Chinese Pork 'n' Noodles Recipe
Chinese Pork 'n' Noodles Recipe photo by Taste of Home
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Chinese Pork 'n' Noodles Recipe

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I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.—Jennifer Enzer of Manchester, Michigan
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 6 ounces uncooked angel hair pasta
  • 3 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 pork tenderloin (1 pound), halved and thinly sliced
  • 3 teaspoons canola oil, divided
  • 3/4 cup julienned sweet red pepper
  • 3/4 cup halved fresh snow peas
  • 1/2 cup sliced onion
  • 1 cup sliced cabbage
  • 1/4 cup minced fresh cilantro

Nutritional Facts

1-1/2 cup: 398 calories, 11g fat (2g saturated fat), 64mg cholesterol, 550mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 30g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.


  1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
  2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
  3. Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. Yield: 4 servings.
Originally published as Chinese Pork 'n' Noodles in Light & Tasty August/September 2006, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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muffbear74 235442
Reviewed Oct. 22, 2015

"This was tasty but I think I will use rice noodles next time ."

MelissaV81 154835
Reviewed Jul. 21, 2012

"Love this recipe. It's requested frequently by my family."

NewMom2011 136878
Reviewed Dec. 28, 2011

"Just made this and it was great! I made a little extra sauce and used rice noodles."

MrsKilby 154834
Reviewed Sep. 24, 2011

"My family and I didn't like this recipe. Maybe I overcooked the noodles because they were mushy and it ruined everything. The pork was the only good thing."

shuel 158162
Reviewed Jul. 17, 2011

"This was very good and quite easy. I did some modifications. I used ramen noodles instead of angel hair and I added red pepper flakes for some heat. Really Good"

micheleclow 158161
Reviewed Jun. 13, 2011

"I liked this, but my family said it was just ok. I know it needed a little something, but I don't know what. Maybe it needed the bell pepper and onions...I couldn't add them because my husband can eat them."

sexyc 77114
Reviewed Mar. 13, 2011

"I had made this twice for far and loved it! First time I didn't but the cabbage in and it was good. The second time I threw in some water chestnuts, yellow pepper, green pepper, orange pepper and fresh snap peas. It was great. We will def be making this more."

marlad98 63426
Reviewed Jan. 26, 2011

"Great recipe! I subbed carrots (shredded/julienned) for the cabbage, as hubby doesn't like it. Also added about 2 tsp. minced garlic.

The fresh cilantro is a great idea! We loved the flavour of it so much, we added extra. Thanks!"

cee-jay 83457
Reviewed Dec. 28, 2010

"This looks good! A substitute for hoisin sauce is equal amounts of ketchup and molasses."

rosered47 157801
Reviewed Jul. 16, 2010

"This is an excellent recipe! Very good! The only thing I changed was instead of buying hoisin sauce, I used Szechuan sweet & sour BBQ sauce. This is now one of our favorite Asian recipes!"

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