Pork Noodles

These Pork Noodles are a super easy stir fry that's made with egg noodles or ramen, ground pork, and a delicious homemade sauce.

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: American, Asian, Chinese

Servings: people

Calories: 484kcal

Author: Stephanie

Ingredients

Sauce

1 cup chicken broth
½ cup beef broth
2 tablespoons cornstarch
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

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

US Customary - Metric

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.
Begin 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