Stir-Fried Noodles with Lacquered Pork
Stir-fried noodles with lacquered pork is a flavorful Asian-inspired dish that combines tender noodles with pieces of pork coated in a glossy, caramelized glaze — hence the “lacquered” description.Here’s how it generally comes together:The pork is marinated and cooked in a sweet-salty sauce made from ingredients like soy sauce, sugar or honey, hoisin, garlic, and sometimes rice wine or vinegar. As it cooks, the sugars caramelize and form a shiny coating on the meat.The noodles (often egg noodles, wheat noodles, or rice noodles) are stir-fried with vegetables such as bok choy, bell pepper, carrots, or bean sprouts.Finally, the lacquered pork is tossed in with the noodles and vegetables, with a bit of the sauce to tie it all together.The result is a rich balance of textures — chewy noodles, crisp veggies, and savory-sweet pork — with that signature glossy finish that makes “lacquered” dishes stand out visually and flavor-wise.
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Ingredients
For the Lacquered Pork
- 500 g pork tenderloin or pork shoulder, thinly sliced (about 1 lb)
- 2 tablespoons soy sauce
- 1 tablespoons hoisin sauce
- 1 tablespoons honey (or brown sugar)
- 1 tablespoons oyster sauce
- 1 tablespoon rice vinegar (or lemon juice)
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon grated ginger
For the Stir-Fry
- 300 g egg noodles or wheat noodles (10 oz)
- 2 tbsp vegetable oil or peanut oil
- red bell pepper julienned
- 1 carrot julienned
- 2 cups bok choy or cabbage, sliced
- 3 spring onions chopped
- 1 clove garlic minced
- 2 tablespoons soy sauce
- 1 tablespoons oyster sauce (optional, for extra depth)
- 1 teaspoon sesame oil
- Freshly ground black pepper to taste
To finish for garnish
Instructions
Marinate the Pork
- In a bowl, combine soy sauce, hoisin sauce, honey, oyster sauce, vinegar, sesame oil, garlic, and ginger. Add the sliced pork and marinate for at least 30 minutes (or up to 2 hours in the fridge).
Cook the Noodles
- Boil noodles according to package instructions until just tender. Drain, rinse with cold water, and toss with a drizzle of oil to prevent sticking.
Lacquer the Pork
- Heat a large skillet or wok over medium-high heat. Add a bit of oil. Remove pork from the marinade (reserve the marinade) and sear in batches until caramelized and cooked through — about 3–4 minutes per side. Once done, pour in the remaining marinade and let it bubble until thick and glossy, coating the pork. Remove and set aside.
Stir-Fry the Vegetables
- In the same pan, add another splash of oil. Stir-fry garlic, bell pepper, carrot, and bok choy for 2–3 minutes, just until crisp-tender.
Combine Everything
- Add the cooked noodles to the pan, pour in soy sauce, oyster sauce, and sesame oil. Toss well. Then add the lacquered pork and mix everything so the noodles are glossy and evenly coated.
Serve
- Divide among four bowls. Top with sesame seeds, green onion, or cilantro for a fresh finish.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 513kcal (26%)Carbohydrates: 65g (22%)Protein: 40g (80%)Fat: 10g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 144mg (48%)Sodium: 1432mg (62%)Potassium: 895mg (26%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 4251IU (85%)Vitamin C: 19mg (23%)Calcium: 93mg (9%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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