Just imagine the cozy aroma of savory pork mingling with tender noodles—the ultimate comfort food that warms both heart and home. Whether you’re craving a quick weeknight dinner or a leisurely weekend feast, these delightful recipes promise to satisfy every palate. Get ready to discover 29 irresistible dishes that will become your new go-to favorites!
Spicy Pork and Ramen Soup
Dinner just got an upgrade with this spicy pork and ramen soup. It’s hearty, flavorful, and ready in no time—perfect for a cozy night in.
Ingredients
– a couple of pork chops, thinly sliced
– 2 packs of instant ramen noodles
– 4 cups of chicken broth
– a splash of soy sauce
– a tablespoon of chili garlic sauce
– 2 cloves of garlic, minced
– a handful of green onions, chopped
– a drizzle of sesame oil
Instructions
1. Heat a large pot over medium-high heat and add a drizzle of sesame oil.
2. Add the sliced pork chops and cook for 3-4 minutes until browned, stirring occasionally to prevent sticking.
3. Toss in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Pour in the 4 cups of chicken broth and bring it to a boil.
5. Stir in a splash of soy sauce and a tablespoon of chili garlic sauce for that kick.
6. Add the ramen noodles (discard the seasoning packets) and cook for 3 minutes, stirring gently to separate them.
7. Reduce the heat to low and simmer for 2 more minutes to let the flavors meld.
8. Turn off the heat and stir in the chopped green onions.
9. Serve immediately while hot.
Perfectly tender pork and chewy noodles swim in a savory, spicy broth that warms you from the inside out. Top with extra green onions or a soft-boiled egg for a richer meal—it’s a bowl of comfort that never disappoints.
Ginger Pork and Udon Stir-Fry
Ginger pork and udon stir-fry delivers bold flavor with minimal effort. Get your wok ready for this quick weeknight dinner that comes together in under 30 minutes. Perfect for busy evenings when you crave something satisfying yet simple.
Ingredients
– 8 oz udon noodles
– 1 lb pork shoulder, thinly sliced
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 thumb-sized piece of ginger, grated
– 1 cup sliced bell peppers
– 1/2 cup sliced onions
– 1/4 cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp sesame oil
– A splash of rice vinegar
– A couple of green onions, chopped
Instructions
1. Cook udon noodles according to package directions until al dente, then drain and set aside. Tip: Rinse noodles with cold water to prevent sticking.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add pork slices and cook for 3-4 minutes until browned and no longer pink, stirring occasionally.
4. Push pork to one side and add garlic and ginger, cooking for 30 seconds until fragrant.
5. Add bell peppers and onions, stir-frying for 2 minutes until slightly softened but still crisp.
6. Pour in soy sauce, oyster sauce, sesame oil, and rice vinegar, stirring to combine everything.
7. Add cooked udon noodles to the wok and toss vigorously for 2 minutes until well coated and heated through. Tip: Use tongs for easier tossing.
8. Remove from heat and garnish with chopped green onions. Tip: Let it sit for 2 minutes before serving to allow flavors to meld.
What makes this dish stand out is the chewy udon noodles clinging to the savory-sweet sauce, with the ginger providing a warm kick. Serve it straight from the wok for maximum freshness, or top with a fried egg for extra richness.
Vietnamese Pork and Noodle Salad
Craving something fresh yet satisfying? This Vietnamese pork and noodle salad delivers bright flavors with minimal effort. Perfect for warm days or when you need a quick, balanced meal.
Ingredients
– 8 oz rice vermicelli noodles
– 1 lb pork shoulder, thinly sliced
– 2 tbsp fish sauce
– 1 tbsp sugar
– 2 cloves garlic, minced
– A splash of vegetable oil
– 2 cups shredded lettuce
– A handful of fresh mint leaves
– A handful of fresh cilantro
– 1 carrot, julienned
– 2 tbsp lime juice
– 1 tbsp chopped peanuts
Instructions
1. Bring a large pot of water to a rolling boil.
2. Add the rice vermicelli noodles and cook for 3-4 minutes until tender but still slightly chewy.
3. Drain the noodles and rinse under cold water to stop the cooking process. Tip: Rinsing prevents them from sticking together.
4. In a bowl, combine the sliced pork with fish sauce, sugar, and minced garlic, tossing to coat evenly.
5. Heat a splash of vegetable oil in a skillet over medium-high heat until it shimmers.
6. Add the marinated pork and cook for 5-6 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
7. Remove the pork from the skillet and let it rest for 2 minutes. Tip: Resting keeps the juices in for a tender bite.
8. In a large serving bowl, layer the shredded lettuce, cooked noodles, cooked pork, mint leaves, cilantro, and julienned carrot.
