With a mouth-watering base of peanut noodles, this quick and easy Asian Pork Stir Fry recipe is here to be your dinnertime BFF. It’s the perfect 30-minute meal for busy weeknights and makes stir fry leftovers you’ll look forward to the next day.
Are you a leftover person? Because I am!
Perhaps it just comes with the territory of being a food blogger, but I will always vote for lunch leftovers over a cold sandwich.
This quick and easy pork stir fry is my latest leftover obsession (as is this Egg Roll in a Bowl recipe).
It’s easy to pack, can be reheated in a microwave, and will keep you full all afternoon.
Lately, our meal routine has been to enjoy this Asian pork stir fry with vegetables on Sunday for dinner (these Stir Fry Noodles and this Teriyaki Chicken Stir Fry have also been in the recent rotation), then enjoy the rest for for lunches for the first part of the week. It’s a good system.
In addition to being a leftover delight, this stir fry is a weeknight 30-minute meal winner. Yes, it takes just 30 minutes to cook this easy pork stir fry!
- Frozen veggies keep the prep fast—hooray for minimal chopping.
- Lean pork tenderloin cooks quickly (and is healthy too).
- The sauce boasts complex flavor from simple ingredients like peanut butter, hoisin sauce, and trusty soy sauce (if you love the combo, don’t miss the Kung Pao Vegetable Stir Fry in my cookbook).
5 Star Review
“Best recipe I have ever made! My expectations were high based on this article, but the flavor still managed to exceed expectations!”— Samantha —
How to Make Easy Pork Stir Fry
With tender pork (no overnight marinade required), crisp stir-fried vegetables, and oodles of noodles bathed in a rich, yet healthy, flavor-packed sauce this is one Chinese pork stir-fry noodles recipe that will have you fighting for the leftovers.
- Pork Tenderloin. Pork tenderloin is the best cut of pork to use for pork stir fry (and Pork Fried Rice). Not only is it low in fat, but it cooks quickly which is always a bonus when making a stir fry recipe. This is cut into cubes not strips.
To cook pork so it’s tender, do not overcook your pork! Because pork tenderloin is so lean, it can also easily dry out. As soon as it is cooked through, move along with the recipe.
- Noodles. I enjoy using whole-wheat spaghetti or linguine for this recipe for the added boost of B vitamins, fiber, and iron. However, traditional rice noodles are also delish. If you can find soba noodles (which are Japanese and made with buckwheat flour) those are scrumptious here too. (Noodle fiend? Don’t miss this Chicken Chow Mein.)
- Hoisin Sauce. This sweet, salty, sticky sauce is a staple in Chinese and Cantonese cooking and adds immediate rich flavor (see this Beef Lo Mein recipe). Similar to American barbecue sauce, it can be found in the Asian food section of most grocery stores.
- Soy Sauce. Lends this dish some essential umami flavor. To control the seasoning, I use low-sodium soy sauce and season with extra salt, to taste.
- Rice Vinegar. Balances the sweetness of the hoisin and peanut butter and brings some added acidity.
- Peanut Butter. Unless I am baking where stabilization is important, I prefer to use natural peanut butter, which contains only peanuts and salt, as opposed to the hydrogenated oils and/or added sweeteners found in many products, including ones that tout themselves as “natural”—check your ingredient label.
- Garlic + Fresh Ginger. Add some zip, zing, and authentic Asian flavor (as Sweet and Sour Chicken agrees).
- Frozen Vegetables. Maximize nutrition and minimize chopping. Hallelujah!
- Edamame. Little, but mighty, edamame is one of my favorite ways to boost nutrition in Asian recipes (like this Homemade Fried Rice) thanks to its healthy fiber, good-for-you antioxidants, and vitamin K.
- Green Onions + Cilantro. For a finishing touch of color and fresh herb and onion flavor.
- Peanuts. Add excellent crunch and compliment the peanutty flavor of the simple stir fry sauce.
- Red Pepper Flakes. For just a little kick and spice.
- Mix up the sauce.
- Cook the pork in a wok or pan. Set aside. Cook the pasta.
- Stir fry the frozen vegetables and edamame, then remove to the same bowl with the pork.
- Add the sauce mixture to the empty wok then toss in the cooked noodles, pork, vegetables, and remaining ingredients. Garnish with additional chopped peanuts and a sprinkle of fresh cilantro and serve. ENJOY!
Slow Cooker Pork Stir Fry
For an easy slow cooker pork stir fry:
- Place the pork tenderloin in the bottom of a 4-to-6-quart slow cooker with the sauce mixture.
- Cover and cook on LOW for 2 to 3 hours (pork tenderloin tends to quick quickly because it is lean so do not overcook), until cooked through.
- Remove the pork to a large plate, reserving the cooking liquid. Let rest for 10 minutes, then shred with two forks or your fingers.
- Finish the recipe as directed (starting in step 3), using the reserved cooking liquid from the slow cooker as your sauce in step 5.
- To Store. Leftover pork stir fry may be kept in the refrigerator for up to 5 days.
