A simple Stir-fry with Noodles, Veggies & Pork is a popular dish in our house. Our wok heats up quickly, and the rest is done in no time. If you’re hungry and want to get dinner on the table as quickly as possible, this simple recipe is the one to make. All year round. ;)
You are probably familiar with stir-fry dishes you can get on street food markets or Asian restaurants. There are at least hundreds of millions of versions out there to try. Change the type of noodles you use, different veggies and sauces, and voilà – completely different dish. ;P The combinations you could come up with are literally endless. You can always adapt to whatever you got in your kitchen or the mood you are in. Don’t fancy pork? How about chicken, or maybe keep it veggie with tofu? No problem! As long as you season everything well. ;P
Because we like it simple and less complicated, we’ve limited ourselves to simple ingredients for this recipe. Stuff you can find in almost any supermarket. At least here in Berlin, almost every supermarket has a small section/isle with Asian products – noodles, sauces, and various spices. Our neighborhood EDEKA has everything we needed for these simple stir-fry noodles… and that’s not even a big market.
If you like to cook Asian food, it’s definitely a good idea to have a small arsenal of sauces and spices at home. Oyster sauce (for example) is probably not something you’ll find in every kitchen cupboard in Germany – if you don’t have any at home or can’t find it in the supermarket, feel free to leave that one out. Soy sauce, honey, and the vinegar on their own work just as well.
You don’t have to stick to the recipe when it comes to veggies, either. We had a bag of coleslaw veggies lying around, which are great for this kind of dish. The veggies come ready to use in a bag, and you don’t have to chop anything. We love that! Instead of cabbage and carrots, you can use other veggies instead – bell peppers, broccoli, or beans also work well here. Pretty much anything goes…
One of our favorite stir-fry dishes is definitely Pad Thai with Chicken & Tofu. It’s super tasty, but a bit more time-consuming to make compared to this stir-fry here. Unfortunately. If you don’t mind a little prep work, though, it’s still doable. :P
If you don’t want to eat noodles all day, you can also whip up a delicious Egg & Veggie Fried Rice in record time. Our simple fried rice is ready in a few minutes and tastes great – even when reheated the next day. ;)
INGREDIENTS / ZUTATEN
(4 servings)
For the seasoning sauce:
4 tbsp. soy sauce*, a little more if needed
2 tbsp. oyster sauce*
2 tbsp. water
1 tbsp. rice vinegar*
1 tsp. honey (liquid)
some chili flakes* (optional)
For the stir-fry:
some toasted sesame oil* for frying
14 oz. (400g) ground pork
1 large white onion, cut into thin wedges
3-4 garlic cloves, finely chopped
7 oz. (200g) coleslaw veggies (cabbage & carrots), finely chopped
10 oz. (300g) stir-fry noodles* (soaked)
5.3 oz. (150g) mung beans sprouts
some crispy fried onions* for sprinkling
1 spring onion, sliced
(4 Personen)
Für die Würzsoße:
4 EL Sojasoße*, ggf etwas mehr
2 EL Austernsoße*
2 EL Wasser
1 EL Reisessig*
1 TL Honig (flüssig)
einige Chiliflocken* (optional)
Für das Stir-Fry:
etwas geröstetes Sesamöl* zum Anbraten
400g Hackfleisch (Schwein)
1 große weiße Zwiebel, in Spalten
3-4 Knoblauchzehen, fein gehackt
200g Coleslaw Gemüse (Kohl & Karotten), fein geschnitten
300g Woknudeln* (eingeweicht)
150g Mungobohnen Sprossen
einige Röstzwiebeln* zum Bestreuen
1 Frühlingszwiebel, in Ringen
DIRECTIONS / ZUBEREITUNG
1. Start with the seasoning sauce – combine soy sauce, oyster sauce, water, vinegar, and honey in a small bowl. If you prefer it spicy, you can add some chili flakes as well. Peel the onion and garlic, slice the onion into thin wedges and finely chop the garlic. Prepare the stir-fry noodles according to the package instructions.
2. Heat up a large wok* or frying pan with some sesame oil. Add the ground pork and fry until crumbly and nicely browned. Remove from the wok/pan and set the meat aside.
3. Add some more oil to the wok, add the onion and sauté for a few minutes until soft and glossy. Add the garlic and the finely chopped coleslaw veggies and stir-fry them for a few minutes as well. Next, add the noodles and the meat back in and mix well. Pour the seasoning sauce into the wok, mix well, and continue cooking everything until the liquid in the wok is almost completely gone. Finally, add the mung bean sprouts and stir in. Season with a little more soy sauce to your liking.
