This Hoisin Pork Noodle Stir Fry is full of lime, ginger, garlic and coriander flavours, sweet hoisin sauce and is deliciously quick and easy. We'll use pork tenderloin for a quick-cooking and lean cut of pork, that still carries lots of flavour and goes really well with our hoisin stir fry sauce. You can whip this up in just 25 minutes, so let's get to it!
Stir fries are a go to dinner in my household, and this Hoisin Pork Noodle Stir Fry is a goodie. It has just the right amount of sauce, great tangy flavours and deliciously fresh vegetables. It's just as delicious as a stir-fry you might pick up from your local takeaway, but is guaranteed to be healthier.
What kind of pork is used for stir fry?
In this recipe I've used pork tenderloin. It's a great cut for stir fry, because as the name suggests it is tender, lean and cooks quickly. You can also use pork mince in stir fries, they'll give more flavour and fat.
How long do you stir fry pork for?
Because tenderloin is a lean cut it needs to be cooked quickly - so just 2-3 minutes on the frying pan. Cook on one side without touching for 1 minute, then stir fry to cook through. I like to add ginger and coriander in the last minute of cooking, so the aromatics release their flavour but are not overcooked, then remove the pork to a plate while you cook the rest of the stir fry.
Tip - don't skip this step of removing the pork. If you keep it in the same pan while you cook vegetables it will become tough from over cooking.
Once you've removed it from the heat season generously with salt. Salt can draw out moisture from meat, so you want to wait until you have cooked it to season it.
What are the best noodles for stir fry?
The noodles I've used in this recipe are egg noodles, which are a great, versatile noodle that work really well in stir fries. You can also use rice noodles if you are gluten free. I personally prefer stick rice noodles for stir frying (as opposed to thinner, vermicelli noodles), as they hold their form better under the sauté of a stir fry.
Do you boil noodles before you stir fry?
If you've ever had mushy noodles in a stir fry you'll know it can really ruin the texture of your dinner. I've recently learnt how to prepare noodles perfectly for a stir fry, and it all comes down to soaking your noodles in room temperature water before you cook them in boiling water. This way, the water will soften the noodles and they'll cook more evenly in boiling water. They also then only need 1-2 minutes in boiling water (not 4-5 minutes if you cook them from raw), and they'll retain their form better in the stir fry.
What do you need to make Pork Noodle Stir Fry?
- Pork tenderloin - a lean cut of meat, you want about 350g for 4 serves. Slice it into ½ cm strips.
- Noodles - I used thin egg noodles, but you can use rice noodles too.
- Aromatics - Ginger, Garlic, Coriander, Lime
- Vegetables - Carrot (make sure you slice this thinly), capsicum, pak choi. You can use any other crisp vegetables that are in season.
- Sauce - soy sauce, water, hoisin sauce, peanut butter, sesame oil and juice of the lime. It may seize at first, keep whisking until smooth.
The most important tip for any good noodle stir fry, but in particular this pork noodle stir fry, is to soak your noodles in room temperature water before you boil them. It doesn't have to be a long soak, just pop them in a bowl of water while you are prepping the vegetables, but it will make all the difference in the quality of your noodles. They will soften before you cook them, and cook more evenly. If you boil them from raw they will be cooked on the outside and hard on the inside (or worse, cooked on the inside and mushy on the outside).
- Gluten Free - Swap soy sauce for tamari. Make sure you use gluten free hoisin sauce. Use rice noodles instead of egg noodles.
- To keep this simple and plain you can serve your child plain noodles, sautéed vegetables (without sauce) and slices of pork.
You will need a pot, a stovetop, a deep frying pan or wok.
More Asian Fusion Recipes
- Deep frying pan or wok
- 200 g dried egg noodles
- 2 clove garlic
- 2 tablespoon fresh ginger
- 1 carrot
- 1 red capsicum
- 1 bunch pak choi
- ½ bunch coriander
- 2 tablespoon cornflour
- 1 teaspoon cinnamon
- 350 g pork tenderloin
- 2 tablespoon light soy sauce
- 2 tablespoon water
- 2 tablespoon hoisin sauce
- 2 tablespoon peanut butter
- 2 teaspoon sesame oil
- 1 lime 2 pcs lime total for the recipe
- 2 tablespoon vegetable oil 3 tablespoon total for the recipe
- ½ teaspoon salt
- 1 tablespoon vegetable oil 3 tablespoon total for the recipe
- 1 broccoli
- 1 lime 2 pcs lime total for the recipe
- Place noodles in a bowl of water to soak. This will mean they cook more evenly in the boiling water (and then in the wok) and don't get mushy. Meanwhile, place a medium pot of water on the stove to boil.200 g dried egg noodles
- Mince garlic. Peel and matchstick ginger. Peel and slice carrot thinly into half moons. Slice capsicum into 1 cm pieces. Slice base from pak choi, discard, then chop leaves. Chop coriander leaves and finely slice stalks.2 clove garlic, 2 tablespoon fresh ginger, 1 carrot, 1 red capsicum, 1 bunch pak choi, ½ bunch coriander
- Once the water is boiling, cook noodles for just a minute or two (because you soaked them, they don't need as long). Test them, then drain.200 g dried egg noodles
- Mix cornflour and cinnamon in a bowl. Slice pork tenderloin into ½ cm slices and toss in the flour mix so well coated.2 tablespoon cornflour, 1 teaspoon cinnamon, 350 g pork tenderloin
- Mix together soy sauce, water, hoisin sauce, peanut butter, sesame oil and juice of the lime. It may seize at first, keep whisking until smooth.2 tablespoon light soy sauce, 2 tablespoon water, 2 tablespoon hoisin sauce, 2 tablespoon peanut butter, 2 teaspoon sesame oil, 1 lime
- Heat oil in a deep frying pan or wok on high. Add pork in a single layer, fry on one side without touching, then sauté for 3 mins or until golden. Add ginger, garlic and coriander stalks. Cook for 1 min then remove to a plate and sprinkle with salt.2 clove garlic, 2 tablespoon fresh ginger, ½ bunch coriander, 2 tablespoon vegetable oil, ½ teaspoon salt
- Add more oil, and veggies to the wok and cook for 4 mins, until veggies are tender (test carrot). Option to serve your child plain noodles and veggies now, otherwise pour over sauce and mix through. Once combined, return pork to the wok and toss.1 tablespoon vegetable oil, 1 broccoli
- Kids may prefer pork sliced up, and plain noodles, pork and veggies if you reserved them in earlier steps. Slice lime into wedges and serve adults noodles topped with coriander leaves and lime.1 lime, ½ bunch coriander