Pork and Green Bean Stir-Fried Noodles

Name: Pork and Green Bean Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz (225 g) fresh or dried chow mein noodles, cooked, cooled, and separated; 1 lb (450 g) pork shoulder or pork loin, thinly sliced against the grain, about ⅛ inch (3 mm) thick; 8 oz (225 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces; 4 cloves garlic, minced; 1 tablespoon (6 g) fresh ginger, minced; 3 tablespoons (45 ml) soy sauce; 2 tablespoons (30 ml) oyster sauce; ½ cup (120 ml) chicken broth or water; 2 teaspoons (10 ml) sesame oil; 3 tablespoons (45 ml) vegetable oil or peanut oil; ¼ teaspoon (½ g) white pepper; 1½ teaspoons (5 g) cornstarch; 1 tablespoon (15 ml) water; 3 stalks scallions (green onions), cut into 1-inch (2.5 cm) pieces (optional)

From the MyKitchenBank Kitchen

Quick, savory stir-fried noodles tossed with tender pork, crisp-tender green beans, and aromatics. This dish comes together in about 20 minutes and delivers restaurant-quality results with properly timed cooking and a hot wok or large skillet.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 6 cups total)

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Ingredients

4 servings

8 oz (225 g) fresh or dried chow mein noodles, cooked, cooled, and separated
1 lb (450 g) pork shoulder or pork loin, thinly sliced against the grain, about ⅛ inch (3 mm) thick
8 oz (225 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces
4 cloves garlic, minced
1 tablespoon (6 g) fresh ginger, minced
3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) oyster sauce
½ cup (120 ml) chicken broth or water
2 teaspoons (10 ml) sesame oil
3 tablespoons (45 ml) vegetable oil or peanut oil
¼ teaspoon (0.5 g) white pepper
1½ teaspoons (5 g) cornstarch
1 tablespoon (15 ml) water
3 stalks scallions (green onions), cut into 1-inch (2.5 cm) pieces (optional)

Equipment (4)

14-inch (36 cm) wok or large skillet (12-inch / 30 cm minimum)
2 large bowls (for prepping)
Wooden spoon or wok spatula
Measuring spoons and cups

Steps

Before you start

Prepare all ingredients before you start cooking—stir-frying happens quickly
Cut pork into uniform thin pieces so it cooks evenly
Trim green beans and cut into 2-inch pieces
Have your noodles cooked, cooled, and separated before starting

1
Prepare the sauce
- In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons oyster sauce, ½ cup chicken broth, 2 teaspoons sesame oil, and ¼ teaspoon white pepper.
- Stir well and set aside.
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Ready when: sauce is well combined
Tip: Mix the sauce ahead so it's ready when you need it—stir-frying moves fast
2
Slurry for the sauce
- In another small bowl, mix 1.5 teaspoons cornstarch with 1 tablespoon water until smooth.
- Set aside.
- This will thicken the sauce at the end.
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Ready when: cornstarch is dissolved with no lumps
Tip: Mixing cornstarch with cold water prevents lumps when added to hot sauce
3
Heat the wok and sear the pork
- Place a 14-inch wok or large 12-inch skillet over high heat.
- When it's smoking lightly, add 2 tablespoons of vegetable oil.
- Swirl to coat.
- Add the sliced pork in a single layer and let it sit undisturbed for 1–2 minutes to develop color, then stir and cook for another 2–3 minutes until the internal temperature reaches 145°F (63°C).
- Transfer to a clean bowl.
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Ready when: pork reaches 145°F (63°C) internal temperature; no pink remains when sliced
Tip: Don't crowd the wok—let the pork rest so it browns instead of steaming
4
Cook the green beans
- Add the remaining 1 tablespoon oil to the wok and swirl.
- Add the green bean pieces and stir-fry for 4–5 minutes over high heat until they're bright green and starting to blister in spots, but still crisp-tender.
- You can add a splash of water (1–2 tablespoons) if they stick, and let it steam for 30 seconds.
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Ready when: green beans are bright green with a few caramelized spots and bend slightly
Tip: Don't overcrowd—stir frequently so the beans cook evenly and get some color
5
Aromatics and combine
- Push the green beans to the side of the wok.
- Add the minced garlic and ginger to the empty space and stir for about 30 seconds until fragrant.
- Return the pork and any accumulated juices to the wok, and toss everything together to combine.
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Ready when: garlic and ginger are fragrant and lightly golden
Tip: Keep the heat high to cook the garlic and ginger without burning them
6
Add the noodles and sauce
- Add the cooked chow mein noodles to the wok, breaking up any clumps with your spoon.
- Pour the sauce over the noodles.
- Toss and stir everything together for 2–3 minutes, lifting the noodles from the bottom of the wok so they absorb the sauce evenly.
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Ready when: noodles are hot, evenly coated, and the sauce is absorbed
Tip: Break up noodle clumps as you go so they coat evenly—don't just dump and stir
7
Thicken the sauce
- Give the cornstarch slurry a quick stir, then pour it into the center of the wok while tossing the noodles.
- Continue tossing for 30 seconds to 1 minute until the sauce thickens slightly and coats the noodles with a light glaze.
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Ready when: sauce is glossy and coats the noodles lightly without pooling
Tip: Keep tossing—the cornstarch will set quickly once it heats through
8
Finish and serve
- Remove from heat.
- Add the scallion pieces if using and toss once more.
- Transfer to a serving platter or individual bowls and serve immediately.
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Ready when: dish is hot and ready to plate
Tip: Add scallions at the very end so they stay bright and slightly crisp

Good to know

Tips

Have all your ingredients prepped and ready before you start cooking—once the wok is hot, there's no time to chop.
Use high heat throughout. A hot wok creates better flavor and color without overcooking the vegetables.
If your noodles are stuck together in clumps, toss them with a teaspoon of oil after cooking to separate them, then chill briefly before adding to the wok.
For extra depth, add 1 teaspoon of rice vinegar or white vinegar to the sauce and reduce the chicken broth to ¼ cup.

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-high heat, adding 1–2 tablespoons of broth or water to loosen the noodles. Do not freeze—the noodles become mushy when thawed.

Substitutions

pork shoulder or pork loin → boneless, skinless chicken breast, thinly sliced. Use the same weight. Chicken will cook slightly faster, so reduce cooking time by 1–2 minutes in step 3.
fresh green beans → snap peas or broccoli florets, cut into bite-sized pieces. Both cook at a similar rate. Broccoli may need an extra minute to become tender.
oyster sauce → hoisin sauce or soy sauce. Use 1 tablespoon hoisin or an additional 1 tablespoon soy sauce. The flavor will shift slightly but remain authentic.
fresh or dried chow mein noodles → lo mein noodles, egg noodles, or spaghetti. Any pasta works. Cook and cool before using. Adjust sauce amount slightly if noodles are thinner or thicker.