These Pork Noodles are a super easy stir fry that’s made with egg noodles or ramen, ground pork, and a delicious homemade sauce. It’s easy to make during a busy week but also packed with restaurant-quality flavor.

Pork Noodles with carrots and cabbage tossed in a homemade peanut sauce.

Pork Noodles

These amazing Pork Noodles have soared to the top of my favorites list! The homemade sauce has the best flavor profile and is easy to throw together with ground pork, savory egg noodles (that take just 4 minutes to cook), along with bok choy and carrots. It’s simple, but also packed with flavor. Nothing beats an easy stir-fry recipe during a busy week, I have a feeling this might land on your favorites list too!

Be sure to check out my PRO tips below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Sauté the bok choy and carrots in chili oil and set aside. Cook the ground pork and set aside.

A skillet with sauteed Bok Choy and carrots next to a skillet with cooked ground pork.

Deglaze with white wine and reduce by half. Add butter and garlic, followed by the sauce mixture. Bring to a gentle boil, then reduce to a simmer. Add the pork and veggies back along with sesame seeds and green onions. 

A skillet with stir fry sauce being made next to a skillet with cooked vegetables and pork being added.

Add cooked egg noodles and stir to combine. Top with roughly chopped peanuts, more sesame seeds, and green onions, and serve!

Adding cooked egg noodles to a stir fry sauce and combining to make Pork Stir Fry.

Pro Tips

  • Egg Noodles: I use Blue Dragon Cantonese Egg Noodles for this recipe, but feel free to use any variety of noodles- including ramen noodles or even spaghetti! 
  • Chili Oil– I sauté the bok choy/carrots in some oil from a jar of Chili Crisp, it’s super flavorful. Regular Chili Oil is a great choice as well.
  • Veggies: The bok choy reduces a lot in size while it’s cooked, so feel free to use as much as you’d like, and I don’t mind doubling up on the carrots either! Delicious additions include snap peas, regular peas, bell peppers, onions, mushrooms, baby corn, broccoli, spinach, and more. 
  • Ground Chicken or turkey can be used for a leaner choice, but the pork adds a lot of great flavor. Ground beef is another option if needed. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Shaoxing wine is another amazing choice if you happen to have it. Chicken broth can be used if you don’t cook with wine. 
  • Sriracha Sauce: The sriracha in this recipe adds the slightest kick, but it’s mostly used to enhance the other flavors. I use Frank’s Sriracha Sauce.
  • 1-2 scrambled eggs make a great addition to this as well for even more protein! I scramble them up and mix them in at the end.

Storage

  • Store in an airtight container and refrigerate for up to 3 days. Leftovers don’t freeze super well, but certain noodles like spaghetti will hold up better than egg noodles.

 

Pork Noodles in a white bowl with green onions on top and Chinese noodles on the side.

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Pork Noodles in a skillet with ground pork, vegetables, and homemade stir fry sauce.

Pork Noodles

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6 people
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These Pork Noodles are a super easy stir fry that's made with egg noodles or ramen, ground pork, and a delicious homemade sauce.

Ingredients

US Customary - Metric

Sauce

  • 1 cup chicken broth
  • ½ cup beef broth
  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 1 ½ tablespoons freshly grated ginger, or 1.5 tsp ground ginger
  • 2 teaspoons sriracha
  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons toasted sesame oil
  • 2 tablespoons cornstarch

Pork/Noodles

  • 2-3 teaspoons chili oil, see notes
  • 4 cups bok choy, roughly chopped
  • 1/3 cup carrots, julienned
  • 1 lb. ground pork
  • Salt/white pepper
  • ¼ cup dry white wine, see notes
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 6 oz. egg noodles, see notes
  • 1 tablespoon smooth peanut butter
  • 4 green onions, sliced. Plus more to garnish.
  • 2 teaspoons toasted sesame seeds, plus more to garnish
  • 3 tablespoons peanuts, roughly chopped

Instructions

  • Combine the chicken broth, beef broth, and cornstarch in medium measuring cup with a spout until well-combined. (Use cold or room temperature broth so the cornstarch dissolves smoothly.) Add remaining sauce ingredients and stir to combine. Set aside and measure remaining ingredients before beginning.
  • Being boiling a pot of water for the noodles while you proceed with the following steps.
  • Heat the chili oil in a large skillet over medium-high heat. Add the bok choy and carrots and stir continuously until softened and reduced in size, about 4 minutes. Remove and set aside.
  • Season the ground pork with salt and white pepper. Add it to the same skillet over medium-high heat. Cook and crumble until cooked through, 7 to 10 minutes. Set aside and drain any grease.
  • Add the wine to the skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Cook until reduced by half, 2 to 3 minutes. Add the butter and the garlic and cook for 2 minutes, stirring continuously.
  • Cook the noodles according to package instructions, drain once cooked.
  • Add the sauce to the skillet along with the peanut butter. Bring to a gentle boil until thickened, then reduce heat to low. Add the pork, boy choy, carrots, sesame seeds, and green onions and stir to combine.
  • Add the cooked noodles and use kitchen tongs to toss and coat.
  • Garnish with chopped peanuts, green onions, and sesame seeds and serve!

Notes

Pro Tips:
  • Egg Noodles: I use Blue Dragon Cantonese Egg Noodles for this recipe, but feel free to use any variety of noodles- including ramen noodles or even spaghetti! 
  • Chili Oil- I sauté the bok choy/carrots in some oil from a jar of Chili Crisp, it's super flavorful. Regular Chili Oil is a great choice as well.
  • Veggies: The bok choy reduces a lot in size while it's cooked, so feel free to use as much as you'd like, and I don't mind doubling up on the carrots either! Delicious additions include snap peas, regular peas, bell peppers, onions, mushrooms, baby corn, broccoli, spinach, and more. 
  • Ground Chicken or turkey can be used for a leaner choice, but the pork adds a lot of great flavor. Ground beef is another option if needed. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Shaoxing wine is another amazing choice if you happen to have it. Chicken broth can be used if you don’t cook with wine. 
  • Sriracha Sauce: The sriracha in this recipe adds the slightest kick, but it’s mostly used to enhance the other flavors. I use Frank’s Sriracha Sauce.
  • 1-2 scrambled eggs make a great addition to this as well for even more protein! I scramble them up and mix them in at the end.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days. Leftovers don't freeze super well, but certain noodles like spaghetti will hold up better than egg noodles.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 484kcal, Carbohydrates: 37g, Protein: 22g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 927mg, Potassium: 576mg, Fiber: 3g, Sugar: 11g, Vitamin A: 3495IU, Vitamin C: 25mg, Calcium: 102mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Asian, Chinese
Author: Stephanie

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