Menu

Chinese Pork ‘n’ Noodles

Add a Review
Total Time
Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Jennifer Enzer, Manchester, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 29, 2022

I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.—Jennifer Enzer of Manchester, Michigan

Test Kitchen Approved

Chinese Pork ‘n’ Noodles

0 | 0 Reviews Add your review
Yield: 4 servings
Prep: 20 min
Cook: 15 min
Save Saved Saving print

Ingredients

  • 6 ounces uncooked angel hair pasta
  • 3 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 pork tenderloin (1 pound), halved and thinly sliced
  • 3 teaspoons canola oil, divided
  • 3/4 cup julienned sweet red pepper
  • 3/4 cup halved fresh snow peas
  • 1/2 cup sliced onion
  • 1 cup sliced cabbage
  • 1/4 cup minced fresh cilantro
Text Ingredients

Directions

  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
  2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
  3. Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

Nutrition Facts

1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 64mg cholesterol, 550mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.
Loading Popular in the Community
Loading Reviews