Oriental Pork With Noodles

Name: Oriental Pork With Noodles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: Asian
Ingredients: 300 g medium egg noodles, cooked; 2 tbsp sunflower oil; 700 g pork fillet, thinly sliced; 2 clove garlic cloves, peeled and finely chopped; 2 tbsp fresh ginger, peeled and grated; handful Szechuan peppercorns, lightly crushed; 125 g shiitake mushrooms, wiped and halved; 125 g oyster mushrooms, wiped and torn into bite-sized pieces; 1 large red bell pepper, deseeded and chopped; ⅓ piece fresh red chilli, deseeded and chopped; 200 g pak choi, chopped; 300 g bean sprouts; 75 ml chicken stock; 6 tbsp oyster sauce; 2 tsp fish sauce; dark soy sauce, to taste; 2 tsp sesame oil; 1 bunch spring onions, trimmed and sliced; 1 small bunch fresh coriander leaves, chopped

Recipe GLPRc7d31cdaf232a2

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Asian

Main Course

45 min

275 cal

Servings: 12

Stovetop

SNAP eligible

A vibrant Asian-inspired stir-fry featuring tender sliced pork cooked with earthy mushrooms, crisp vegetables, and chewy egg noodles in a fragrant ginger and Szechuan peppercorn sauce. This quick and satisfying dish balances savory umami flavors with fresh herbs and a hint of heat.

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Ingredients

300 g medium egg noodles, cooked

2 tbsp sunflower oil

700 g pork fillet, thinly sliced

2 clove garlic cloves, peeled and finely chopped

2 tbsp fresh ginger, peeled and grated

handful Szechuan peppercorns, lightly crushed

125 g shiitake mushrooms, wiped and halved

125 g oyster mushrooms, wiped and torn into bite-sized pieces

1 large red bell pepper, deseeded and chopped

⅓ piece fresh red chilli, deseeded and chopped

200 g pak choi, chopped

300 g bean sprouts

75 ml chicken stock

6 tbsp oyster sauce

2 tsp fish sauce

dark soy sauce, to taste

2 tsp sesame oil

1 bunch spring onions, trimmed and sliced

1 small bunch fresh coriander leaves, chopped

Directions

Cook the egg noodles according to package directions, drain well, and set aside.
Heat the sunflower oil in a large wok or heavy-bottomed skillet over high heat. Once shimmering, add the pork slices in batches to avoid crowding, cooking for 2–3 minutes per batch until no pink remains and the internal temperature reaches 165°F. Transfer to a plate.
In the same wok, add the garlic and crushed Szechuan peppercorns, stirring constantly for about 30 seconds until fragrant.
Add the grated ginger and stir for another 30 seconds to release its aroma.
Add the shiitake and oyster mushrooms, tossing frequently for 3–4 minutes until they begin to soften and release their moisture.
Stir in the red bell pepper and fresh chilli, cooking for 2 minutes until slightly tender.
Add the pak choi and bean sprouts, tossing well for 1–2 minutes to lightly wilt them while keeping them crisp.
Pour in the chicken stock and return the cooked pork to the wok, stirring to combine.
Add the oyster sauce and fish sauce, stirring until evenly distributed. Taste and add dark soy sauce as needed for depth and salt.
Add the cooked noodles to the wok and toss everything together until well coated and heated through, about 1–2 minutes.
Remove from heat and drizzle the sesame oil over the top. Finish with spring onions and fresh coriander, and serve immediately.

Comments

Grocery List Plus Editorial Staff4

The core ingredients (pork, noodles, stock, bell pepper) are reliable finds at any Charlotte chain, but szechuan peppercorns and fish sauce will send you to an Asian market or Walmart's international section, a real friction point for a weeknight. At twelve servings the per-serving cost stays low—maybe $1.50 to $2 per bowl—but you're buying large quantities of pork and two types of mushrooms upfront. The stated 45 minutes is honest for cooking once everything is prepped, but mincing ginger, slicing mushrooms, and shredding pak choi add 15 minutes to setup, so plan for a full hour. This reheats beautifully and feeds a crowd without fussy plating, making it excellent for meal prep or family dinner, though the fish sauce's funk means it's not for picky eaters.