Pork and Vegetable Stir-Fried Noodles

Name: Pork and Vegetable Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 10 oz (280 g) ramen noodles (dried); 12 oz (340 g) pork shoulder, sliced against the grain into thin strips (⅛ inch thick); 3 tbsp (45 ml) neutral vegetable oil; 1½ tbsp (15 g) fresh ginger, minced; 3 cloves garlic, minced; 3 tbsp (45 ml) soy sauce; 1½ tbsp (22 ml) oyster sauce; 1 tbsp (15 ml) rice vinegar; 1 tsp (5 ml) dark sesame oil; ¼ cup (60 ml) chicken broth; 1 large (150 g) carrot, julienned (thin matchsticks); 1 medium (150 g) red bell pepper, sliced into thin strips; 6 oz (170 g) snap peas, halved lengthwise; 2 cups (150 g) napa cabbage, sliced into ½-inch-wide strips; 3 stalks scallion, green and white parts separated, sliced into 1-inch pieces; ¼ tsp (½ g) red pepper flakes (optional); 1 tbsp (10 g) sesame seeds, toasted (optional garnish) (optional)

From the MyKitchenBank Kitchen

Quick, satisfying stir-fried noodles loaded with tender pork, crisp vegetables, and aromatic ginger. This one-pan meal comes together in under 30 minutes with a savory-umami sauce that coats every strand of noodle. Perfect for weeknight dinners when you need something hot and wholesome fast.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

10 oz (280 g) ramen noodles (dried)
12 oz (340 g) pork shoulder, sliced against the grain into thin strips (⅛ inch thick)
3 tbsp (45 ml) neutral vegetable oil
1½ tbsp (15 g) fresh ginger, minced
3 cloves garlic, minced
3 tbsp (45 ml) soy sauce
1½ tbsp (22 ml) oyster sauce
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) dark sesame oil
¼ cup (60 ml) chicken broth
1 large (150 g) carrot, julienned (thin matchsticks)
1 medium (150 g) red bell pepper, sliced into thin strips
6 oz (170 g) snap peas, halved lengthwise
2 cups (150 g) napa cabbage, sliced into ½-inch-wide strips
3 stalks scallion, green and white parts separated, sliced into 1-inch pieces
¼ tsp (0.5 g) red pepper flakes (optional)
1 tbsp (10 g) sesame seeds, toasted (optional garnish) (optional)

Equipment (5)

Large pot (at least 4 quarts)
14-inch wok or large skillet (12+ inches)
Wooden spoon or wok spatula
Colander
Small bowl (for sauce)

Steps

Before you start

Bring a large pot of salted water to a boil for the noodles
Slice the pork shoulder against the grain into thin strips (about ⅛ inch thick)
Have all ingredients prepped and near the stove—stir-frying is fast and you won't have time to chop mid-cook

1
Cook the noodles
- Cook the ramen noodles in the boiling salted water for 3–4 minutes until just tender with a slight bite (don't overcook—they'll finish cooking in the stir-fry).
- Drain in a colander and set aside.
- Toss lightly with ½ tsp of the vegetable oil to prevent sticking.
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Ready when: Noodles are tender but still have a slight firmness when bitten
Tip: Reserve the noodle cooking water; if your stir-fry seems too dry at the end, add a splash to loosen the sauce.
2
Mix the sauce
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and chicken broth.
- Set aside.
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Tip: Mixing the sauce ahead keeps your hands free during the fast stir-fry.
3
Heat the wok and sear the porkOven 160°F / 70°C
- Heat 1½ tbsp (22 ml) of vegetable oil in a 14-inch wok or large skillet over high heat until it shimmers (about 1 minute).
- Add the pork strips in a single layer.
- Let them sit undisturbed for 2 minutes to develop color, then stir and cook for another 2–3 minutes until the exterior is golden brown and the pork is cooked through (internal temperature 160°F / 71°C).
- Transfer to a clean plate.
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Ready when: Pork exterior is golden brown and internal temperature reaches 160°F (71°C)
Tip: Don't stir the pork too early; letting it sit develops a flavorful crust. Cut a piece open to check it's fully cooked—no gray centers.
4
Bloom the aromatics
- Add the remaining 1½ tbsp (22 ml) of oil to the wok.
- Add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant.
- Be careful not to let them burn.
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Ready when: Aromatics release a fragrant smell
Tip: If the wok smokes heavily, reduce heat slightly—burnt garlic becomes bitter.
5
Cook the firm vegetables first
- Add the carrot, bell pepper, and snap peas to the wok.
- Stir and toss constantly for 2 minutes.
- The vegetables should still be slightly firm and bright in color.
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Ready when: Vegetables are bright and just beginning to soften; they still have a slight snap when bitten
Tip: Keep the heat high and the vegetables moving so they brown lightly without steaming.
6
Add cabbage and scallion whites
- Stir in the napa cabbage and the white parts of the scallions.
- Toss for 1 minute until the cabbage begins to wilt slightly.
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Ready when: Cabbage is just beginning to soften and turn translucent at the edges
7
Return the pork and add noodles
- Pour the sauce into the wok.
- Return the cooked pork to the pan.
- Add the drained noodles and toss everything together over high heat for 1–2 minutes, using your spatula or spoon to break up any clumps and coat all noodles evenly with sauce.
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Ready when: Noodles are evenly coated with sauce, glossy, and steaming hot; no dry strands visible
Tip: If the noodles seem dry or sticky, add 1–2 tbsp of reserved noodle water to loosen them.
8
Finish and serve
- Remove from heat.
- Stir in the scallion greens.
- Taste and adjust seasoning if needed.
- If using red pepper flakes, sprinkle over the top.
- Garnish with toasted sesame seeds if desired.
- Serve immediately in bowls or on plates while hot.
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Tip: Add scallion greens off the heat so they stay bright and slightly crisp rather than becoming limp.

Good to know

Tips

Mise en place is essential: have all vegetables prepped, sauce mixed, and pork sliced before you start cooking. Stir-frying moves fast, and you won't have time to chop mid-cook.
Don't skip the step of letting the pork sit undisturbed for the first 2 minutes—this develops a golden crust that adds flavor and texture.
If your noodles stick together when they cool, you haven't coated them with enough sauce or oil. Adding a splash of noodle cooking water or extra oil at the end solves this.
For extra umami depth, add a pinch of fish sauce (about ¼ tsp) to the sauce, or stir in a teaspoon of miso paste dissolved with a bit of broth.

Storage & reheating

Best eaten fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a wok or skillet over medium heat, stirring gently and adding 2–3 tbsp of water to loosen the noodles as they warm through (about 3–4 minutes). The noodles may firm up slightly upon standing—this is normal.

Substitutions

pork shoulder → boneless, skinless chicken breast. Cut into thin strips and cook until the internal temperature reaches 165°F (74°C). Timing will be similar.
ramen noodles (dried) → fresh egg noodles or lo mein noodles. Reduce cooking time by 1–2 minutes as fresh noodles cook faster than dried. If using fresh noodles, warm them gently rather than rolling boil them to avoid splitting.
snap peas → broccoli florets or green beans. Use similarly sized pieces and cook for the same time. Adjust salt to taste as broccoli is earthier.
oyster sauce → hoisin sauce. Use the same amount but start with half and add more to taste, as hoisin is sweeter. You may want to reduce the rice vinegar slightly.