Pork and Noodle Stir-Fry

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

1 8-ounce package dry thin Chinese noodles

1 tablespoon chili sesame oil, plus more for serving

4 teaspoons vegetable oil

1 pound ground pork

4 scallions, thinly sliced (white and green parts separated)

2 tablespoons grated fresh ginger

1/4 cup low-sodium soy sauce

2 tablespoons mirin

1 tablespoon rice vinegar

2 1/2 cups matchstick or shredded carrots (from a 10-ounce bag)

6 ounces snow peas, trimmed and halved on an angle


  1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
  2. Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
  3. Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
  4. Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.