This quick and easy Pork Stir Fry recipe is here to be your dinnertime BFF! With a peanutty sauce and lots of noodles and veggies, it’s the perfect 30-minute meal for busy weeknights and makes leftovers you’ll actually look forward to the next day.
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Sweet and savory stir fry perfection
With tender pork, crisp stir-fried vegetables, and oodles of noodles bathed in a rich, flavorful peanut sauce, this is one pork stir fry recipe that will have you fighting for the last bite.
- It takes just 30 minutes to cook this easy recipe. Frozen veggies keep the prep fast—hooray for minimal chopping! Lean pork tenderloin cooks quickly, too.
- This pork stir fry makes fabulous leftovers too. It’s easy to pack, can be reheated in a microwave, and will keep you full all afternoon. Like Stir Fry Noodles, Teriyaki Chicken Stir Fry, and Sweet and Sour Pork, you can enjoy this recipe for a Sunday dinner, then have the rest for lunches for the first half of the week.
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 —
My Tips for Perfect Pork Stir Fry
- 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. If you have ground pork on hand, you could try me Homemade Pork Dumplings next!
- 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!).
How to Make Pork Stir Fry
Whisk. Mix up the sauce.
Cook. Fry the pork in a wok or pan. Set aside. Cook the pasta.
Stir Fry. Cook the frozen vegetables and edamame, then remove to the same bowl with the pork.
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.
What to Serve with Pork Stir Fry
- Other Grains. In the mood for rice over noodles? No problem! What’s so great about stir fries is their adaptability. Try white rice, brown rice (or Instant Pot Brown Rice), or quinoa to serve with the stir fry instead of noodles.
- Fried Rice. For that full takeout experience (but healthier!), pair pork stir fry with Egg Fried Rice or Chicken Fried Rice.
- Cauliflower Rice. Cook up a batch of cauliflower rice if you are keeping carbohydrates low. Or try this Cauliflower Fried Rice.
- Salad. Keep it simple with Asian Cucumber Salad or Asian Cabbage Salad.
Pork Stir Fry
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings
This easy pork stir fry recipe is mega flavorful, with noodles and veggies tossed in a zippy peanut sauce. It's done in just 30 minutes!
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Ingredients
- 5 tablespoons low sodium soy sauce divided
- ¼ 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
- ½ cup dry roasted peanuts (unsalted) chopped, plus additional for serving
- ¼ cup chopped fresh cilantro, plus additional for serving
- ½ teaspoon red pepper flakes optional, if you like a little heat
Instructions
- 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.
Notes
- 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.
Nutrition
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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I’m sure I screwed this up, but am not sure how? I make lots of stir fry. I used soba noodles and cooked them half the time stated on the package and they still turned to complete mush. They turned the stir fry to paste. The pork was very bland. I would recommend using a VERY large skillet. I used my 12 inch deep fry pan and it was still way too small. 😞
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!