I love, love, love a good stir fry, especially one that’s served over noodles and packed with veggies. When a stir fry dish is done correctly it’s one of the easiest ways to get a healthy, veggie packed meal on the table that even the kids will enjoy. It’s the delectable asian inspired sauce that envelopes the tender bites of pork, the crisp tender veggies and silky noodles gives this meal its fantastic flavor and will have you pulling out this easy to make recipe over and over again.
The asian flavor profile comes from the layers of sauces, in the noodles, the marinade, as well as the stir fry sauce. When you infuse flavor into each component of the dish, you end up with a mouthwateringly delicious stir fried, chow mien inspired, asian dish bursting with flavor!
Lets get started making this dish so we can dig in already!!!
Start by cooking the egg noodles according to package directions. You can use a chow mien egg noodle or spaghetti. Either will work, just use what you happen to have on hand. Once the pasta is cooked, drain it and toss noodles with a tablespoon of soy sauce to coat them. Set aside.
While the noodles cook, cut the pork tenderloin into ½ inch pieces and place them in a mixing bowl.
You can easily substitute chicken thighs for the pork tenderloin in this recipe.
In a small bowl, stir together the marinade ingredients; 2 tbsp soy sauce, 2 tbsp rice wine vinegar, ½ tsp sugar, and ½ tsp salt. Pour the marinade over the pieces of pork in the mixing bowl.
Add 1 tablespoon corn starch to the pork and use your hands to massage the marinade and cornstarch into the meat. The addition of the cornstarch will give the pork a silky mouthfeel once it has been cooked and it also helps to thicken the sauce.
Set the pork aside to marinate for 10 minutes while you prepare the vegetables.
Chop veggies and set aside. You can use what ever veggies you have in the fridge. This recipe is great for using up any veggies you have that may be on their last legs and need to be eaten up.
Some veggie options that would be delicious in this dish: broccoli, asparagus, snow peas, bean sprouts, or mushrooms.
In a small bowl combine the ingredients for the stir fry sauce; 2 tbsp soy sauce, 2 tbsp rice wine vinegar, ½ tsp sugar, ½ tsp garlic powder, ½ tsp red pepper flakes and ½ tsp salt. Stir to combine. Set aside.
This sauce is tangy and utterly delectable, it’s similar to a Gyoza dipping sauce. It’s equally delicious served with these Scrumptious Chinese Scallion Pancakes. It’s the perfect appetizer to accompany this asian inspired meal.
Now that all the prep work is done and all the ingredients are ready to go it’s time to cook up this stir fry. Heat 2 tablespoons vegetable oil over medium high heat in a wok or large skillet.
Add the marinated pork pieces and stir fry until lightly browned. Do not crowd the pan, cook pork in 2 or 3 batches adding more oil if needed. You want to fry the pork, not steam it.
Remove browned pork pieces from the wok with a slotted spoon. Set aside and keep warm.
Add the chopped vegetables to the wok and stir fry for about 3-4 minutes, or just until the vegetables are crisp tender. Stirring frequently.
Add the cooked soy coated egg noodles to the wok and toss them with the vegetables.
Return the pork pieces to the wok and stir to combine with the egg noodles and vegetables.
Add the stir fry sauce to the wok and toss, stirring continuously until the sauce is absorbed and thickens; about 1-2 minutes.
This is a dry dish not a saucy one so stir fry the ingredients until the sauce is almost completely absorbed by the noodles and cooks down. You don’t want a pool of sauce in the bottom of the wok.
Remove from heat, and serve immediately topped with a sprinkle of sliced green onions.
I have to confess, this is one of my all time favorite asian stir fry dishes. It cooks up really quick, making it perfect on a busy weeknight. Plus it’s loaded with fresh veggies making it a healthy meal you can feel good about serving to your family. Skip the drive thru and whip up this meal instead. It’s so much better for you and it tastes so much better than anything you can pick up in a drive thru!
Pork Chow Yum-Yum
Equipment
- Wok or large skillet
Ingredients
- 8 oz egg noodles
- 1 tbsp soy sauce, for the noodles
- 1 cup sugar snap peas, cut into bite sized pieces
- 1 cup carrots, thinly sliced on the bias
- 2 stalks celery, sliced on the bias
- 1 large red bell pepper, sliced into matchsticks
- 3 tbsp vegetable oil
- 12 oz pork tenderloin
- sliced green onions, for garnish
For the Marinade:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ½ tsp sugar
- ½ tsp salt
- 1 tbsp corn starch
For the Stir Fry Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ½ tsp sesame oil
- ½ tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp red pepper flakes, optional
Instructions
- Cook egg noodles according to package directions. Drain and toss with a tablespoon soy sauce to coat all the noodles. Set aside.
- While noodles cook, cut pork tenderloin into ½ inch pieces and place in a bowl.
- Stir together marinade ingredients; 2 tbsp soy sauce, 2 tbsp rice wine vinegar, ½ tsp sugar, and ½ tsp salt. Pour over pork pieces.
- Add 1 tablespoon corn starch to the pork and use your hands to massage the marinade and cornstarch into the meat. Set aside to marinate for 10 minutes while you prepare the vegetables.
- Chop veggies and set aside.
- In a small bowl combine sauce ingredients; 2 tbsp soy sauce, 2 tbsp rice wine vinegar, ½ tsp sugar, ½ tsp garlic powder, ½ tsp red pepper flakes and ½ tsp salt. Stir to combine. Set aside.
- Heat 2 tablespoons oil over medium high heat in a wok or large skillet.
- Add marinated pork pieces and stir fry until lightly browned. Do not crowd the pan, cook pork in 2 batches adding more oil if needed. Remove pork from wok with a slotted spoon. Set aside.
- Add vegetables to the wok and stir fry for 3-4 minutes just until vegetables are crisp tender. Stirring frequently.
- Add cooked egg noodles to the wok and toss with the vegetables.
- Return pork to the wok and stir to combine with egg noodles and vegetables.
- Add the stir fry sauce and toss, stirring continuously until sauce is absorbed and thickens slightly, about 1-2 minutes.
- Remove from heat.
- Serve immediately topped with a sprinkle of sliced green onions.
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