Stir-Fried Pork Noodles with Vegetables
These Stir-Fried Pork Noodles marry tender marinated pork with crisp Napa cabbage, earthy shiitake mushrooms, and fresh green onions—all tossed with chewy wheat noodles in a savory-sweet sauce. Ready in under 30 minutes, it’s a satisfying, colorful one-pan meal!
Ingredients
For the Noodles & Stir-Fry
- 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
For the Pork Marinade
- 2 tsp regular soy sauce
- 2 tsp cornstarch
- 1 Tbsp vegetable oil
- 1 tsp Shaoxing wine or dry sherry
- ⅛ tsp white pepper
For the Noodle Sauce
- 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
Instructions
- Thinly slice pork and marinate with soy sauce, cornstarch, oil, wine, and white pepper.
- Let sit for 20 minutes.
- Combine all noodle sauce ingredients in a bowl and set aside.
- Blanch noodles for 2 minutes until al dente, rinse under cold water, and drain well.
- In a large pan, heat oil and stir-fry garlic and marinated pork until 75% cooked.
- Add cabbage, green onions, and mushrooms; stir-fry until wilted.
- See full steps with tips & photos → https://mischacrossing.com/stir-fried-pork-noodles-with-vegetables/
Notes
- Noodle Options: Fresh wheat or udon noodles work best; dried spaghetti can be substituted—just adjust blanch time.
- Veggie Variations: Swap in bok choy, bell pepper strips, or snap peas for extra color and crunch.
- Make-Ahead: Marinate the pork up to 1 hour ahead; prep veggies and sauce in advance for a quick cook.