4.6 from 66 votes
Asian Pork Noodle Stir Fry
Asian Pork Noodle Stir Fry features thin wheat noodles tossed with ground pork, baby bok choy, bell pepper, carrots, broccoli, and a savory sauce of soy, ginger, sesame, and chili-garlic. The stir-fry is cooked in two stages: noodles are boiled briefly, then vegetables and pork are sautéed before combining all ingredients and simmering briefly to marry flavors and finish cooking. The dish balances tender vegetables, savory meat, and flavorful noodles in a flexible one-pan preparation.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
Calories:
517 kcal
Course:
Lunch
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 517
% 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.