Asian Pork Noodle Stir Fry - An EASY comfort food stir fry that

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Asian Pork Noodle Stir Fry – An EASY comfort food stir fry that’s ready in 20 minutes with so many textures and flavors in every bite!! Juicy pork, tender noodles, crisp-tender veggies in a bath of sesame oil, soy sauce, ginger, and chili garlic sauce if you want to turn up the heat!!


Pork Noodle Stir Fry Recipe

This stir fry is easy, ready in 20 minutes, perfect for busy weeknights, and uses an array of vegetables that you can easily mix-and match.

If you like hearty Asian comfort food, you’re going to love this stir fry.

It makes a big batch so it’s great as a meal prep recipe and works great for work or school lunches the next day. Or freeze the leftovers for easy thaw-and-eat freezer meals to have on hand.

The flavor of the pork sausage permeates into the thin noodles and into the vegetables. Everything is coated in a mixture of sesame and olive oils, soy sauce, ginger, and chili garlic sauce.

There is tons of flavor and texture in every bite from the soft pork to the tender noodles to the crisp tender baby bok choy, bell peppers, and broccoli.


Ingredients In Asian Pork Stir Fry

Let me start by saying this is a super flexible recipe. For my stir fry, which did double duty for me to clean out my produces drawers, I used:

  • Olive oil
  • Sesame oil
  • Onion
  • Baby bok choy
  • Ground pork sausage
  • Bell pepper
  • Carrots
  • Broccoli
  • Noodles
  • Soy sauce
  • Chili garlic sauce
  • Ginger
  • Sesame seeds, optional


Substitution Ideas For Making a Great Stir Fry

There really are no boundaries and if you don’t have something on hand or don’t like it, skip it.

Other ingredients that you could try incorporating if you have them or like them include:

  • Use ground chicken or turkey rather than ground pork sausage
  • Red or green cabbage
  • Other colors of bell peppers
  • Sugar snap peas or pea pods
  • Shelled edamame
  • Mushrooms
  • Bamboo shoots
  • Baby corn
  • Green onions
  • Basil or mint

The sky is the limit!


Is the Pork Stir Fry Spicy?

I used a pound of regular Jimmy Dean ground pork sausage. You can use spicy or hot pork sausage to add more heat.

Or you can just do what I did – add 1 teaspoon of ground ginger add 3 heaping tablespoons chili garlic sauce and that will give it plenty of kick right there.

If you’re not a fan of spicy food, dial back the ginger and reduce or possibly eliminate the chili garlic sauce.

In my personal opinion though, Asian-inspired recipes are so much better when there’s at least some heat.


What Kind Of Noodles To Use?

I used thin wheat somen noodles. I found them at my regular grocery store but that Amazon affiliate link will hook you up. They are the daintiest, skinniest, thinnest noodle. Far thinner than say angel hair pasta. Literally they cook in 90 to 120 seconds in boiling water which I love as a huge time saver.

Because I am not a Japanese noodle expert (although this article has nice photos of various noodles side by side along with descriptions), I cannot tell you exactly the differences between somen and udon noodles other than that the origins of the flours differ, but they’re very similar and either somen or udon would be fine in this stir fry.

Soba noodles are going to be thicker in width and not as delicate since they’re typically made from buckwheat. They’re heartier and more earthy tasting, thanks to the buckwheat.

Ramen noodles are going to be curlier and chewier than the somen noodles I used.

Pad thai noodles will be much thicker and chewier and are otherwise known as flat rice noodles.

Angel hair or thin spaghetti noodles are typically Italian in origin which is another option if that’s what you have on hand.

The bottom line is use a thin noodle, exactly how thin, is up to you.

In the final analysis, slurping up noodles from a stir fry is messy work but someone’s got to do it!



  • 8 ounces thin wheat somen noodles
  • 2 tablespoons olive oil, or as needed
  • 2 tablespoons toasted sesame oil
  • 1 medium sweet Vidalia or yellow onion, diced small
  • 1 baby bok choy, trimmed and sliced in 1 1/2-inch wide sections
  • 1 pound ground pork sausage (I used regular, spicy may be substituted)
  • 1 large bell pepper, sliced into thin strips (I used yellow but another color may be substituted)
  • 1 1/2 cups shredded carrots (use store bought in a bag to save time)
  • 1 medium broccoli crown, trimmed into bite-sized florets
  • 1/4 cup reduced sodium soy sauce, or as desired
  • 1 to 4 tablespoons chili garlic sauce, or as desired (start with 1/2 tablespoon if you’re sensitive to heat)
  • 1 to 3 teaspoons ground ginger, or as desired (start with 1 teaspoon if you’re sensitive to heat)
  • salt and pepper, optional and to taste (likely not necessary)
  • sesame seeds, optional for garnishing


  1. To a medium kettle, bring water to a boil over high heat, cook the noodles according to package directions (likely 90 to 120 seconds), drain, rinse; set aside. While you’re waiting for the water to boil and the noodles to cook, move on to the next steps.
  2. To a large, high-sided skillet, add the oils, onion, boy choy, and saute over medium-high heat for about 5 minutes, or until vegetables are beginning to soften; stir frequently.
  3. Add the pork, bell pepper, carrots, and cook over medium high heat for about 5 to 7 minutes, or until pork is cooked through and all vegetables are tender. Crumble pork as it cooks and stir frequently to ensure even cooking. At any point in cooking add additional olive oil if necessary.
  4. Add the broccoli and stir to combine.
  5. Add the cooked noodles, soy sauce, chili garlic sauce, ginger, and stir to combine. Turn the heat to low and allow the food to simmer for about 3 to 4 minutes, or until broccoli is as crisp tender as desired. Stir thoroughly to ensure food is coated evenly with sauces. Taste the dish and if desired add salt or pepper (I did not need either), extra soy sauce, or chili garlic sauce for additional spiciness.
  6. Optionally garnish with sesame seeds and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.


1. In order to make this a 20 to 30 minute meal from start to finish, you need to multitask and chop/slice things while other things are already cooking and going, i.e. when the onions are sautéing with the boy choy, slice the bell pepper and chop the broccoli, etc. It’s a great way to practice your knife skills and get faster at chopping.

Nutrition Information:





Serving Size:


Amount Per Serving:

Calories: 563Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 65mgSodium: 1278mgCarbohydrates: 45gFiber: 8gSugar: 5gProtein: 25g

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