Pork and Noodle Stir-Fry

Total Time:
35 min
20 min
15 min

4 servings


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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3.2 20
Thought this came out as a great noodle bowl!! Yea it was soupy, maybe we needed more veggies or corn starch. But the flavors were great. Fresh ginger and garlic, not generic tasting "Panda Express" style syrup sauce all over the veggies. Also, we used fresh veggies instead the pre-cut. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This sounds good and I would really like to print it, can someone please tell me how to do that on this new site. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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