Asian Stir-Fry Pork and Noodles

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Total Time
33mins
Prep 25 mins
Cook 8 mins

Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.

Ingredients Nutrition

Directions

  1. Cook the pasta in boiling water until just tender then drain and place in a bowl.
  2. Place the strips of pork into a bowl.
  3. In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
  4. Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
  5. Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
  6. Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
  7. Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
Most Helpful

5 5

Lovely balanced taste - I loved the fact that the sauce nicely coated the noodles without the need of cornstarch. Since I had no spinach, I added a bag of frozen shelled edamame. Excellent!

5 5

Took a couple liberties with the recipe . . . unable to find fresh spinach in this little Mexican village so had to do without. Also, I used left over pork loin roast so skipped the marinade; used all the sauce on the stir fry and it was the perfect amount! I did use the rice noodles. Other than that followed your directions and it was wonderful! We really loved the sauce!