Why you will love this Pork Stir-fry with Hoisin and Soy Sauce recipe
This Pork and Chinese Noodle Stir-fry is an irresistible sweet and savory dish that can be prepared in just 30 minutes. The hoisin and soy sauce perfectly coats the silky noodles and tender, golden pork pieces for a restaurant-quality Asian dish, made at home!
Ingredients (4 servings)
For the stir-fry
- 500g pork tenderloin, cut into thin strips
- 300g Chinese egg noodles (or udon noodles)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp sesame oil
- Sesame seeds for garnish
For the sauce
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 4 tbsp water
- 1 tsp sesame oil
Step-by-step preparation
Step 1 – Prepare the sauce
In a small bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, cornstarch, water, and sesame oil. Whisk well and set aside.
Step 2 – Cook the noodles
Cook the Chinese noodles according to package directions. Drain, rinse with cold water, and set aside. Drizzle with a little sesame oil to prevent sticking.
Step 3 – Sear the pork
In a wok or large skillet, heat the sesame oil over high heat. Sauté the pork strips for 3 to 4 minutes until they are nicely browned. Remove and set aside.
Step 4 – Sauté the vegetables
In the same wok, sauté the garlic and ginger for 30 seconds. Add the bell peppers and carrots, sauté over high heat for 3 to 4 minutes, stirring constantly to keep them crisp.
Step 5 – Assemble and sauce
Return the pork to the wok. Add the drained noodles and pour in the hoisin-soy sauce. Mix vigorously over high heat for 2 minutes to thoroughly coat all ingredients. Garnish with green onions and sesame seeds. Serve immediately.
Chef's tips
- High heat: The key to a good stir-fry is very high heat to sear quickly and keep the vegetables crisp.
- Mise en place: Prepare all ingredients before you start — cooking goes very quickly!
- Variations: Replace pork with chicken, shrimp, or tofu for a different version.
- Ideal utensil: A carbon steel or cast iron wok is perfect for this type of high-heat cooking.
Nutritional information (per serving)
- Calories: ~520 kcal
- Protein: 32 g
- Carbohydrates: 58 g
- Fats: 14 g
FREQUENTLY ASKED QUESTIONS
WHAT IS HOISIN SAUCE?
Hoisin sauce is a thick, sweet Chinese sauce made from fermented soybean paste, garlic, vinegar, and spices. It is often used as a dipping sauce or for glazing meats. Its taste is sweet-salty-umami, making it an essential ingredient in Asian cuisine.
CAN THIS DISH BE PREPARED IN ADVANCE?
It is best to serve this stir-fry immediately to preserve the crispness of the vegetables and the texture of the noodles. However, you can prepare the sauce and cut all the ingredients in advance. Cooking only takes 15 minutes when ready to serve.
WHICH NOODLES SHOULD BE USED FOR THIS DISH?
Chinese egg noodles are ideal for their silky texture. You can also use udon noodles (thicker and chewier), rice noodles for a gluten-free version, or even spaghetti in a pinch. The main thing is to cook them al dente to prevent them from becoming mushy in the wok.
CAN THIS DISH BE MADE GLUTEN-FREE?
Yes! Replace regular soy sauce with gluten-free tamari sauce, hoisin sauce with a certified gluten-free version, and use rice noodles or buckwheat noodles. Also, check that your cornstarch is certified gluten-free.
HOW TO PREVENT NOODLES FROM STICKING IN THE WOK?
After cooking, rinse the noodles with cold water and drizzle them with a little sesame oil. Add them to the wok last, after the meat and vegetables, and mix quickly over high heat. If they stick, add a spoonful of hot water to loosen them.
CAN THIS DISH BE FROZEN?
Freezing is not recommended for this dish because the noodles and vegetables lose their texture after thawing. However, you can freeze the raw marinated meat and the sauce separately for up to 2 months, then prepare the fresh dish when ready.