Name: Stir-Fried Pork Noodles with Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb fresh wheat noodles or sub with udon noodles; ½ lb pork loin or pork belly, thinly sliced; 3 cups Napa cabbage chopped; ½ cup shiitake mushrooms sliced; 1 cup green onions cut into 1-inch pieces; 3 cloves garlic minced; 2 Tbsp vegetable oil; 2 tsp regular soy sauce; 2 tsp cornstarch; 1 Tbsp vegetable oil; 1 tsp Shaoxing wine or dry sherry; ⅛ tsp white pepper; 2 Tbsp dark soy sauce; 1 Tbsp regular soy sauce; 1 Tbsp oyster sauce; 1 Tbsp Chinese black vinegar or rice vinegar; ½ Tbsp Shaoxing wine or dry sherry; 1 tsp granulated sugar; 1 tsp sesame oil optional; ½ Tbsp cornstarch; ½ cup unsalted chicken stock

There’s something so comforting about a hot bowl of saucy noodles tossed with tender pork and crisp veggies.

This stir-fried pork noodles with vegetables recipe is one of my go-to meals when I’m craving something bold, balanced, and satisfying.

It’s packed with flavor, loaded with texture, and comes together in under 30 minutes—perfect for busy nights!

Why You’ll Love This Recipe

Savory, umami-packed sauce with a touch of sweetness and tang

Tender pork strips that soak up all the flavor from the marinade

Crisp veggies and chewy noodles for the perfect stir-fry balance

Fast and easy—ready in less than 30 minutes

Restaurant-quality at home, no wok needed!

Ingredient Highlights

Fresh wheat noodles – Use fresh lo mein or swap with udon for a chewy texture.

Pork loin – Lean and tender, it cooks quickly and absorbs marinades beautifully.

Napa cabbage & shiitake mushrooms – These bring both texture and savory depth.

Green onions & garlic – Classic aromatics for that irresistible stir-fry flavor.

Dark soy sauce, oyster sauce, and black vinegar – This trio brings richness, umami, and a touch of tang.

Shaoxing wine – Adds depth and authenticity to both the pork and the sauce.

Pro Tips Before You Start

Slice the pork thinly against the grain for maximum tenderness.

Marinate the pork for at least 20 minutes—this step is key for flavor.

Don’t overcook the noodles—just blanch until al dente.

Rinse noodles with cold water to prevent sticking and stop cooking.

Cook the pork in a single layer for better browning and texture.

How to Make Stir-Fried Pork Noodles with Vegetables

Step 1: Slice and marinate the pork
Thinly slice pork loin into 1 cm wide strips and transfer to a bowl.

Add soy sauce, cornstarch, oil, Shaoxing wine, and white pepper.

Mix well and let it marinate at room temperature for 20 minutes.

Step 2: Mix the noodle sauce
In a small bowl, whisk together dark soy sauce, regular soy sauce, oyster sauce, vinegar, Shaoxing wine, sugar, sesame oil (if using), cornstarch, and chicken stock. Set aside.

Step 3: Blanch the noodles
Bring a pot of water to a boil and blanch the fresh noodles for 2 minutes until just al dente.

Immediately drain and rinse under cold running water to stop the cooking and remove excess starch.

Shake off excess water and set aside.

Step 4: Stir-fry the pork
Heat vegetable oil in a large skillet or wok over medium-high heat.

Once hot, add minced garlic and the marinated pork.

Stir-fry until the pork is mostly cooked (about 75%), around 2–3 minutes.

Step 5: Add the vegetables
Add chopped Napa cabbage, sliced shiitake mushrooms, and green onions to the pan.

Stir-fry until just wilted, about 2–3 minutes.

Step 6: Toss everything together
Add the cooked noodles and pour the sauce over top.

Toss well to coat everything evenly.

Stir-fry for another 2–3 minutes until the sauce thickens and clings to the noodles.

Step 7: Serve hot
Plate immediately and enjoy while hot!

You can top with more green onions or a drizzle of sesame oil if desired.

What to Serve It With

A side of steamed edamame or pickled cucumbers

Chili oil or sambal oelek for extra heat

A cup of miso soup or hot and sour soup

Fried egg rolls or crispy dumplings for a full takeout-style meal

Variations & Substitutions

Use pork belly for a richer, fattier flavor

Swap protein with chicken, tofu, or shrimp

Add more vegetables like carrots, baby bok choy, or bell peppers

Make it spicy by adding chili garlic sauce or crushed red pepper

Use dry noodles (just cook longer) if you can’t find fresh ones

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: Stir-fry in a pan over medium heat or microwave with a splash of water.

Freezing not recommended: Fresh noodles and veggies lose their texture when frozen.

FAQs

Can I use dried noodles instead of fresh?
Yes! Just cook them according to package instructions until al dente and rinse well.

What if I don’t have Shaoxing wine?
You can substitute with dry sherry or omit it if needed, though it adds great depth.

Is Chinese black vinegar essential?
It gives a signature tang, but you can sub with rice vinegar if needed.

Can I make it vegetarian?
Absolutely! Omit the pork and use tofu or extra mushrooms instead.

Why rinse the noodles with cold water?
It stops the cooking process and helps keep them from sticking together.

Can I double the sauce for extra flavor?
Yes, especially if you like your noodles extra saucy—just adjust seasoning to taste.

What kind of mushrooms can I use?
Shiitake add a bold, savory flavor, but cremini or oyster mushrooms work too.

Final Thoughts

This stir-fried pork noodles with vegetables dish is everything I love in a quick dinner—rich, satisfying, and full of bold, balanced flavor.

It’s a great way to enjoy takeout flavors with homemade freshness.

Once you try it, you’ll want it on repeat!