9. Drizzle lime juice over the top and toss everything gently to combine. Tip: Toss just before serving to keep the noodles from getting soggy.
10. Sprinkle with chopped peanuts for crunch.
Kick back and enjoy the mix of tender pork, chewy noodles, and crisp veggies. The tangy lime and herbs make it refreshing, while the peanuts add a nice crunch. Serve it chilled or at room temperature for a light lunch or dinner.
Creamy Pork Stroganoff with Egg Noodles
Most nights call for something comforting and quick. This creamy pork stroganoff delivers both in under 30 minutes. Perfect for busy weeknights when you need a satisfying meal fast.
Ingredients
– 1 pound of pork tenderloin, sliced thin
– 8 ounces of wide egg noodles
– 2 tablespoons of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 8 ounces of sliced cremini mushrooms
– 1 cup of beef broth
– 1 tablespoon of Worcestershire sauce
– 1 cup of sour cream
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg noodles and cook according to package directions, about 8-10 minutes, until al dente.
3. Drain the noodles and set aside.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the sliced pork and cook for 3-4 minutes, until browned on all sides.
6. Remove the pork from the skillet and set aside.
7. Add the diced onion to the same skillet and cook for 2-3 minutes, until softened.
8. Add the minced garlic and cook for 30 seconds, until fragrant.
9. Add the sliced mushrooms and cook for 5-6 minutes, until they release their liquid and brown slightly.
10. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
11. Return the cooked pork to the skillet and simmer for 2-3 minutes to heat through.
12. Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy.
13. Season with salt and pepper to taste.
14. Add the cooked egg noodles to the skillet and toss to coat evenly with the sauce.
15. Garnish with chopped fresh parsley before serving.
Ultra creamy and rich, this stroganoff clings perfectly to every noodle. The tender pork and earthy mushrooms create a deeply satisfying flavor profile. Try serving it with a simple green salad for a complete meal that feels indulgent yet effortless.
Pork Lo Mein with Vegetables
Never underestimate how quickly this pork lo mein comes together for a satisfying weeknight dinner. Noodles soak up savory sauce while crisp-tender veggies add freshness. Ready in under 30 minutes, it beats takeout every time.
Ingredients
– 8 oz lo mein noodles
– 1 lb pork tenderloin, thinly sliced
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– a thumb of ginger, grated
– 1 cup sliced bell peppers
– 1 cup shredded carrots
– a couple of scallions, chopped
– ¼ cup soy sauce
– 2 tbsp oyster sauce
– a splash of sesame oil
– a pinch of red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Cook lo mein noodles according to package directions until al dente, about 4-5 minutes.
3. Drain noodles and rinse with cold water to stop cooking; set aside.
4. Heat vegetable oil in a large wok or skillet over high heat until shimmering.
5. Add pork slices in a single layer and cook undisturbed for 2 minutes to develop a sear.
6. Flip pork and cook for another 2 minutes until no longer pink; remove from wok.
7. Tip: Don’t overcrowd the wok—cook pork in batches if needed for better browning.
8. Reduce heat to medium and add garlic and ginger; stir for 30 seconds until fragrant.
9. Add bell peppers and carrots; stir-fry for 3 minutes until slightly softened.
10. Return pork to the wok along with cooked noodles.
11. Pour in soy sauce, oyster sauce, sesame oil, and red pepper flakes.
12. Toss everything together for 2-3 minutes until well coated and heated through.
13. Tip: Use tongs for tossing to evenly distribute sauce without breaking noodles.
14. Stir in scallions and cook for 1 more minute.
15. Tip: For extra crunch, reserve some scallions to garnish at the end.
16. Remove from heat and serve immediately.
Ultra-savory with a hint of spice, this lo mein has springy noodles and juicy pork. The veggies stay crisp for a perfect texture contrast. Try topping with a fried egg or extra chili oil for a customizable kick.
Pork and Peanut Noodle Bowl
Ready for a flavor-packed meal in minutes? This pork and peanut noodle bowl delivers savory satisfaction with minimal effort. Perfect for busy weeknights when you crave something hearty.
Ingredients
– 8 oz of rice noodles
– 1 lb of ground pork
– 2 cloves of garlic, minced
– a couple of tablespoons of soy sauce
– a generous scoop of creamy peanut butter
– a splash of rice vinegar
– a handful of chopped cilantro
– a sprinkle of crushed peanuts
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the rice noodles and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; this keeps them from getting mushy.
