Pork Nut Vegetable Noodles
Elevate your weeknight dinner game with these irresistible Pork Nut Vegetable Noodles, a quick and flavorful stir-fry that's perfect for busy evenings. Tender slices of marinated pork are stir-fried to perfection and tossed with savory hoisin-soy sauce, crisp red bell peppers, carrots, and zucchini for a vibrant medley of textures and colors. Nutty roasted peanuts add an addictive crunch, while fragrant garlic, ginger, and a hint of chili bring bold depth to every bite. Tossed together with perfectly cooked egg noodles and a drizzle of sesame oil, this dish captures the essence of Asian-inspired comfort food. Garnished with fresh spring onions and a squeeze of lime, these noodles are a complete meal that's as satisfying as it is easy to make. Perfect for noodle lovers, stir-fry enthusiasts, and anyone seeking a wholesome yet indulgent dish to brighten the table!
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Ingredients
- 300 grams pork loin or pork shoulder (thinly sliced)
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 250 grams egg noodles (dried or fresh)
- 3 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 medium red bell pepper (sliced into thin strips)
- 1 large carrot (julienned)
- 1 medium zucchini (julienned)
- 50 grams roasted peanuts (roughly chopped)
- 1 teaspoon sesame oil
- 2 tablespoons hoisin sauce
- 0.5 teaspoon chili paste or chili flakes (optional, for heat)
- 2 stalks spring onions (sliced, for garnish)
- 2 pieces lime wedges (for serving)
Directions
Step 1
In a medium bowl, combine the sliced pork with 1 tablespoon of soy sauce and the cornstarch. Mix well to coat evenly and set aside to marinate for 10-15 minutes.
Step 2
Cook the egg noodles according to the package instructions. Drain and set aside.
Step 3
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated pork and stir-fry until fully cooked and browned, about 5-6 minutes. Remove the pork from the wok and set aside.
Step 4
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Step 5
Add the sliced red bell pepper, julienned carrot, and zucchini to the wok. Stir-fry the vegetables for 3-4 minutes until they are tender but still crisp.
Step 6
Return the cooked pork to the wok and toss with the vegetables. Add the hoisin sauce, remaining 2 tablespoons of soy sauce, sesame oil, and chili paste or chili flakes, if using. Mix everything well to coat in the sauce.
Step 7
Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce and heated through.
Step 8
Remove the wok from the heat and stir in the chopped roasted peanuts.
Step 9
Serve the Pork Nut Vegetable Noodles hot, garnished with sliced spring onions and lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
| Serving size | (1234.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1903.4 |
| Total Fat 110.8g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 31.6g | |
| Cholesterol 302.9mg | 0% |
| Sodium 2813.1mg | 0% |
| Total Carbohydrate 127.7g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 28.2g | |
| Protein 112.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.4mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 3068.4mg | 0% |
Source of Calories