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Chinese Pork 'n' Noodles

 Chinese Pork 'n' Noodles
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
4 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • Cook pasta according to package directions. Meanwhile, in a small
  • bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
  • 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.
  • 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

2 of 2

Chinese Pork 'n' Noodles (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 550 mg sodium, 43 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchange: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer