Pork and Noodle Stir-Fry

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions

Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.

Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.

Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

Photograph by Christopher Testani


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    This was fantastic! I only gave it 4 stars because I added 2 heaping teaspoons of hoisin and about a teaspoon of soy sauce to the broth mixture. I also used about 3/4 of the ginger it called for and that was plenty. I used a leftover pork tenderloin. Will definitely be making this again!
    This was bland, I actually took the recipe from the magazine but should have read the reviews online prior to making. My fiance wasn't a big fan either and the chicken broth made the dish a little soggy and soupy and not so much like a stir fry. Will not make again or if I do will do a lot of modifications
    This sounds good and I would really like to print it, can someone please tell me how to do that on this new site.
    Glad I wasn't the only one who found this a dud. Just reading the recipe, the proportions and seasoning seemed off, and only using 1 tsp of oil for stir frying the meat resulted in a sticky gloppy mess in my pan (and I did it in batches) such that I had to scrub it out before doing the vegetables. My instincts told me to swap in 1/4 cup each soy sauce and sherry for 1/2 cup of the chicken broth and added red pepper flakes to the ginger and garlic; then right before serving stirred in a little container of hoisen sauce left over from takeout because the "sauce" was very thin and needed not only more body but more flavor. Maybe it should have been 1 Tbl cornstarch for the meat and 2 for the broth instead? It's not like it was awful; my family ate it but nobody was impressed and even my 16 year old football player didn't take seconds.
    Not very tasty, disappointing actually. Was bland, read everyone's reviews so I added xtra garlic and some salt but still BLAH.. I WILL NOT MAKE AGAIN, AND I USED REGULAR CKN BROTH NOT LOWFAT OR LOW SODIUM. OH WELL LESSON LEARNED.
    I did not care for this at all. It had absolutely NO flavor! My husband doused his with Tamari soy sauce and said he liked it. I used a dash of the Tamari (trying to watch my sodium intake), but it didn't help. I will not be making this again.
    I just out on my long earrings and my best floral caftan and Went to Town! I couldn't have had a better time! Thank you
    I am not sure why this recipe is getting such a bad rap on blandness. To me it came out oriental-restaurant take-out style. I think it is to be a light-flavored (not over-powering recipe, kinda refreshing from heavier stir fries made with teriaki sauces. This is my third time making it as well. I give it an A. Added comment: I never use low-fat low sodium products so that may be why I did not have a bland experience. My chicken broths are homemade which may be another reason for having adequate flavor. I highly recommend everyone make their own broths from quality meat products so they know what is going in it!
    As mentioned by other reviewers, the sauce was a bit bland so I added some bottled General Tsao sauce at the end. I also used a 1 lb teriyaki-flavored pork tenderloin for more flavorful meat and more meat (1/4 lb per person. I will defiitely make it again - with those modifications.
    My family and I love this dish. I feel the garlic, ginger and scallion make the kitchen (and the food very fragrant. I've made it three times, twice with pork and once with chicken. When I first made it, I was wondering if it needed soy sauce, but my family said "Nooo, it's great!".
    The dish was a little bland. We added soy sauce and/or terryaki sauce and it helped, but it would have been great if it was flavorful on its own.
    Very bland. I cook a lot of "light" recipes, so the fact that it is light is not the reason that my family and I found it bland. I added crushed red pepper to my portion, my kids politely ate their portions, my husband threw his out. Will not make again.
    This was rather bland and I will probably not make again
    I know its suppose to be light; but I don't think adding soy or teriyaki would add to many calories. Definitely needs more flovor. Kids liked it so that's a plus. My husband added sriracha hot Chili sauce. Will try again.
    This was a good and healthy dinner. ALTHOUGH it was missing something. I added some soy - about 3TBL per the other reviewer. I also augmented with a red pepper and a lb of asparagus in addition to a large package of frozen veg. Husband thought it needed onions. I thought it needed spice - maybe a serrano chile... The recipe has potential, but really, need more oomph...
    This recipe is great IF you add soy sauce at the end. Wait until all the liquid from the chicken broth/cornstarch mixture is thick in the pan and then add the soy - I didn't really measure but I bet it was around 3 tbsp or so. Then continue to cook and the noodles will absorb the rest of the liquid and the soy! It was great!!!
    My boyfriend and I loved this! For veggies I used red peppers, mushrooms, broccoli, and cabbage (since it's in so many Chinese dishes and had it on hand. I couldn't find rice noodles at the grocery but I did find hokkien noodles, which are similar. I had my doubts about this dish but the flavors came together great! Next time I'll make sure the pieces of pork and veggies are smaller so they are easier to eat and we can get a little of everything in each bite. This is a dish that is versatile and you can make it your own like I did!
    This recipe is awesome!! And so fast and easy to make. Next time, I will wait to cook the rice noodles until just before everything is ready (during step 3. I might even add a touch more broth. Otherwise, it was fantastic. The ginger and onion sizzled in oil, combined with the garlic was super yummy. I love just throwing in a package of frozen stir-fry vegetables. You could easily exchange the pork for chicken. It is also an easy gluten free dish - a real bonus!
    Not really tasty, it lacks something, and when I looked at all the other stir fry recipes they all have soy sauce in them. Was this a mistake??? It was very very bland.
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