Beijing-Style Cabbage and Pork Stir-Fried Hand-Pulled Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory bowl of hand-pulled noodles tossed with tender pork, crisp cabbage, and aromatic ginger, capturing the essence of Beijing street food. This chinese-inspired asian ready in about 45 minutes pairs hand-pulled noodles, pork shoulder, Napa cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Chinese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk 1 tbsp cornstarch with 1/4 cup water and 2 tbsp soy sauce; set aside.
  2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add 8 oz finely sliced pork shoulder and cook until browned, about 5 minutes; remove and set aside.
  3. Step 3: Add the remaining 1 tbsp cooking oil to the skillet. Add 2 minced garlic cloves, 1 tsp minced ginger, and 1/4 cup thinly sliced green onions; stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 2 cups thinly sliced Napa cabbage and stir-fry for 3 minutes until slightly tender.
  5. Step 5: Return the cooked pork to the skillet. Add 2 tbsp oyster sauce, the remaining 1 tbsp soy sauce, and the cornstarch mixture; stir to combine and cook for 2 minutes until sauce thickens.
  6. Step 6: Cook 12 oz hand-pulled noodles until al dente per package instructions. Drain, then add to the skillet and toss to coat evenly with sauce.
  7. Step 7: Drizzle with 1 tsp sesame oil and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Beijing-Style Cabbage and Pork Stir-Fried Hand-Pulled Noodles take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beijing-Style Cabbage and Pork Stir-Fried Hand-Pulled Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hand-pulled noodles from drying out.

Can I substitute ingredients in Beijing-Style Cabbage and Pork Stir-Fried Hand-Pulled Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beijing-Style Cabbage and Pork Stir-Fried Hand-Pulled Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beijing-Style Cabbage and Pork Stir-Fried Hand-Pulled Noodles?

Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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