Total Time
Prep 20 mins
Cook 20 mins

Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!

Ingredients Nutrition


  1. Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
  2. Cook noodles in boiling water for 2 minutes and drain.
  3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
  4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
  5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
  6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
  7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
  8. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.
Most Helpful

I enjoyed this dish, thank you! I didn't succeed at getting crispy noodles, however, which was dissapointing... If I make this again I think I would use less oil and more cornstarch, and add a little something spicy to it, but otherwise, I really enjoyed the flavors.

mandabacca March 26, 2012

Very good! I had to do a few adjustments due to lack of some ingredients. I used oyster sauce in lieu of black bean sauce. I had no celery, pea pods or green onions, so instead used fresh broccoli and regular onions. I had a pork shoulder that I just cut up into strips. I also just stir fried the noodles a bit so they were still a bit soft. Will definitely make this again. Much better than a Chinese take-away.

CulinaryQueen November 20, 2006

This receipe was very easy and flavorful. The only modifications I made were: not adding soy sauce to the noodles, using sliced pork instead of ground pork and no mushrooms (didn't have any on hand). I could only find garlic black bean sauce which may have had an effect on this dish being a tad too much on the garlic side. Next time I will reduce the amount of garlic cloves and see what happens. This is a great recipe and highly recommend.

janelyn070306 October 28, 2005