4. Divide the noodles, veggies, and meat among bowls, sprinkle with crispy fried onions, and garnish with a few spring onion rings.
Note:
Coleslaw (cabbage and carrots) is available raw and unseasoned in the produce section of many supermarkets. If you can’t find it ready-made, simply chop up some cabbage, carrots, or other veggies – just make sure everything is very finely chopped. ;)
1. Als Erstes die Würzsoße zubereiten – dazu Sojasoße, Austernsoße, Wasser, Essig und Honig in einer kleinen Schüssel verrühren. Wer es gerne schärfer mag, kann auch noch ein paar Chiliflocken dazugeben. Die Zwiebel und den Knoblauch schälen – die Zwiebel in dünne Spalten schneiden und den Knoblauch fein hacken. Die Woknudeln nach Packungsanleitung vorbereiten.
2. Einen großen Wok* oder eine Pfanne mit etwas Sesamöl erhitzen. Das Hackfleisch dazugeben und krümelig anbraten – das Fleisch sollte etwas Farbe bekommen. Aus dem Wok/der Pfanne herausnehmen und zur Seite stellen.
3. Noch etwas Öl nachlegen und dann die Zwiebel dazugeben und einige Minuten glasig andünsten. Den Knoblauch und das fein geschnittene Gemüse dazugeben und einige Minuten mit anbraten. Die Woknudeln und das angebratene Fleisch dazugeben und alles gut vermengen. Die Würzsoße dazugeben, alles gut vermengen und weiter anbraten, bis die Flüssigkeit fast komplett verkocht ist. Zum Schluss die Mungobohnen Sprossen dazugeben und untermengen. Das Stir-Fry ggf. noch einmal mit etwas Sojasoße würzen.
4. Nudeln, Gemüse und Fleisch auf Schüsseln verteilen, mit Röstzwiebeln bestreuen und mit einigen Frühlingszwiebelringen dekorieren.
Hinweis:
Coleslaw (Kohl & Karotten) gibt es bei uns roh und ungewürzt in der Gemüseabteilung im Supermarkt. Wer sowas nicht fertig finden kann, schnippelt sich einfach etwas Kohl, Karotten oder anderes Gemüse – Hauptsache es ist fein geschnitten.
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Here is a version of the recipe you can print easily.
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Pork, Veggies & Noodle Stir-Fry
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4
- Category: Pasta
- Cuisine: International
Description
We love quick and easy noodle dishes – this pork, veggies & noodles stir-fry in one of our favorites. The perfect weeknight dinner for a growling stomach. ;P
Ingredients
For the seasoning sauce:
4 tbsp. soy sauce*, a little more if needed
2 tbsp. oyster sauce*
2 tbsp. water
1 tbsp. rice vinegar*
1 tsp. honey (liquid)
some chili flakes* (optional)
For the stir-fry:
some toasted sesame oil* for frying
14 oz. (400g) ground pork
1 large white onion, cut into thin wedges
3-4 garlic cloves, finely chopped
7 oz. (200g) coleslaw veggies (cabbage & carrots), finely chopped
10 oz. (300g) stir-fry noodles* (soaked)
5.3 oz. (150g) mung beans sprouts
some crispy fried onions* for sprinkling
1 spring onion, sliced
Instructions
1. Start with the seasoning sauce – combine soy sauce, oyster sauce, water, vinegar, and honey in a small bowl. If you prefer it spicy, you can add some chili flakes as well. Peel the onion and garlic, slice the onion into thin wedges and finely chop the garlic. Prepare the stir-fry noodles according to the package instructions.
2. Heat up a large wok* or frying pan with some sesame oil. Add the ground pork and fry until crumbly and nicely browned. Remove from the wok/pan and set the meat aside.
3. Add some more oil to the wok, add the onion and sauté for a few minutes until soft and glossy. Add the garlic and the finely chopped coleslaw veggies and stir-fry them for a few minutes as well. Next, add the noodles and the meat back in and mix well. Pour the seasoning sauce into the wok, mix well, and continue cooking everything until the liquid in the wok is almost completely gone. Finally, add the mung bean sprouts and stir in. Season with a little more soy sauce to your liking.
4. Divide the noodles, veggies, and meat among bowls, sprinkle with crispy fried onions, and garnish with a few spring onion rings.
Notes
Coleslaw (cabbage and carrots) is available raw and unseasoned in the produce section of many supermarkets. If you can’t find it ready-made, simply chop up some cabbage, carrots, or other veggies – just make sure everything is very finely chopped. ;)
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