4. Heat a large skillet over medium-high heat and add the ground pork, breaking it up with a spatula.
5. Cook the pork for 5-7 minutes until no pink remains and it’s lightly browned.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
7. Stir in the soy sauce, peanut butter, and rice vinegar, mixing until the sauce is smooth and coats the pork.
8. Toss the cooked noodles into the skillet with the pork mixture, stirring to combine everything evenly.
9. Remove from heat and fold in the chopped cilantro for a fresh burst of flavor.
10. Divide the noodle mixture into bowls and top with a sprinkle of crushed peanuts for crunch.
Hearty and satisfying, this bowl boasts a creamy peanut sauce clinging to tender noodles and savory pork. The cilantro adds a bright finish, while the peanuts provide a delightful crunch. Try serving it with a side of quick-pickled veggies for an extra zing.
Teriyaki Pork and Soba Noodles
Finally, a quick weeknight meal that actually satisfies. Teriyaki pork with soba noodles comes together fast and delivers big flavor.
Ingredients
– 1 lb pork tenderloin, sliced thin
– 8 oz soba noodles
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– A splash of sesame oil
– A couple of green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add soba noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles and rinse under cold water to stop cooking, then set aside.
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add pork slices in a single layer and cook for 2-3 minutes per side until browned.
7. Push pork to one side of the skillet and add garlic and ginger to the empty space.
8. Cook garlic and ginger for 30 seconds until fragrant, then mix with the pork.
9. Pour teriyaki sauce over the pork and bring to a simmer.
10. Cook for 2-3 minutes until sauce thickens slightly and coats the pork.
11. Add cooked soba noodles to the skillet and toss to combine with the pork and sauce.
12. Remove from heat and stir in green onions and sesame seeds.
Beyond just another noodle dish, this one stands out with its perfect chew from the soba and sticky-sweet glaze on tender pork. Serve it warm with extra green onions on top for a fresh crunch, or chill it for a satisfying cold lunch the next day.
Thai Pork Noodle Curry
You’ve probably craved something bold and comforting. This Thai pork noodle curry delivers big flavor with minimal fuss.
Ingredients
– a couple of pork chops, sliced thin
– 8 oz of rice noodles
– 1 can of coconut milk
– 2 tbsp of red curry paste
– a splash of fish sauce
– 1 tbsp of brown sugar
– 1 cup of chicken broth
– 2 cloves of garlic, minced
– a handful of basil leaves
– 1 tbsp of vegetable oil
Instructions
1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced pork and cook for 4-5 minutes, stirring occasionally, until browned and no longer pink.
3. Tip: Don’t overcrowd the pan to ensure the pork gets a good sear.
4. Push the pork to one side and add the minced garlic, sautéing for 30 seconds until fragrant.
5. Stir in 2 tbsp of red curry paste and cook for 1 minute to bloom the flavors.
6. Pour in 1 can of coconut milk, 1 cup of chicken broth, a splash of fish sauce, and 1 tbsp of brown sugar, bringing it to a simmer.
7. Reduce heat to low and let it simmer for 10 minutes, stirring occasionally.
8. Meanwhile, cook 8 oz of rice noodles according to package directions, then drain and set aside.
9. Tip: Rinse the noodles with cold water after draining to prevent sticking.
10. Add the cooked noodles to the skillet, tossing to coat them evenly in the curry sauce.
11. Stir in a handful of basil leaves and cook for another 2 minutes until wilted.
12. Tip: Taste and adjust seasoning with more fish sauce if needed, but avoid over-salting.
13. Remove from heat and let it sit for 2 minutes to thicken slightly.
Hearty and aromatic, this dish boasts tender pork and silky noodles in a rich, coconut-based curry. Serve it topped with extra basil or a squeeze of lime for a bright finish.
Sesame Pork and Rice Noodle Stir-Fry
Busy weeknights demand quick, satisfying meals. This stir-fry delivers big flavor with minimal effort. Let’s get cooking.
