Pork and Bean Sprout Stir-Fried Noodles

Name: Pork and Bean Sprout Stir-Fried Noodles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) dried egg chow mein noodles or fresh chow mein noodles, cooked according to package directions and drained; 1 lb (450 g) ground pork; 4 cups (200 g) fresh bean sprouts; 4 stalks scallions, cut into 2-inch pieces, white and light green parts separated from dark green; 3 cloves garlic cloves, minced; 1 tablespoon (9 g) fresh ginger, peeled and minced; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (15 ml) oyster sauce; 2 teaspoons (10 ml) dark sesame oil; 2 tablespoons (30 ml) vegetable oil or peanut oil; to taste white pepper

From the MyKitchenBank Kitchen

A quick, savory stir-fried noodle dish with seasoned ground pork, fresh bean sprouts, and scallions. Cooked in a single wok or large skillet, this combines tender egg noodles with a light soy-based sauce and a hit of garlic and ginger for depth. Ready in under 20 minutes from start to finish.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Steps

Before you start

Cook noodles according to package directions, drain, and set aside (do not rinse unless the package specifies). Have all ingredients prepped and within arm's reach of the stove before you begin cooking.
If using fresh chow mein noodles, they may not need precooking—check the package. Dried egg noodles should be cooked until just tender but still slightly firm.

1
Heat wok and cook pork
- Set a large wok or 14-inch skillet over high heat.
- Once it just begins to smoke, add 1 tablespoon (15 ml) of the vegetable oil, swirling to coat the bottom.
- Add the ground pork and break it apart with a spatula into small, bite-sized pieces as it cooks, stirring frequently.
- Cook for 3–4 minutes until no pink remains and the meat is lightly browned throughout.
- Transfer the cooked pork to a clean plate.
+ Show details− Hide details
Ready when: Pork is no longer pink, is crumbly and golden at the edges, and reaches 160°F (71°C) when checked with a meat thermometer
Tip: Avoid stirring constantly—let the pork sear undisturbed for a few seconds at a time to develop color and flavor.
2
Aromatics and sauce
- Add the remaining 1 tablespoon (15 ml) of vegetable oil to the wok.
- Add the minced garlic and ginger, stirring constantly for about 15–20 seconds until fragrant but not browned.
- In a small bowl, mix together the soy sauce (3 tablespoons / 45 ml), oyster sauce (1 tablespoon / 15 ml), sesame oil (2 teaspoons / 10 ml), and white pepper to taste.
- Pour this mixture into the wok and stir to combine.
+ Show details− Hide details
Ready when: Aromatics are fragrant and sauce is combined
Tip: Work quickly with garlic and ginger so they flavor the oil without burning.
3
Add noodles and mix
- Return the cooked pork to the wok.
- Add the cooked chow mein noodles, breaking up any clumps gently with your spatula as you toss them with the sauce.
- Stir everything together for 1–2 minutes until the noodles are well coated and warmed through.
+ Show details− Hide details
Ready when: Noodles are heated through and evenly coated with sauce
Tip: If the noodles seem dry, add a splash of water (a tablespoon or two) to loosen the sauce without making it soupy.
4
Add bean sprouts and scallion whites
- Add the fresh bean sprouts and the white and light green parts of the scallions to the wok.
- Toss continuously for 1 minute until the bean sprouts are heated through but still crisp.
- They should warm just enough to soften very slightly without becoming limp.
+ Show details− Hide details
Ready when: Bean sprouts are warm and slightly softened but still have a snap when bitten
Tip: Add the bean sprouts at the very end so they stay fresh and crunchy—overcooking them will make the dish mushy.
5
Finish and serve
- Transfer the noodle mixture to serving bowls or plates.
- Scatter the reserved dark green scallion pieces over the top as garnish.
- Serve immediately while hot.
+ Show details− Hide details
Tip: The dark green scallion pieces add a bright visual contrast and a mild onion bite that ties the dish together.

Good to know

Tips

For deeper flavor, cook the pork in two batches instead of one if your wok is smaller than 14 inches. Overcrowding prevents proper browning.
If bean sprouts are hard to find, substitute with shredded cabbage or coarsely chopped bok choy, which cook down similarly.
Use a high, dry heat throughout to keep everything from steaming. If your wok isn't hot enough at the start, the pork will release water instead of browning.
Serve with chili oil, sriracha, or a small dish of extra soy sauce on the side for those who want to adjust the seasoning.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if the noodles have dried out. Do not freeze, as the texture of the noodles and bean sprouts will suffer.

Substitutions

ground pork → ground chicken or ground beef. Use the same weight. Ground chicken will be slightly leaner and milder; ground beef will be richer. Both cook in the same time.
fresh bean sprouts → snow peas or bok choy, thinly sliced. Use the same volume. Both add crunch and a slightly sweeter flavor. Cook for the same 1 minute duration.
oyster sauce → hoisin sauce. Reduce to 1 teaspoon (5 ml) for hoisin because it is sweeter and more intense. Adds a slightly different savory-sweet profile.
dried egg chow mein noodles or fresh chow mein noodles → lo mein noodles or ramen noodles. Cook according to package directions. Lo mein will be slightly softer; ramen noodles will have a firmer bite.