Stir-Fried Sichuan Noodles with Pork and Bamboo Shoots

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

Al dente noodles tossed in a fiery Sichuan sauce with tender pork strips and crunchy bamboo shoots, delivering a satisfying balance of heat and texture. This asian ready in about 30 minutes pairs ounces dried egg noodles, ounces pork tenderloin, tablespoon Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 ounces dried egg noodles according to package directions until al dente; drain and set aside.
  2. Step 2: Slice 6 ounces pork tenderloin thinly. In a bowl, combine pork, 1 tablespoon Sichuan peppercorns, 1 tablespoon dried red chilies, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch. Mix well and marinate for 15 minutes.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add marinated pork and cook for 4 minutes until browned; remove and set aside.
  4. Step 4: Add 3 cloves minced garlic and 1 tablespoon minced ginger to the skillet; stir-fry for 30 seconds until fragrant. Add 1 cup sliced bamboo shoots and 1/2 cup mixed vegetables; cook for 2 minutes until crisp-tender.
  5. Step 5: Return pork to skillet, add cooked noodles, and pour in 2 tablespoons water. Toss for 2 minutes until sauce coats noodles evenly. Drizzle with 1 teaspoon sesame oil and serve.

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Frequently asked questions

How long does Stir-Fried Sichuan Noodles with Pork and Bamboo Shoots take to make?

Total time is about 30 minutes (15 min prep + 15 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 Stir-Fried Sichuan Noodles with Pork and Bamboo Shoots?

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 ounces dried egg noodles from drying out.

Can I substitute ingredients in Stir-Fried Sichuan Noodles with Pork and Bamboo Shoots?

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 Stir-Fried Sichuan Noodles with Pork and Bamboo Shoots for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Sichuan Noodles with Pork and Bamboo Shoots?

Asian 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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