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With a mouth-watering base of peanut noodles, this quick and easy Pork Stir Fry recipe is here to be your dinnertime BFF. It’s the perfect 30-minute meal for busy weeknights and makes leftovers you’ll look forward to the next day!

Healthy Chinese Pork Stir Fry with Peanut Noodles and vegetables on a plate

Why You’ll Love This Pork Tenderloin Stir Fry Recipe

  • Sweet, Savory, Peanutty Perfection. With tender pork, crisp stir-fried vegetables, and oodles of noodles bathed in a rich, flavorful sauce, this is one pork stir-fry noodles recipe that will have you fighting for the last bite.
  • A Weeknight Winner. 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, too.
  • Stellar Leftovers. This pork stir fry is my latest leftover obsession. It’s easy to pack, can be reheated in a microwave, and will keep you full all afternoon. Like Stir Fry Noodles and this Teriyaki Chicken Stir Fry, you can enjoy this recipe for a Sunday dinner, then have the rest for lunches for the first half of the week.
Asian Pork Stir Fry with Peanut Noodles and vegetables in a skillet

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 Pork Stir Fry

The Ingredients

  • Pork Tenderloin. Pork tenderloin is the best cut of pork to use for stir fry (and Pork Fried Rice) since it cooks quickly.
  • Noodles. I enjoy using whole-wheat spaghetti or linguine for this recipe, however, traditional rice noodles are also delish. If you can find soba noodles 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).
  • 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, I prefer to use natural peanut butter, which contains only peanuts and salt.
  • Garlic + Fresh Ginger. Add some zip, zing, and authentic Asian flavor (as Sweet and Sour Chicken agrees).
  • Frozen Vegetables. Maximize nutrition and minimize chopping. Or swap for your favorite fresh seasonal produce if you prefer.
  • Edamame. Little, but mighty, edamame is one of my favorite ways to boost nutrition in Asian recipes (like this Homemade Fried Rice).
  • Green Onions + Cilantro. For a finishing touch of color and fresh herb and onion flavor.
  • Peanuts. Add excellent crunch and complement the peanutty flavor of the simple stir fry sauce.
  • Red Pepper Flakes. For just a little kick and spice. If you want a truly spicy pork stir fry, you can swap the crushed red pepper flakes for a drizzle of sriracha or a few slices of fresh jalapeno.

Dietary Note

To make this pork stir fry gluten free, opt for tamari over traditional soy sauce. You will also want to check the labels and purchase a gluten-free certified hoisin sauce and opt for rice noodles over whole wheat pasta.

The Directions

a glass measuring cup and a whisk with homemade hoisin stir fry sauce
  1. Whisk. Mix up the sauce.
cooking pieces of pork tenderloin in a skillet for pork stir fry with hoisin sauce
  1. Cook. Fry the pork in a wok or pan. Set aside. Cook the pasta.
making pork stir fry with frozen broccoli and carrot vegetables in a wok
  1. Stir Fry. Cook the frozen vegetables and edamame, then remove to the same bowl with the pork.
tossing together ingredients in a wok for healthy asian pork stir fry with rice noodles
  1. Finish. Add the sauce mixture to the empty wok then toss in the cooked noodles, pork, vegetables, and remaining ingredients. Garnish pork stir fry 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.
Spicy Pork Stir Fry with frozen vegetables on a plate with a fork

What to Serve with Pork Stir Fry

authentic Pork Stir Fry with rice noodles on a plate with chopsticks

Recipe Tips and Tricks

  • Avoid Over-Cooking. To cook pork so it’s tender, do not overcook it! Because pork tenderloin is so lean, it can also easily dry out. As soon as it is cooked through, move along with the recipe.
  • Marinade Optional. 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.
  • A Note on Using Pork Chops. 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.
  • Don’t Forget to Reserve the Cooking Liquid. The liquid you cooked the noodles (or rice) in is starchy, which means when you add it back to the pan, it can help loosen up the sauce if you need to without making it watery (provided you don’t add too much!).
Chinese Pork Stir Fry with vegetables in a wok

Pork Stir Fry

4.93 from 13 votes
30-minute dinner alert! This easy Asian pork stir fry is mega flavorful, with noodles and veggies tossed in a zippy peanut sauce. Yum!

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Servings: 6 servings


  • 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.


Serving: 1(of 6)Calories: 548kcalCarbohydrates: 62gProtein: 35gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 49mgPotassium: 1043mgFiber: 10gSugar: 5gVitamin A: 7941IUVitamin C: 21mgCalcium: 105mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I made this recipe for dinner tonight and we absolutely loved it!  Every single person went back for seconds.  This is definitely going to be a regular in our recipe rotation.5 stars

    1. Hooray! I’m so happy to hear that Dara. Thank you so much for trying the recipe and letting me know. Peanut sauce for the win :-)

  2. Finally got around to making this–has been Pinned for months–and so glad I did!  So delicious and makes so much that I will have leftovers for the entire week! I couldn’t find pork tenderloin (I KNOW, but some stores around here only carry certain cuts of meat), so I ended up with 1.25 lbs boneless pork chops, which cooked about 2 hours in the slow cooker to juicy perfection. I think next time I will add a TBSP of Srichaca, bc although I put in chili flakes, I don’t think it was spicy enough for my taste. Thanks for sharing!5 stars

    1. Ginny, I’m so happy to hear that you enjoyed this, and I fully support your kicking up the heat a notch :) Thanks also for sharing that boneless pork chops work well. That’s such good feedback for me and for others too!

  3. Best recipe I have ever made! My expectations were high based on this article, but the flavor still managed to exceed expectations!5 stars

  4. My husband and I enjoyed this. We consistently enjoy your recipes! I cooked my pork in the instant pot which saved on time and everything came out great. Tasty and healthy! Thanks you!5 stars

  5. Love this recipe! I’m a dietitian and it’s the perfect mix of yummy, easy and nutritious. Have shared with many and will make again!5 stars

  6. I made this recipe last night (5.4.23) with leftover pork and it was delicious. Followed the recipe the same, except for cooking the pork in the marinade. It was a delicious hit with my family. 😊5 stars

  7. I am about to make it for the first time, and my rating is not about the recipe taste, but the ingredients. I read through several times and cannot find where you need to divide the hoisin or peanut butter, so I’m just combining the whole quantity of both those ingredients into the measuring cup with the soy, rice vinegar, ginger, and garlic.