Throw it all together and call it dinner? Alrighty then, I will.
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This has become our favourite meal since I found this recipe. Have made it for guests and it always get tons of love.
Logan Esau
You know this kinda thing, I know you do. Is it even a recipe? Meh. Who cares.
It’s classic craving food that’s easily adaptable depending on whatever you have on hand. Which, if you’re like me, is usually things like yucky varieties of beans that I’ve been avoiding (I’ve been giving the stink eye to one dusty old can of kidney beans for at least 6 months), condiments that I’m afraid of (ahem, fish sauce), and a half opened box of cake mix that was supposed to become some kind of Christmas treat. BEFORE Christmas. Woops. Pantry stocking is not my strength.
But even if this means a quick trip to the store, it’s worth it. Because this one is all about YOU. It’s like a noodle buffet for your very own face right in your very own house. And that hoisin pork: YUM.
You get to choose everything! Like your favorite veggies. Your opinion on whether or not you want peanut butter in your sauce. Your preferred style of noodles. Except can I interject with a quick recommendation for rice noodles? It’s weirdly fun to shovel a forkful of those super-thin-and-delicate little things into your mouth.
And if you have picky family members, no big deal. It’s a buffet, remember? Build your own deliciousness, kiddos. And I just thought of something: rice noodles are gluten free! Hey-o!
Sometimes I eat a big bowl of these noodles at 4:25pm just because I feel like it.
And that is the perfect truth.
Imagine the fork. Loaded with noodles. The juicy pork. The sauce. Maybe extra sauce. The flavor. The garlic. It was made for craving. Isn’t that usually how noodles and saucy Asian pork goes?
Three More Favorite Noodle Stir Fries
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Hoisin Pork with Rice Noodles
- Total Time: 30 minutes
- Yield: 6 1x
Description
This hoisin pork with rice noodles recipe is like a giant stir fry that includes delicate rice noodles. Lots of veggies and tons of flavor.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup water
- 3.5 tablespoons sesame oil or canola oil
- 2 tablespoons honey + 1 tablespoon sugar
- 1 dash fish sauce
- 3 tablespoons vinegar + a squeeze of lime if you have it
- 5 cloves finely minced garlic
- 1 piece fresh grated ginger (1–2 tablespoons)
- 1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
- 3 tablespoons hoisin sauce
- 3 tablespoons peanut butter (optional)
- 1 1/2 lbs. pork cut into thin strips (mine was called “pork stroganoff”)
- 9 oz. rice noodles
- grated carrots, chopped scallions, chopped peanuts, cilantro
Instructions
- Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
- Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
- Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
- Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.
Notes
If you are a sauce person, make extra sauce and set it aside just for tossing with the finished dish. The noodles tend to soak up all the sauce and can get dry without a little something extra.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: hoisin pork with rice noodles, rice noodles, hoisin pork
Guess what? Less than one week to go till Food Blogger Pro!!!!!!!!!!!!!! <– That was totally neurotic and unprofessional, and also necessary.
I’m just a little bit pumped up about it.
ME? Emotionally eating bowls of noodles to calm my nerves before the launch? Nope. No way.
This recipe was flavorful but entirely too sweet. Big mistake adding the honey, this despite that fact that I opted not to any sugar
Made tonight, a Saturday, and delicious 😋. I had with noodles. Yummo.
What about adding a few leaves of Thai basil ? 😁
Thank you for sharing this recipe! Hubby and I loved it! I usually have to tweak or combine recipes but this one was perfect as is! So full of flavor, well balanced and so quick and easy! This will be a regular in our rotation!
It’s in the fridge marinading. Not sure if I can wait though!!
Seems like lots of extra sauce, I’m going to wait and see if I have enough extra to heat up for the noodles.
Sorry about that… the format wiped out the paragraph breaks. Would delete the run-on post if I could.
I moved away from the city with a thriving Asian restaurant space and have been slowly working on my own techniques to recreate flavors I loved. This one was good. I used the recipe as written, but did modify the preparation by stir frying it in batches in my wok.
1. stir fry half the marinated pork in sesame oil. Transfer to a plate. Cook the other half. Add to plate.
2 add more sesame oil to the wok and stir fry the scallions light and white parts along with matchstick carrots and peanuts. Add back in pork and mix.
3. Add in prepared noodles and heat through.
4. Sprinkle scallion greens and rough chop cilantro over just before plating.
Notes: I used pork tenderloin as my meat and cut it into thin medallions and then into strips. Worked great for size.
Tenderloins come in packs of 2 at my store so I used half the marinade on another batch for another day (froze it).
Because I used the extra marinade for a second batch, I made a half recipe of sauce for extra if needed .
Next time I do this, I will drain the pork before cooking it so it caramelizes in the wok better. The sauce is easy enough to make more!
This was delicious and came together quickly.
Love your recipes
What vinegar are you using in this recipe
Just white vinegar but rice vinegar would work too!
Looking for a pork noodle dish. This looks perfect.
Yet another recipe in the category “leftover pork” recipes that uses raw pork. Lucky you, you just made more money by me being suckered into looking.
Do you think this recipe would work with ground beef instead of the pork?
Trying this dish tonight sounds delish, going to use pork rashers and only have almonds so will give them a try.
Maybe im not seeing the recommended type of pork to use in the recipe. Please clarify.
We used a cut called “pork stroganoff” here. Hope this helps, Barbara!
This was as close to homemade Pad Thai as I could get!
I took your advice and added family favorites such as petite broccoli florets, sliced Water chestnuts, and some edamame and pea pods.
Most definitely adding this recipe to family favorites and thank you for refining the sauce and its ingredients.
Delicious! I used ground pork and my kids and I loved it.
What cut of pork are you using? You don’t specify!
Pork tenderloin works here! Enjoy!
Delicious! This recipe has been on repeat!
I’ve never liked peanut butter so i friend up some peanuts and that worked nicely as well
Love this recipe! Thank you. X
I tried this recipe and I have to say WOW. One thing I did differently was that I made my own hoisin sauce. I never like the store-bought stuff. Your recipe with special hoisin sauce is destined to become one of my favorites.