Pork Noodles is a quick and easy stir fry ready in just 20 minutes (including prep!). It’s filling, delicious, flavorful, and better than takeout.
- 4 ounces stir-fry rice noodles, uncooked
- 1 tablespoon vegetable oil
- 1/2 pound lean pork, cut into thin strips
- 1 small yellow onion or shallot, diced
- 2 eggs
- 3 cups green cabbage, chopped or shredded
- 1/2 red bell pepper, thinly sliced
For the sauce:
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (from 1 lime)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon chili flakes (optional)
- In a large mixing bowl, soak the dry rice noodles in lukewarm water for 10 minutes (or according to the package instructions) until soft but firm. Drain and set aside. If the noodles become sticky, rinse gently with water to separate them.
- Heat oil in a large skillet or wok over medium-high heat until sizzling hot, about 1 minute.
- Add pork and sauté until lightly browned, about 2-3 minutes. (You can also use leftover Vietnamese Grilled Pork in this recipe instead).
- Add onion and cook until tender, about 1 minute.
- Add cabbage and bell pepper and stir everything together. Cook the veggies until tender, about 2-3 minutes.Shift the pork and onions over to one side of the skillet to make some space in the pan to crack the eggs on the other side. Add the eggs, scramble, and cook until they have thickened and there are no visible liquid parts remaining.
- Add cabbage and bell pepper and stir everything together. Cook the veggies until tender, about 2-3 minutes.
- Stir in the drained noodles and stir to combine evenly, about 1 minute.
- In a small mixing bowl, whisk together all the sauce ingredients until smooth including soy sauce, fish sauce, line juice, rice vinegar, brown sugar, and chili flakes (if using).
- Pour the sauce into the pan, toss well, and cook for another 1-2 minutes until the noodles, pork, and veggies are evenly coated. You can add 1-2 tablespoons of water if desired to make it a bit more saucy.
- Serve immediately.
How to store: Pad Thai noodles with pork are best serve fresh. If you have leftovers, allow them to cool to room temperature first. Then, transfer to an airtight container and store in the fridge for 3-4 days.
How to reheat: Reheat these Asian pork noodles the same way you cooked them — on the stovetop over medium heat, stirring frequently until warmed through. You can also pop them in the microwave on medium heat in 30-second intervals until warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Stir Fry
- Cuisine: Thai
Keywords: pork noodles, pork noodle stir fry, pork pad thai, thai pork noodles