Ingredients
– 8 oz rice noodles
– 1 lb pork loin, sliced thin
– 2 tbsp sesame oil
– 3 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp brown sugar
– 1 red bell pepper, sliced
– 2 carrots, julienned
– 4 green onions, chopped
– 1 tbsp sesame seeds
– A splash of vegetable oil
Instructions
1. Place rice noodles in a large bowl and cover with boiling water for 8 minutes until tender.
2. Drain noodles thoroughly and toss with 1 tbsp sesame oil to prevent sticking.
3. Heat a large wok or skillet over high heat for 2 minutes until smoking hot.
4. Add a splash of vegetable oil and swirl to coat the pan.
5. Add pork slices in a single layer and cook for 3 minutes without stirring to get a good sear.
6. Flip pork and cook for another 2 minutes until no longer pink.
7. Push pork to one side and add garlic and ginger to the empty space.
8. Cook for 30 seconds until fragrant, then mix with pork.
9. Add bell pepper and carrots, stir-frying for 3 minutes until slightly softened.
10. Pour in soy sauce, rice vinegar, and brown sugar, stirring to combine.
11. Add drained noodles to the wok, tossing to coat evenly with sauce.
12. Cook for 2 minutes, stirring constantly, until everything is heated through.
13. Remove from heat and stir in remaining 1 tbsp sesame oil.
14. Garnish with green onions and sesame seeds before serving.
Serve immediately while hot for the best texture. The noodles should be slightly chewy with crisp-tender vegetables. For extra crunch, top with additional sesame seeds or serve with lime wedges on the side.
Pork Pho with Fresh Herbs
Yep, nothing beats a steaming bowl of pork pho on a crisp fall day. This version comes together fast with fresh herbs for a bright finish. Let’s get cooking.
Ingredients
– 1 pound of pork tenderloin, sliced thin
– 8 cups of beef broth
– 1 package of rice noodles
– 1 onion, chopped rough
– 3 cloves of garlic, smashed
– a 2-inch piece of ginger, sliced
– a couple of star anise pods
– 1 cinnamon stick
– 2 tablespoons of fish sauce
– 1 tablespoon of soy sauce
– a big handful of fresh basil
– a big handful of fresh cilantro
– 2 limes, cut into wedges
– 2 jalapeños, sliced thin
– a splash of sriracha (optional)
Instructions
1. In a large pot, combine 8 cups of beef broth, 1 chopped onion, 3 smashed garlic cloves, the sliced ginger, 2 star anise pods, and 1 cinnamon stick.
2. Bring the broth to a boil over high heat, then reduce to a simmer and cook for 20 minutes to infuse the flavors—this builds a rich base.
3. While the broth simmers, cook 1 package of rice noodles according to package directions, usually in boiling water for 5-7 minutes until tender, then drain and set aside.
4. Strain the broth through a fine-mesh sieve to remove the solids, returning the clear broth to the pot.
5. Add 2 tablespoons of fish sauce and 1 tablespoon of soy sauce to the broth, stirring to combine.
6. Thinly slice 1 pound of pork tenderloin against the grain for tenderness.
7. Bring the broth back to a gentle simmer over medium heat.
8. Add the sliced pork to the simmering broth and cook for 3-4 minutes, just until the pork is no longer pink—don’t overcook to keep it juicy.
9. Divide the cooked rice noodles among serving bowls.
10. Ladle the hot broth and pork over the noodles in each bowl.
11. Top each bowl with a big handful of fresh basil, a big handful of fresh cilantro, sliced jalapeños, and lime wedges on the side for squeezing.
12. Add a splash of sriracha if you like some heat.
Now, dig in! The broth is savory and aromatic, with tender pork and a burst of freshness from the herbs. Try serving it with extra lime for a zesty kick—it’s perfect for a quick, satisfying meal.
Garlic Pork and Vermicelli
Tender pork and silky vermicelli come together in this garlicky one-pan wonder. This dish delivers bold flavor with minimal effort, perfect for busy weeknights. Let’s get cooking right away.
Ingredients
– 1 lb pork shoulder, sliced thin
– 8 oz vermicelli noodles
– 6 garlic cloves, minced
– 2 tbsp vegetable oil
– 1/4 cup soy sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– A splash of water
– A couple of green onions, chopped
Instructions
1. Soak vermicelli noodles in warm water for 10 minutes until pliable, then drain completely.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add sliced pork shoulder and cook for 5-7 minutes until browned on all sides.
