This pork noodles recipe fills the kitchen with a warm garlic soy aroma, and the noodles glide against fork tender pork in a glossy, savory sauce that feels both comforting and restaurant quality.
It is perfect for a quick weeknight dinner when you want something flavorful without spending hours in the kitchen, or as a simple weekend meal that still feels special.
SaveI first tested this for a casual weeknight dinner and my family asked me to make it again the very next week, so I know it is reliable, crowd pleasing, and easy to keep on rotation.
Pork Noodles Recipe
Ingredients
Noodles and Pork
Aromatics and Sauce
Instructions
- Prep the pork and noodles
Pat the pork dry, then toss with 1 tablespoon soy sauce, cornstarch, and sesame oil until coated. Bring a large pot of salted water to a boil for the noodles.
- Cook the noodles
Add the noodles to the boiling water and cook until just al dente according to package instructions, usually 4 to 6 minutes.
- Drain and rinse the noodles
Drain the noodles, rinse under cold water to stop cooking, toss with 1 teaspoon vegetable oil to prevent sticking, and set aside.
- Sear the pork
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add the pork in a single layer and sear until browned on the edges, about 3 to 4 minutes. Remove pork to a bowl.
- Sauté aromatics
Add the remaining tablespoon of oil to the pan, then stir in the minced garlic, grated ginger, and shredded cabbage. Cook until fragrant and the cabbage begins to soften, about 2 minutes.
- Add carrot and sauce
Stir in the julienned carrot, sliced green onions, remaining soy sauce, oyster sauce, sugar, and black pepper. Cook for 1 to 2 minutes until the carrot turns bright.
- Combine everything
Return the seared pork to the pan with the noodles, then toss gently to coat everything evenly in the glossy sauce.
- Taste and finish
Taste and add a splash more soy sauce or a pinch of sugar if you prefer a deeper savory or slight sweet note.
- Serve hot
Divide the pork noodles among bowls, top with toasted sesame seeds and extra sliced green onion if using.
Substitutions and variations
- Use boneless chicken thigh or beef strips if you prefer a different protein.
- Swap rice vinegar for a touch of brightness if you like a slightly tangy sauce.
- Use gluten free tamari and cornstarch if you need a gluten free version.
- Add sliced bell pepper or snap peas for extra color and crunch.
Chloe's tips
- For extra tender pork, marinate the pork with 1 tablespoon soy sauce and cornstarch for 10 minutes before cooking.
- If the sauce thickens too much, add a splash of water or broth while tossing to loosen it.
- Quick prep ahead: chop vegetables and slice pork the night before to speed up weeknight cooking.
How to store it
- Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat or in the microwave, adding a tablespoon of water to refresh the sauce.
Serving suggestions
Serve these pork noodles in shallow bowls for an easy family dinner or a simple lunch the next few days.
- Place a portion of noodles in a shallow bowl
- Top with generous pork and vegetables
- Finish with toasted sesame seeds and sliced green onion
- Pair with steamed rice or an Asian slaw for extra texture
Frequently asked questions
Can I use rice noodles instead of dried noodles?
Yes, use soaked rice noodles following package instructions; they will soak up the savory sauce beautifully.
What is the best cut of pork for this dish?
Pork shoulder or tenderloin works best because they stay juicy and slice tender after quick cooking.
How do I keep the noodles from sticking together?
Rinse them with cold water after boiling and toss with a little oil before storing or mixing with the sauce.
Let's get cooking!
I hope you enjoy making and sharing this pork noodles recipe as much as my family did; it is quick, flavorful, and perfect for busy weeknights when you want something satisfying and restaurant worthy at home.
