Pork noodle stir fry with zingy Szechuan pepper, and lots of fiery ginger and spinach is the perfect quick and nutritious recipe for dinner.
When I say quick, this full-on "party in your mouth" recipe will go from your fridge to your dinner table in around 25 minutes!
Quick and Easy Zingy Pork Stir Fry
To say that this super quick recipe is loaded with flavour is an understatement. Your taste buds will be dancing long after you have washed up after dinner.
The combination of lots of fiery ginger, like this chicken with ginger and spring onion recipe and the fizz of Szechuan pepper makes sure that this 25-minute wonder is as memorable as it is fast!
This recipe is light and is just as good as a summer fakeaway as it is for a winter warmer.
The spinach and whole wheat noodles provide a really earthy flavour base for the recipe.
This earthiness is punched through with ginger as a high note and Szechuan pepper, offering a glorious tongue-numbing fizz.
In that sense, this recipe is similar to my Szechuan prawns and Szechaun Chicken recipes.
Frequently Asked Questions
Do I have to use pork tenderloin or fillet?
No, you could use some lean pork loin if you wish, although it will not be quite as tender.
Can I substitute Szechuan pepper for another pepper?
No, mainly because Szechuan pepper is not really a pepper at all. It is from a flowering shrub called "prickly ash", and it has a unique and irreplaceable flaovur.
Don't worry about having lots left over because I use it a lot! It appears in dishes as diverse as my Szechuan beef stir fry and crispy Chinese roast pork belly to my salt and pepper chicken and takeaway-style orange chicken.
Do I have to use whole wheat noodles?
No, not at all, you can use any noodles you like in this recipe. Just cook them according to the instructions, then refresh them in cold water before getting started.
My stir fry recipes are often soggy and limp. What am I doing wrong?
Generally speaking, the problem is usually heat, or to be more accurate, a lack of heat!
You need your wok to be really, really hot, and you need to cook very quickly
As a result, you should do ALL of your preparation before you get started; you really do not have time to go and find your soy sauce!
Serving Suggestions
I would generally serve this ginger and Szechuan pepper pork stir fry as a light, standalone meal. However, if I wanted to bulk it out, I would typically serve it with some finger food as a "starter".
The obvious options would kick off with prawn crackers, sesame prawn toast or even some crispy spring rolls.
Soup is another wonderful option Chinese hot and sour soup and Chinese chicken and sweetcorn soup are both perfect.
Finally, if you have planned far enough ahead, Chinese takeaway style spare ribs are always a favourite!
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section of the recipe.
- Hob/stovetop.
- Wok, I use a large carbon steel wok.
- Mixing bowls.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, measuring cups and spoons.
- Pestle and mortar.
- Sieve or colander.
- Stirring and serving spoons.
Szechuan Pork Tenderloin Noodle Stir Fry Recipe
Ingredients
- 250 g Pork Tenderloin 9oz (aka pork fillet)
- 75 g Baby Spinach 2-3 Cups
- 100 g Whole Wheat Egg Noodles 2 Nests or Bundles
- 50 g Ginger 1½ thumb-sized piece
- 2 Spring Onions
- 1 teaspoon Szechuan Pepper
- ½ teaspoon Black Sesame Seeds
- ½ teaspoon Sesame Seeds
- 2 tablespoon Oil
For the Marinade:
- 1 teaspoon Dark Soy
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Cornflour
- 1 tablespoon Water
For the Sauce:
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Oyster Sauce
- 1 teaspoon Brown Sugar
Instructions
- Cook the noodles as per the instructions on the packet and then refresh in cold water.
- Slice the pork tenderloin into 3-4mm (⅛") thick slices.
- Mix together the water and cornflour for the marinade, and then add the two soy sauces.
- Add the pork and mix whilst you prepare the remaining ingredients.
- Peel and cut the ginger into long, thin batons.
- Cut the white part from the spring onion and finely slice it.
- Then take the green parts of the spring onion and cut into 5cm (2") long thin batons.
- Heat your wok over a dry heat and toast the black and normal sesame seeds, then remove.
- Then repeat the process with the Szechuan pepper and then crush it in a pestle and mortar.
- Mix together the ingredients for the sauce and set aside.
- Place your wok over a very high heat, then add the oil when it is hot. Throw in the ginger, white parts of the spring onion and then the Szechuan pepper and stir fry for 60 seconds.
- Add the pork and the marinade and fry for 2 minutes.
- Add the noodles and spinach and toss for 30 seconds
- Finally, add the sauce and cook for a final 30-60 seconds.
- Serve in a bowl sprinkled with sesame seeds and the green parts of the spring onion.
Lesli Schwartz
Tuesday 25th of June 2019
This looks delish! Did you use whole Szechuan pepper corns or did you grind them? Just curious.
Julie
Monday 24th of June 2019
Such a great stir fry! I love the ginger in it- that's one of my favorite flavors.
Brian Jones
Tuesday 25th of June 2019
Thanks Julie it is one of my favourites too!
Julie
Monday 24th of June 2019
Love this tasty homemade stir fry dish. So much flavor!
Beth Neels
Monday 24th of June 2019
I adore Stir fries! They are so easy and delicious, with such bold flavors! The use of the fresh ginger in this really gives it a punch!
Brian Jones
Tuesday 25th of June 2019
Thanks Beth
Jacqueline Debono
Saturday 22nd of June 2019
This stir fry looks fabulous. I have a pork fillet to use this weekend. Think I'm going to get some noodles and make this!
Brian Jones
Monday 24th of June 2019
Thanks Jacqueline, enjoy!