The next time boneless pork chops go on sale at the market toss them in your shopping cart. This asian inspired dish comes together in just 30 minutes, making it the perfect quick and easy to make meal for a busy weeknight. The savory asian flavored sauce gives this dish a lip smacking goodness that will have everyone at the table asking for seconds. You’ll never have any leftovers when you serve up this tasty, easy to make stir-fry dish.
If you’ve had trouble getting stir-fry’s to turn out well for you in the past, here are a couple tips to keep in mind for the best results. First you want to prep all the ingredients that you need to make the dish. All the veggies should be sliced, diced, chopped and ready to go. Same goes for the protein; pork, beef or chicken. Slice, chop or dice it and season it according to the recipe. Make the sauce and have it all ready to go. Getting all the ingredients prepped and ready is the most important step to guarantee success. Once you heat up the pan and start cooking, it goes very quickly and you won’t have time to slice or dice anything once you start cooking.
The second thing to ensure the best results is to cook ingredients in the correct order. You don’t want to cook tender slices of celery or tender snow peas before you cook a hardier vegetable like carrots. The longer an ingredient takes to cook the sooner you want to add it to the pan. Adding the most tender ingredients at the end just long enough to heat them through will give you those crisp tender veggies that we all love in a good stir-fry. Nobody wants mushy overcooked veggies in their bowl, right?
And removing ingredients from the pan while you cook other ingredients and adding them back in later is perfectly acceptable and another trick to ensure the best possible stir-fry results. So let’s get cooking already!
Make the Sauce:
In a small bowl stir together Worcestershire sauce, soy sauce, oyster sauce, mirin, and chili sauce.
Set aside while you prepare the rest of the ingredients.
Prepare stir-fry ingredients:
Cook or rinse noodles according to package directions. Drain. Discard any seasoning packets. Set prepared noodles aside.
Slice mushrooms, shred cabbage and carrots, and slice green onions. Set the veggies aside.
Cut pork chops into small pieces, about ½ inch in size. Trim off excess fat and discard.
Season pork generously with salt and pepper.
Toss seasoned pork in cornstarch to coat. Shake off any excess cornstarch.
Stir Fry:
Heat 2 tablespoons oil in a wok or large skillet over medium high heat.
Add diced pork and cook until golden brown, about 5 minutes.
Remove from skillet and keep warm.
Cook sliced mushrooms until they release their juices and liquid has cooked off, about 5 minutes.
Add shredded carrots, cabbage, and the white parts of the green onions to the pan.
Cook, stirring constantly, until the cabbage wilts and cooks down.
Add the prepped noodles to the pan and stir to combine with the veggies in the pan.
Add the sauce and toss everything together so the sauce coats all the ingredients.
Return the cooked pork to the pan.
Toss pork with all the ingredients in the pan. Cook, stirring constantly until everything is heated through. Just a minute or two.
Serve immediately and top with a sprinkle of sliced green onions. Watch how quickly this meal disappears!
I love how easy this meal is to make. Once all the ingredients are prepped and ready to go, it cooks up in just a few quick minutes. Not only is it a one pan meal, making clean up a snap, but the delectable sauce makes it really, really tasty! This is what healthy fast food should be! Skip chemical laden fast foods and make this healthy meal at home instead. It’s a meal you can feel good about serving your family, and everyone will love it!
A Quick & Easy Asian Pork Yaki-Soba Stir Fry
Equipment
- Wok or large skillet
Ingredients
- 2 tbsp avocado oil or other high heat oil
- 2 lbs pork loin chops, cut into small ¼ inch pieces
- 1 tsp salt
- ½ tsp pepper
- ¼ cup cornstarch
- 16 oz Yaki-soba Japanese style noodles, or cooked spaghetti noodles prepared according to package directions
- 8 oz cremini or button mushrooms, sliced
- ½ head green cabbage, shredded or thinly sliced
- 1 cup shredded carrots
- 1 bundle green onions, sliced, use green part for the topping and white part for cooking
For the sauce:
- ⅓ cup Worcestershire sauce
- ⅛ cup soy sauce
- 2 tbsp oyster sauce
- ⅛ cp mirin
- 1-2 tsp chili sauce
Instructions
Make the Sauce:
- In a small bowl stir together Worcestershire sauce, soy sauce, oyster sauce, mirin, and chili sauce. Set aside while you prepare the rest of the ingredients.
- Cook or rinse noodles according to package directions. Drain. Discard any seasoning packets. Set prepared noodles aside.
- Slice mushrooms, shred cabbage and carrots, and slice green onions. Set the veggies aside.
- Cut pork chops into small pieces, about ½ inch in size. Trim off excess fat and discard.
- Season pork generously with salt and pepper.
- Toss seasoned pork in the cornstarch to coat. Shake off excess.
- Heat 2 tablespoons oil in a wok or large skillet over medium high heat.
- Add diced pork and cook until golden brown, about 5 minutes. Remove from skillet and keep warm.
- Cook sliced mushrooms until they release their juices and liquid has cooked off, about 5 minutes.
- Add shredded carrots, cabbage and white parts of the green onions to the pan.
- Cook stirring constantly until cabbage wilts and cooks down.
- Add noodles to the pan and stir to combine.
- Add sauce and toss everything together so the sauce coats all the ingredients.
- Return cooked pork to the pan and toss with all the ingredients in the pan. Cook, stirring constantly until everything is heated through.
- Serve immediately and top with a sprinkle of sliced green onions.
Did You Make This?
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