Stir-Fried Chinese Noodles with Shredded Pork and Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A flavorful stir-fry of tender shredded pork, crisp vegetables, and chewy noodles tossed in a savory soy-ginger sauce, perfect for a hearty brunch or quick meal. This Chinese recipe, ready in about 30 minutes, pairs dried wheat noodles, pork tenderloin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Ingredients

• 200 g dried wheat noodles
• 150 g pork tenderloin
• 3 tbsp soy sauce
• 1 tbsp finely grated ginger
• 2 cloves minced garlic
• 1 medium, julienned carrot
• 1 cup chopped bok choy
• 2 stalks sliced scallions
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp white pepper
• 1 tsp dissolved in 2 tbsp water cornstarch

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Instructions

1. Step 1: Cook 200 g dried wheat noodles in a large pot of boiling salted water according to package instructions (about 4-5 minutes) until al dente. Drain and rinse under cold water to stop cooking; set aside.
2. Step 2: Thinly shred 150 g pork tenderloin into bite-sized strips. In a bowl, toss pork with 1 tbsp soy sauce and 1 tsp cornstarch dissolved in 2 tbsp water; set aside for 5 minutes to marinate.
3. Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 tbsp grated ginger and 2 minced garlic cloves, stir-fry for 30 seconds until fragrant.
4. Step 4: Add marinated pork strips and stir-fry for 3-4 minutes until browned and cooked through.
5. Step 5: Add 1 medium julienned carrot and 1 cup chopped bok choy; stir-fry for 2 minutes until vegetables are tender-crisp.
6. Step 6: Add cooked noodles, 2 tbsp soy sauce, 1 tbsp sesame oil, 2 sliced scallions, and 1/4 tsp white pepper. Toss everything together and stir-fry for another 2 minutes until noodles are heated through and sauce coats all ingredients evenly.