4. Push pork to one side and add minced garlic to the empty space, cooking for 30 seconds until fragrant.
5. Tip: Don’t let the garlic burn—it turns bitter fast.
6. Pour in soy sauce, oyster sauce, and sugar, stirring to combine everything.
7. Add drained vermicelli noodles and a splash of water to the skillet.
8. Toss everything together and cook for 3-4 minutes, stirring frequently to prevent sticking.
9. Tip: If the noodles look dry, add another tablespoon of water.
10. Sprinkle chopped green onions over the top and cook for 1 more minute.
11. Tip: Let it sit off the heat for 2 minutes before serving—the noodles absorb more flavor.
12. Plate immediately while hot.
Perfectly chewy noodles cling to savory, garlic-infused pork in every bite. The green onions add a fresh crunch that balances the richness. Try serving it with a squeeze of lime for a bright twist.
Pork Yakisoba with Cabbage
Yakisoba delivers that perfect savory-sweet combo we all crave. Pork and cabbage make it hearty while keeping things simple. You’ll have dinner ready in under 30 minutes.
Ingredients
– 8 oz pork loin, thinly sliced
– 4 cups shredded cabbage
– 2 packages (7 oz each) fresh yakisoba noodles
– 3 tbsp vegetable oil
– 1/4 cup soy sauce
– 2 tbsp Worcestershire sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– A couple of green onions, sliced
– Optional: a sprinkle of beni shoga (pickled ginger)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add sliced pork and cook for 3-4 minutes, stirring occasionally, until no longer pink.
3. Push pork to one side and add remaining 1 tbsp oil to the empty space.
4. Add shredded cabbage and cook for 2-3 minutes until slightly wilted but still crisp.
5. Tip: Don’t overcrowd the pan—this ensures everything gets nicely browned instead of steaming.
6. In a small bowl, whisk together soy sauce, Worcestershire sauce, oyster sauce, and sugar until sugar dissolves.
7. Add yakisoba noodles to the skillet (no need to precook if using fresh ones).
8. Pour sauce over noodles and toss everything together with tongs.
9. Cook for 4-5 minutes, tossing frequently, until noodles are heated through and sauce is absorbed.
10. Tip: Keep the heat high to get a bit of caramelization on the noodles for extra flavor.
11. Stir in sliced green onions and cook for 1 more minute.
12. Tip: If the noodles stick, add a splash of water to loosen them up.
13. Remove from heat and serve immediately.
Vibrant and satisfying, this dish balances tender pork with crunchy cabbage against the chewy noodles. The umami-rich sauce clings perfectly to every strand. Try topping with beni shoga for a tangy kick or serve with a soft-boiled egg for extra richness.
Honey Garlic Pork and Ramen
Kickstart dinner with this savory bowl. Honey Garlic Pork and Ramen combines sweet, sticky pork with chewy noodles for a fast, satisfying meal. Ready in under 30 minutes.
Ingredients
– a pound of pork tenderloin, sliced thin
– 2 packages of instant ramen noodles (toss the seasoning packets)
– 3 cloves of garlic, minced
– a quarter cup of honey
– 2 tablespoons of soy sauce
– a tablespoon of olive oil
– a splash of rice vinegar
– a couple of green onions, chopped
Instructions
1. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sliced pork to the skillet in a single layer, cooking for 3-4 minutes per side until browned and cooked through.
3. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
4. Remove the pork from the skillet and set it aside on a plate.
5. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
6. Pour in a quarter cup of honey, 2 tablespoons of soy sauce, and a splash of rice vinegar, stirring to combine.
7. Bring the sauce to a simmer and let it cook for 2 minutes until slightly thickened.
8. Tip: Simmering the sauce deepens the flavor and helps it cling to the pork.
9. Return the cooked pork to the skillet, tossing to coat evenly in the sauce for 1 minute.
10. Meanwhile, cook the 2 packages of ramen noodles according to package directions, draining them well.
11. Tip: Undercook the noodles slightly—they’ll soften more when mixed with the hot pork and sauce.
12. Divide the noodles between bowls, top with the honey garlic pork, and garnish with chopped green onions.
13. Best served immediately while hot. The pork is tender with a glossy, sweet-savory glaze, and the noodles soak up all the delicious sauce. Try adding a soft-boiled egg or sesame seeds for extra crunch and richness.
Pork Dan Dan Noodles
Pork dan dan noodles pack a punch with spicy, savory flavors that come together in minutes. Perfect for a quick weeknight dinner that feels anything but ordinary. This Sichuan classic delivers satisfaction in every slurp.
Ingredients
– 8 ounces of fresh wheat noodles
– 1/2 pound of ground pork
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 2 tablespoons of chili oil
– 1 tablespoon of Sichuan peppercorns, crushed
– 1/4 cup of chopped scallions
– A couple of tablespoons of peanut butter
– A splash of rice vinegar
– A handful of chopped peanuts for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh wheat noodles and cook for 3-4 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Heat a large skillet over medium-high heat and add the sesame oil.
