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 10 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. Here are just a few:
- Salmon Noodle Stir Fry
- Vegan Yaki Udon
- Beef and Broccoli Stir Fry
- Duck and Plum Stir Fry
- Ginger Chicken Udon Noodles
- Black Pepper Beef
- Singapore Chow Mein Noodles
- Tofu Noodle Stir Fry with Dan Dan Sauce
- Beef and Shiitkae Mushroom Stir Fry
- Vegetarian Mushroom Chow Mein
- Dragon Chicken
- Szechuan Chicken with Cashew Nuts
- Satay Chicken Stir Fry
- Beef Chow Mein
The meat is pork tenderloin, a really lean and quick-cooking piece of meat that I cook char siu pork with. 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, only 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 chope 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 add use your judgement when to add them.
Vegetables like carrots need to be added early with the onions, and ingredients like courgette (zucchini) cook quickly so can get added at the end like the pak choi.
Other things that work well include baby sweetcorn, bean sprouts, mangetout, water chestnuts and mushrooms.
This hoisin pork stir fry is very much designed to be a one-pot dinner, all be it a light one.
This means that there is plenty of room for another course, for me that means a starter.
But if you want to go savoury nibbles then it has to be crispy spring rolls for me.
Although some nice prawn toast would go down a treat too!
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Mixing bowls of various sizes.
- Kettle for boiling water.
- Sieve or colander.
- Chopping board.
- Kitchen Knife.
- Weighing scales and measuring spoons.
- Stirring and serving spoons.
This hoisin pork noodle stir fry is a vegetable rich sticky sweet and salty midweek fakeaway that can go from your cupboard to your table in around 20 minutes.
- 350g (12oz) Pork Tenderloin
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Hoisin Sauce
- 2 Tbsp Shaoxing Wine
- 2 Tbsp Honey
- 120g (2 Bundles) Dried Thin Egg Noodles
- 1 Small (~175g) Red Pepper
- 1 Red Onion
- 1 Small (~150g) Pak Choi
- 2 Spring Onions
- 2 Garlic Cloves
- Thumb Sized Piece (~35g) Ginger
- 2 Tbsp Cooking Oil
- Cut the pork tenderloin in half lengthways then slice each piece into strip 3-5mm 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.
- Deseed the red pepper and then cut into strips 3-5mm thick.
- Top and tail the red onion, then peel it before slicing it into 8 wedges.
- Cut the stems of the pak choi into 1-1.5cm thick strips across the width of the vegetable, then cut the leaves into 2cm thick pieces.
- Slice the spring onions into 2mm thick rings at a 45 degree 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.
Amount Per Serving: Calories: 651Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 146mgSodium: 1277mgCarbohydrates: 55gFiber: 4gSugar: 28gProtein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.