Stir Fried Pork and Noodles

Stir Fried Pork and Noodles 4.82/5 (11 votes)

"Oh man. Mom, this is really good." Might not sound like much but from a teenage boy this is a raving review! In my opinion it's a little better than just 'good'. The pork is outstanding, crispy on the outside and perfectly tender. Tossed with veggies in a simple sauce, then served over noodles. This meals beats the heck out of take-out!

Stir Fried Pork and Noodles



  • 12 ounces Ramen Noodles
  • 1 pound pork tenderloin
  • kosher salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2-3 tablespoons olive oil
  • 1/3 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon chile garlic sauce
  • 1 cup matchstick carrots
  • 1 red bell pepper, cut into thin strips
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon ginger, peeled and finely minced
  • 2 green onion, sliced green and white parts


  1. Cook noodles according to package directions, drain, and toss in just a bit of olive oil to prevent them from sticking. Cover and reserve.
  2. Carefully remove the excess fat and 'silver skin' from the tenderloin.
  3. Cut into bitesized pieces, then season with salt and pepper.
  4. Pour corn starch into a large bowl. Toss the pork with corn starch making sure they are completely coated.
  5. Heat olive oil in a large skillet over medium high heat until it begins to shimmer.
  6. Add pork, being careful not to crowd (you may need to cook in batches). Cook for about 3 minutes, flip and cook another 2-3 minutes. You're looking for nicely browned pieces that are almost cooked through.
  7. While the pork cooks, combine the soy sauce, honey, mirin, sesame oil, and chile garlic sauce in small dish. Set aside.
  8. When the pork is cooked, transfer to a plate and reserve.
  9. Add a bit more oil to the pan and add the carrots, bell pepper, garlic, ginger, and all but 2 tablespoons of the green parts of the green onions.
  10. Cook for about 4-5 minutes or until the veggies are crisp tender.
  11. Pour the sauce into the pan, stir and let simmer a minute, then return the pork to the pan.
  12. Toss and serve over noodles.

Nutritional Information

Per Serving: Calories 539 Fat 16 Sat Fat 3 Sodium 960 Carbs 63 Sugars 18 Fiber 3 Protein 36.


KID NOTE: I served the youngest (and pickiest) portions of ‘non-sauced’ pork and veggies and a side of noodles.

VEGETARIAN TIP: Substitute firm tofu for the pork.

GLUTEN MODIFICATIONS: Use rice noodles and tamari instead of soy sauce.


  1. Virginia says:

    Wow! This earned the highest rating an edible item can earn at our house! A huge cut above “ridiculous,” which is not easy to earn. It was Ree-DONK-ulous! Not unlike that Cajun Scallops Alfredo, which made our eyes roll back in our heads.

    Miss Stacey, I can’t believe my husband and I are making food this good in our own home. If the Baptist lady next store knew we were enjoying ourselves this much at home, she would NOT believe we were Free Methodist ministers! Oh what the heck, she doesn’t believe we belong to God anyway, fill my plate again…

    I get a little nervous if the internet is slow. Gotta get to those Archives! I’m a life-time member of No More To Go. In fact, I’m the one in the plain brown sedan across the street, taking pictures of your house…

    Thanks so much!
    The Cheerio Chef

  2. rafew says:

    This was great. It was one of the best. I have some notes for next time I make this recipe….including a little more garlic chili sauce and a very quick simmer at the end as I may have reduce the wonderful sauce and I wanted more! I also won’t worry too much about not having or finding Chinese egg noodles at the grocery and use angel hair pasta or thin spaghetti. Thanks for a great meal.

  3. Sarah says:

    This was very good. Was more savory than sweet. I went to the Asian market to get noodles, and I agree with another reviewer that it wasn’t critical.

  4. jboone says:

    This was fantastic! We will be making this again! Next time we will double the veggies.

  5. suzif says:

    Everyone loved it! Picked up the egg noodles at World Market and pan fried them in a little butter after cooking them. Plating the pork on top, the crispy noodles and the savory sauce was great. Thanks. It’s favorited.

  6. jhillenmeyer1 says:

    This was great! Everyone loved it, even all the kids. I used thin spaghetti (Barilla protein plus for some extra protein). However, it took me way longer than 25 minutes to good and I consider myself a decent cook. Closer to 40 minutes, maybe it was the cooking the pork in batches that took so long. I’d definitely make again, just allow more time to get dinner on the table!

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