Pork Stir Fry Noodles With Sticky Sauce

You can’t beat a tasty but easy family dinner that you can cobble together in under 30 minutes, especially one that is nutritious, big on flavour and has budget friendly ingredients. Meet my easy Pork Stir Fry Noodles! It’s full of colour thanks to the veggies I throw in, that sticky sauce is just lip-smackingly good and the noodles are quick and fun. It’s a super fast, super simple pork recipe that is now firmly on our favourites list.

Why you’ll love this Pork Stir Fry recipe

⭐️ Ready in 30 minutes

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⭐️ Marinated for depth of flavour ⭐️ Healthy and colourful While cooking a stir fry isn’t too complicated – just flash fry your pork meat strips, add vegetables and your sauce plus cooked noodles and you are good to go – I wanted to make sure there was a recipe out there that meant we had a REALLY good pork stir fry that was a go-to, nailed-on delicious recipe, every time. With just a few simple store cupboard ingredients, the marinade and sauce are spot on and super easy to make.

Pork Stir Fry Ingredients Notes

Pork – Pork loin medallions are perfect for this dish as they are super quick to cook. They are also really lean and tender. You can find pork medallions in all supermarkets or your local butcher Vegetables – In this I use mangetout and red peppers, but you can use whatever stir fry veg you like. Mushrooms, carrots, green beans, it’s up to you. Just try to keep it varied and colourful Oil – I use vegetable oil as we’re cooking at a high heat for this Ginger and garlic – I use fresh in this dish as we’re cooking it in the oil first Noodles – I go for medium dried egg noodles Crushed peanuts – This is an optional garnish but adds a nice crunch For the marinade – Cornflour, bicarbonate of soda, soy sauce and water. (You can, of course, use reduced sodium sauce if you prefer it less salty) For the stir fry sauce – Oyster sauce, soy sauce and water

Reheating leftovers Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out. In the freezer Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. If you can freeze it without the noodles, that would be best. Make sure you defrost thoroughly before reheating. Then add them to your cooked pork, vegetables and sauce to warm through and let them soak up the sauce. ➡️ Make sure the oil in your pan is super hot before you start cooking. ➡️ Don’t move the pork around too much when you first add it to the pan. ➡️ Pork medallions cook quickly in strips so be careful not to overcook them. If you have more time to play with earlier in the day, chop up your veggies and mix the sauce and marinade together ahead of time. Then you can cook the rest up in about 10 minutes!