Pork Noodle Stir-Fry is a delicious, easy dinner bursting with flavor.
I love this recipe because it uses frozen vegetables and bottled Szechuan-style peanut sauce, which cuts down on prep substantially. But it still tastes fresh and flavorful thanks to the chopped cilantro, green onions, roasted peanuts, and a squeeze of lime juice.
Back Story for Pork Noodle Stir-Fry
Inspiration for cooking comes from many sources. Sometimes, we have a hankering for something, so we hunt down a recipe and head to the store. At other times, a recipe crosses our path, and we realize we can use an ingredient we have on hand. The latter was the case for me. It was the combination of this Hy-Vee recipe and the boneless pork chops stashed in the back of my freezer. They were the last of a meat bundle I purchased eons ago. Thanks to my handy dandy food sealer, they were perfectly preserved.
Tips and Tweaks
Plan Ahead – At a minimum, plan to marinate your pork at least an hour in advance. The recipe says to marinate from one to twenty-four hours. I forgot to plan ahead and only managed one hour. But the sauce adds plenty of flavor, so no worries if you’re short on time!
Frozen Veggies – I used a combination of frozen sugar snap peas and a bag of Birds Eye Broccoli Stir-Fry, which included broccoli, carrots, onions, mushrooms, red peppers, water chestnuts, and celery. But you can use whatever combination you prefer or can find. I also added the specified amount of frozen, shelled edamame.
Szechuan-style peanut sauce – I used a brand called Culinary Tours (found at Hy-Vee), which was tasty. But I thought the recipe needed more sauce for the quantity of noodles, pork, and veggies. So, I increased the six tablespoons to approximately ten. Plus, I drizzled on a little more with the final flourishes.
Fresh Lime – I loved the combination of the fresh lime and peanut sauce, so I encourage a generous squeeze!
Green onions – If you have eagle’s eyes, you might have noticed I skipped the green onions. But do add them if you’re a fan.
Options for Pork – I think pork is perfect for this recipe, but you could also opt for chicken or shrimp. FYI – shrimp is typically only marinated for 30-60 minutes.
Want More Stir-Fry Recipes?
Do you love stirring up a storm in the kitchen? Then, by all means, give these additional tasty stir-fry recipes a try.
Pork Noodle Stir-Fry
Ingredients
- 1 pound boneless pork loin chops
- 10 tbsp. Szechuan style peanut sauce divided
- 3 tbsp. canola oil divided
- 1 package 16-oz. frozen stir fry vegetables
- 1 c. frozen shelled edamame
- 1 package s (14-oz.) Chinese-style lo mein noodles
- 1/2 c. chopped green onions plus additional for garnish
- 1/2 c. chopped cilantro plus additional for garnish
- 1/3 c. chopped Hy-Vee dry roasted peanuts plus additional for garnish
- Crushed red pepper
- Lime wedges for serving
Instructions
- Trim fat from pork chops and cut into 1/4-in.-thick bite-size strips; place in a large resealable plastic bag. Add 4 Tbsp. peanut sauce; seal bag. Turn bag to evenly coat pork strips with sauce. Marinate in the refrigerate for 1 to 24 hours.
- Heat 2 Tbsp. oil in a large deep skillet or wok. Add the pork strips. Cook and stir over medium-high heat for 2 to 3 minutes until pork reaches 145 degrees. Transfer to a large bowl; set aside.
- Add the remaining 1 Tbsp. oil to skillet. Add frozen vegetables and edamame; cook and stir over medium-high heat for 2 to 4 minutes or until heated through. Transfer to bowl with the pork.
- Cook lo mein noodles in boiling water according to pkg. directions. Drain; reserve 1/2 cup pasta water. Add noodles to bowl with pork and vegetables.
- Heat remaining 6 Tbsp. peanut sauce in a skillet over medium-low heat. Add pork-vegetables-noodle mixture, reserved 1/2 cup pasta water, 1/2 cup green onions, 1/3 cup cilantro and 1/4 cup peanuts; toss to combine and coat. Garnish with additional green onions, cilantro, peanuts, crushed red pepper and a drizzle of peanut sauce if desired. Serve with lime wedges.
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