- To Reheat. Warm leftover pork stir fry in a wok or skillet over medium heat until heated through. Alternatively, you may also microwave, in a microwave-safe container, until steaming.
- To Freeze. Pork stir fry may be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Note freezing stir fry is often an experiment depending on the vegetables used. For best results, stick with firm, crisp veggies if you plan to freeze as opposed to vegetables with a high water content (e.g. zucchini or cabbage).
Recommended Tools to Make this Recipe
- Glass Measuring Cup. Makes whisking together and pouring the delectable sauce easy peasy.
- Wok. If you enjoy making stir fries regularly investing in a wok is a worthy investment.
- Skillet. No wok? No problem. A large skillet with deep sides also works perfectly for stir fry recipes of all kinds.
If you need me, I’ll be hiding in the corner with my secret container of leftover pork stir fry with noodles.
Frequently Asked Questions
I have not tried making this recipe with other cuts of pork so it would be an experiment. I think you could dice boneless pork chops, but the meat would turn out more tough. If you decide to experiment, I’d love to hear how it goes.
I have not tried marinating the pork for this recipe. However, I’m sure it would be an excellent way to intensify the great flavors of this dish. I would double the sauce and use half to marinate the pork overnight in the fridge and then use the other half to prepare the dish as directed in the recipe.
Yes! Aside from sodium content (which can be mitigated by opting for low-sodium sauces) stir fry is an excellent healthy dish packed with fiber, protein, and nutrition when made with lean meat and TONS of vitamin-rich vegetables.
Yes! I prefer the tender chunks of meat in this over ground, but you may sauté ground meat instead if you prefer for ground pork stir fry. This Korean Beef Bowl is another great stir fry with ground meat.
Pork Stir Fry
- 5 tablespoons low sodium soy sauce divided
- 1/4 cup rice vinegar
- 3 tablespoons hoisin sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced (about 1 tablespoon)
- 1 pound pork tenderloin cut into 3/4-inch cubes and trimmed of excess fat
- 2 tablespoons canola or grapeseed oil divided
- 8 ounces whole-grain pasta noodles or rice noodles
- 32 ounces frozen stir fry vegetables thawed and drained (or chopped fresh vegetables)
- 1 cup shelled edamame fresh or frozen thawed
- 1 cup sliced green onions white and green parts
- 1/2 cup dry roasted peanuts (unsalted) chopped, plus additional for serving
- 1/4 cup chopped fresh cilantro, plus additional for serving
- 1/2 teaspoon red pepper flakes optional, if you like a little heat
- In a roomy liquid measuring cup or small bowl, stir together 4 tablespoons soy sauce, rice vinegar, hoisin, peanut butter, ginger, and garlic. Keep near the stove.
- In a large, deep skillet or wok, heat 1 tablespoon of the oil over medium-high to high heat. Once the oil is hot and shimmering, add the pork. Cook 3 minutes on all sides, then add 1 tablespoon of the soy sauce and stir to combine. Continue cooking until the pork is browned on all sides and cooked through, about 2 minutes more. Transfer to a large bowl or plate.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles until al dente, according to package directions. Reserve 1 cup of the pasta cooking liquid, then drain and set aside.
- Return the now-empty skillet to the stove over medium-high heat. Add the remaining 1 tablespoon oil. Add the stir fry vegetables and edamame, and cook until hot and slightly crisp, about 7 minutes (note that frozen vegetables won’t be crisp-tender the way fresh ones are but they will still be yummy). Remove to the same bowl with the pork.
- Reduce the skillet heat to medium and add the soy sauce mixture. Whisk and cook for 1 minute. Add the cooked noodles, reserved pork and vegetables, green onions, peanuts, cilantro, and red pepper flakes (if using). With tongs, toss to combine and evenly coat all of the ingredients. If the mixture seems too thick, add a little bit of reserved pasta water as needed to loosen it. Season to taste. Serve topped with additional chopped peanuts and fresh cilantro.
- TO STORE: Leftover pork stir fry may be kept in the refrigerator for up to 5 days.
- TO FREEZE: Pork stir fry may be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Note freezing stir fry is often an experiment depending on the vegetables used. For best results, stick with firm, crisp veggies if you plan to freeze as opposed to vegetables with a high water content (e.g. zucchini or cabbage).
- TO REHEAT: Warm leftover pork stir fry in a wok or skillet over medium heat until heated through. Alternatively, you may also microwave, in a microwave-safe container, until steaming.
- SLOW COOKER: Place the pork tenderloin in the bottom of a 4-to-6-quart slow cooker with the sauce mixture. Cover and cook on LOW for 2 to 3 hours (pork tenderloin tends to quick quickly because it is lean so do not overcook), until cooked through. Remove the pork to a large plate, reserving the cooking liquid. Let rest for 10 minutes, then shred with two forks or your fingers. Finish the recipe as directed (starting in step 3), using the reserved cooking liquid from the slow cooker as your sauce in step 5.
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