5. Add the ground pork to the skillet and cook for 5-6 minutes, breaking it up with a spoon until browned and crumbly.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add the soy sauce, chili oil, crushed Sichuan peppercorns, and peanut butter, stirring to combine and cook for 2 minutes.
8. Pour in a splash of rice vinegar and mix well, then remove the skillet from the heat.
9. Divide the cooked noodles among serving bowls.
10. Top the noodles with the pork mixture, ensuring an even distribution.
11. Garnish with chopped scallions and a handful of peanuts for crunch.
12. Serve immediately, tossing everything together before eating to coat the noodles evenly.
Each bite offers a mix of tender noodles, savory pork, and a numbing spice from the Sichuan peppercorns. Enjoy it as is or add a fried egg on top for extra richness—it’s a bowl that never disappoints.
Sweet and Sour Pork with Crispy Noodles
A classic Chinese-American favorite that balances tangy and sweet flavors. Crispy noodles provide the perfect crunchy base for tender pork and vibrant vegetables. Simple to make at home with pantry staples.
Ingredients
– 1 pound pork shoulder, cut into 1-inch cubes
– 1 cup cornstarch
– 2 cups vegetable oil for frying
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/2 cup pineapple chunks (canned works fine)
– 1/4 cup ketchup
– 1/4 cup rice vinegar
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– A splash of water if needed
– 8 oz crispy chow mein noodles
Instructions
1. Pat the pork cubes dry with paper towels to ensure maximum crispiness when fried.
2. Toss the pork cubes in cornstarch until evenly coated, shaking off any excess.
3. Heat vegetable oil in a deep skillet or wok to 350°F, using a thermometer for accuracy.
4. Fry the pork in batches for 3-4 minutes until golden brown and crispy, then drain on paper towels.
5. Pour out all but 1 tablespoon of oil from the skillet.
6. Sauté the bell peppers and onion over medium-high heat for 3 minutes until slightly softened.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Stir in ketchup, rice vinegar, soy sauce, and brown sugar to create the sauce.
9. Bring the sauce to a simmer and cook for 2 minutes until slightly thickened.
10. Add pineapple chunks and cooked pork, tossing to coat everything in the sauce.
11. If the sauce is too thick, add a splash of water to reach your desired consistency.
12. Divide crispy chow mein noodles among serving plates.
13. Spoon the sweet and sour pork mixture over the noodles immediately to maintain crunch.
14. Serve right away while hot.
What makes this dish special is the contrast between the crispy noodles and saucy pork. The sweet and tangy sauce clings perfectly to every bite. Try garnishing with sliced green onions or sesame seeds for extra flavor and color.
Pork and Zucchini Noodles with Soy Sauce
Even the busiest weeknights deserve a satisfying meal. This pork and zucchini noodle dish comes together in minutes with minimal cleanup. Expect bold flavors and a healthy twist on classic stir-fry.
Ingredients
– 1 lb of pork tenderloin, sliced thin
– 4 medium zucchinis, spiralized into noodles
– 2 tbsp of soy sauce
– 1 tbsp of olive oil
– 2 cloves of garlic, minced
– A pinch of red pepper flakes
– A splash of sesame oil
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the thinly sliced pork tenderloin and cook for 4-5 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Slice the pork against the grain for maximum tenderness.
4. Push the cooked pork to one side of the skillet.
5. Add the minced garlic and red pepper flakes to the empty side and sauté for 30 seconds until fragrant.
6. Tip: Don’t let the garlic burn—it turns bitter quickly.
7. Add the zucchini noodles to the skillet and toss everything together.
8. Cook for 2-3 minutes, stirring frequently, until the zucchini is just tender but still has a slight crunch.
9. Pour in 2 tbsp of soy sauce and a splash of sesame oil, then toss to coat evenly.
10. Cook for another 1 minute to let the flavors meld.
11. Tip: Avoid overcooking the zucchini noodles to prevent them from becoming mushy.
12. Remove from heat and serve immediately.
A perfectly balanced dish with tender pork and crisp zucchini noodles. The soy sauce adds a savory depth, while the sesame oil provides a nutty finish. Try topping with chopped green onions or a squeeze of lime for extra freshness.
Conclusion
Cooking comfort food has never been easier with these 29 pork and noodle recipes! We hope you find new family favorites among these delicious dishes. Don’t forget to share which recipes you try in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
