeknight dinner. With a few simple tips, you can create a stir-fry that is packed with flavor and nutrition. So next time you're looking for a quick and easy meal, give pork and noodle stir-fry a try. You won't be disappointed!

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