Asian Pork Noodle Stir Fry
User Reviews
4.6
Asian Pork Noodle Stir Fry
Description
This stir-fry brings together somen noodles, which are thin wheat noodles cooked quickly and drained, with a sautéed mixture of ground pork and vegetables. The vegetables include baby bok choy, bell pepper, shredded carrots, broccoli florets, and diced onion, all cooked to tender-crisp. The pork is crumbled and browned alongside the vegetables to provide a savory foundation.
The dish uses olive and toasted sesame oils to build flavor, with soy sauce providing saltiness, chili garlic sauce for heat, and ground ginger for aromatic warmth. The combination simmers briefly after adding the cooked noodles, allowing the flavors to meld and the broccoli to reach a desired crisp-tender texture. Optional garnishing with sesame seeds adds visual appeal and subtle nuttiness.
This stir-fry suits a fast weeknight dinner or lunch, offering a full meal in one skillet with protein, vegetables, and noodles. It can be adjusted for spice preferences by varying the chili garlic sauce amount. Multitasking preparation by chopping vegetables while other ingredients cook speeds cooking time.
Leftover stir-fry stores well in the refrigerator up to five days and freezes for extended storage up to four months. Reheating is straightforward, making it practical for meal prep. Fresh chopping and quick cooking preserve vegetable texture, and rinsing noodles after boiling prevents clumping.
Ingredients
- 8 ounces somen noodles thin, wheat
- 2 tablespoons olive oil or as needed
- 2 tablespoons sesame oil toasted
- 1 onion diced small, medium sweet Vidalia or yellow
- 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 bell pepper sliced into thin strips (I used yellow but another color may be substituted, large
- 1 ½ cups carrot use store bought in a bag to save time, shredded
- 1 broccoli trimmed into bite-sized florets, medium crown
- ¼ cup soy sauce or as desired, reduced sodium
- 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 optional and to taste (likely not necessary
- black pepper optional and to taste (likely not necessary
- sesame seeds optional for garnishing
Instructions
- 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, bok 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.
Notes
- Chop all vegetables while onions and bok choy sauté to streamline preparation and reduce total cooking time.
- The recipe is well suited for multitasking to complete in 20 to 30 minutes from start to finish.
- Leftovers can be kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months, allowing for easy meal planning.
- Adjust chili garlic sauce and ginger quantities according to personal spice tolerance, starting with smaller amounts if sensitive.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 517kcal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 1075mg | 45% |
| Potassium | 802mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7493IU | 150% |
| Vitamin C | 128mg | 142% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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