Asian Pork Noodles — 🍜🥦🥕An EASY comfort food stir fry that’s ready in 30 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!
Table of Contents
This ground pork stir-fry is easy, ready in 20 minutes, perfect for busy weeknights, and uses an array of vegetables that you can easily mix-and match. If you like hearty Asian comfort food, you’re going to love this recipe.
It makes a big batch so it’s great as a meal prep recipe and works great for work or school lunches the next day. Or freeze the leftovers for easy thaw-and-eat freezer meals to have on hand.
The flavor of the pork sausage permeates into the thin noodles and into the vegetables. Everything is coated in a mixture of sesame and olive oils, soy sauce, ginger, and chili garlic sauce.
There is tons of flavor and texture in every bite from the soft pork to the tender noodles to the crisp tender baby bok choy, bell peppers, and broccoli.
Ingredients in Pork Noodles
Let me start by saying this is a super flexible recipe. For my stir fry, which did double duty for me to clean out my produces drawers, I used:
- Olive oil
- Sesame oil
- Onion
- Baby bok choy
- Ground pork sausage
- Bell pepper
- Carrots
- Broccoli
- Noodles
- Soy sauce
- Chili garlic sauce
- Ginger
- Sesame seeds, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pork Noodles
This stir fried pork with noodles is a breeze to make! Here’s an overview of the cooking process:
- Cook the noodles according to package instructions, then rinse and set aside.
- Meanwhile, add the oils, bok choy, and onion to a skillet and saute.
- Then, add in the ground pork, bell pepper, and carrots and cook until the meat is done.
- Add the remaining ingredients and stir to coat everything in the stir-fry sauce.
Cooking Tip
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. For example, 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!
Recipe Variations to Try
There really are no boundaries and if you don’t have something on hand or don’t like it, skip it.
Other ingredients that you could try incorporating into the pork stir fried noodles if you have them or like them include:
- Use ground chicken or turkey rather than ground pork sausage
- Red or green cabbage
- Other colors of bell peppers
- Sugar snap peas or pea pods
- Shelled edamame
- Mushrooms
- Bamboo shoots
- Baby corn
- Green onions
- Basil or mint
The sky is the limit!
Recipe FAQs
I used thin wheat somen noodles to make this Asia pork and noodles recipe. I found them at my regular grocery store but that Amazon affiliate link will hook you up. They are the daintiest, skinniest, thinnest noodle. Far thinner than, say, angel hair pasta. Literally they cook in 90 to 120 seconds in boiling water, which I love as a huge time saver.
Other noodle options include:
1. Soba noodles are going to be thicker in width and not as delicate since they’re typically made from buckwheat. They’re heartier and more earthy tasting, thanks to the buckwheat.
2. Ramen noodles are going to be curlier and chewier than the somen noodles I used.
3. Pad thai noodles will be much thicker and chewier and are otherwise known as flat rice noodles.
4. Angel hair or thin spaghetti noodles are typically Italian in origin which is another option if that’s what you have on hand.
I used a pound of regular Jimmy Dean ground pork sausage. You can use spicy or hot pork sausage to add more heat. Or you can just do what I did – add 1 teaspoon of ground ginger add 3 heaping tablespoons chili garlic sauce and that will give it plenty of kick right there.
Yes, you can sub in ground chicken or ground turkey, but they’re much leaner and less flavorful than pork.
There’s definitely a kick to the pork stir fried noodles, but they’re not burn-your-mouth spicy. If you’re not a fan of spicy food, dial back the ginger and reduce or possibly eliminate the chili garlic sauce. In my personal opinion though, Asian-inspired recipes are so much better when there’s at least some heat.
Storage Instructions
In the fridge: Store airtight for up to 5 days.
In the freezer: Store airtight for up to 4 months, noting that the noodles will soften once thawed.
What to Serve With Asian Pork Noodles
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Asian Pork Noodle Stir Fry
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved it! Had no but k choy or soy sauce but used hot Italian sausage, mushrooms and fresh ginge. Yum!
Thanks for the 5 star review, Meg, and glad that this was a winner even without the exact ingredients that you had on hand.
Can I use regular bok choy? I can’t find baby bok choy at Walmart. I have my groceries delivered. I love your recipes-so please don’t be offended, but I got a big chuckle when I saw in your directions in step 2, that you said “boy choy”. Loved it.
Right next to regular bok choy it had toy choy on the Walmart site. Too many “oys” . LOL
Lol in all the years this post has been live, no one has caught that typo :) Fixing it now! Oy boy! haha!
But yes any kind of bok choy is fine. And if you can’t find it, not to worry. Just use something like some fresh spinach leaves, a couple big handfuls, or kale would work. Anything to add a bit of ‘interest’ and texture to the dish that you come across and enjoy!
great
I made this for dinner tonight with a couple of changes based on what I had in the house. It’s very good. I replaced the sausage with shrimp. Sausage can be too greasy for my stomach.
Forgot to add ginger and sesame seeds. Added green onions to garnish. Next time I will use the noodles in the recipe.
I made this for dinner tonight with a couple of changes based on what I had in the house. It’s very good. I replaced the sausage with shrimp. Sausage can be too greasy for my stomach.
Forgot to add ginger and sesame seeds. Added green onions to garnish. Next time I will use the noodles in the recipe.
Thanks for the 5 star review and glad you were able to make it with what you had on hand and I bet the shrimp was great!
great