Hoisin pork stir fry, a super simple and quick noodle stir fry with pak choi, peppers, red onions, garlic and ginger in a sticky sauce.
Using pork tenderloin means that this recipe cooks in no time at all, less than 10 minutes, bolt-on around 10-15 minutes for prep, and you have a fabulously flavoured takeaway in well under 30 minutes.
Sticky Pork Stir Fry With Noodles
If I am hankering for a quick dinner, stir-fries often rule the roost in our house.
My site is littered with them, and this hoisin pork stir fry is the latest in a long line that includes practically every meat, fish or vegetable you can think of.
You want fish or seafood? How about my Salmon Noodle Stir Fry or Szechuan prawns. What about beef? Give my Black Pepper Beef or Beef Yakisoba a whirl!
Chicken, I hear you shout, ok, how about some Ginger Chicken Udon Noodles or a classic chicken chow mein? I've even got a Duck and Plum Stir Fry that is incredible!
Ah, but what about veggie/vegan offerings? Well, how's about my Vegan Yaki Udon or Tofu Noodle Stir Fry with Dan Dan Sauce?
Pork tenderloin is the star here, a really lean and quick-cooking piece of meat. It cooks in mere minutes and is beautifully soft and tender.
I marinate that in a mix of hoisin sauce, honey, Shaoxing wine and dark soy sauce, but not for long.
In fact, it only takes as long as it takes to chop the veggies and prepare the noodles.
After that, it is all about a searingly hot wok and some frantic cooking.
Frequently Asked Questions
Do I have to use egg noodles?
No, you can use any noodles that you wish; prepare them so that they are just undercooked. They will finish in the wok.
My stir-fries turn out soggy. What am I doing wrong?
There are a couple of things that usually go wrong when you end up with a soggy stir-fry.
The first is timing; you have no time to measure stuff out once you start cooking, so choose to measure and get everything ready in advance.
The second is heat; your wok needs to be searingly hot at all times. If it is not, things do not fry; they boil, and that is why things end up soggy.
Can I use other vegetables?
Yes, throw in whatever you like and use your judgment on when to add them.
Vegetables like carrots need to be added early with the onions, and ingredients like courgette (zucchini) cook quickly, so they can be added at the end, like the pak choi.
Other things that work well include baby sweetcorn, bean sprouts, mangetout, water chestnuts and mushrooms.
Can I make this in advance?
Whilst it is safe to store this in the fridge for a few days, it is far from being at its best when it is cooled and reheated!
Serving Suggestions
This hoisin pork stir fry is very much designed to be a one-pot dinner, albeit a light one.
This means that there is plenty of room for another course, for me, that means a starter.
I often serve this with either my Chinese chicken and sweetcorn soup or hot and sour soup. They are both quick to make and can be rustled up in advance.
But if you want to go for savoury nibbles, then it has to be crispy spring rolls for me.
Although some nice prawn toast would go down a treat too!
Equipment Used
I only name-check 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 below the recipe.
- Hob/stovetop.
- Wok, I use a large carbon steel wok.
- Mixing bowls of various sizes.
- A kettle for boiling water.
- Sieve or colander.
- Chopping board.
- Kitchen Knife.
- Weighing scales and measuring spoons.
- Stirring and serving spoons.
Hoisin Pork Noodle Stir Fry
Ingredients
- 350 g Pork Tenderloin 12oz
- 2 tablespoon Dark Soy Sauce
- 2 tablespoon Hoisin Sauce
- 2 tablespoon Shaoxing Wine
- 2 tablespoon Honey
- 120 g Dried Thin Egg Noodles 2 Bundles
- 1 Small Red Pepper 175g
- 1 Small Red Onion 100g
- 1 Small Pak Choi 150g
- 2 Spring Onions
- 2 Garlic Cloves
- 35 g Ginger 1 Thumb-Sized Piece
- 2 tablespoon Cooking Oil
Instructions
- Cut the pork tenderloin in half lengthways, then slice each piece into strips 3-5mm (⅛-¼") thick.
- Mix together the hoisin sauce, honey, dark soy sauce and Shaoxing wine in a bowl.Add the pork to the sauce and mix well.
- Cook the noodles as per the packet instructions, then remove and refresh under cold water.
- De-seed the red pepper and then cut into strips 3-5mm (⅛-¼") thick.
- Top and tail the red onion, then peel it before slicing it into 8 wedges.
- Cut the stems of the pak choi into 1-1½cm (½") thick strips across the width of the vegetable, then cut the leaves into 2cm (¾") thick pieces.
- Slice the spring onions into 2-3mm (⅛") thick rings at a 45° angle to the stem.
- Peel and slice the garlic cloves as thinly as you can.
- Peel the ginger and then slice it into batons as finely as you can.
- Heat a wok over a very high heat, and when it begins to shimmer, add the oil.
- Throw in the red onions and stir-fry for 60 seconds.
- Add the red pepper, garlic and ginger and stir fry for another 60 seconds.
- Remove the pork from the sauce and add it to the wok, and stir-fry for 90 seconds.
- Add the pak choi and prepared noodles and cook for a minute.
- Add the remaining sauce and cook for a final minute.