0 from 66 votes
Asian Pork Noodle Stir Fry
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!!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 517 kcal
Course:
Lunch
Cuisine:
Asian
Ingredients
- 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 ½ cups shredded carrots use store bought in a bag to save time
- 1 medium broccoli crown trimmed into bite-sized florets
- ¼ 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
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
- In order to make this a 20- to 30-minute meal from start to finish, you need to multitask and chop/slice things while other things are already cooking and going, i.e. when the onions are sautéing with the boy choy, slice the bell pepper and chop the broccoli, etc. It's a great way to practice your knife skills and get faster at chopping.
- Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Serving
1
Calories
517kcal
(26%)
Carbohydrates
43g
(14%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
54mg
(18%)
Sodium
1075mg
(45%)
Potassium
802mg
(23%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
7493IU
(150%)
Vitamin C
128mg
(142%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
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.