Chinese Pork 'n' Noodles Recipe

4 18 20
Chinese Pork 'n' Noodles Recipe
Chinese Pork 'n' Noodles Recipe photo by Taste of Home
Publisher Photo

Chinese Pork 'n' Noodles Recipe

Read Reviews
4 18 20
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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

Directions

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 servings.
Originally published as Chinese Pork 'n' Noodles in Light & Tasty August/September 2006, p21

Nutritional Facts

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

  • 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
  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

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Reviews forChinese Pork 'n' Noodles

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muffbear74 User ID: 209131 235442
Reviewed Oct. 22, 2015

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

MY REVIEW
MelissaV81 User ID: 1221953 154835
Reviewed Jul. 21, 2012

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

MY REVIEW
NewMom2011 User ID: 6419388 136878
Reviewed Dec. 28, 2011

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

MY REVIEW
MrsKilby User ID: 4566292 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."

MY REVIEW
shuel User ID: 6103901 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"

MY REVIEW
micheleclow User ID: 6777152 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."

MY REVIEW
sexyc User ID: 5357184 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."

MY REVIEW
marlad98 User ID: 1047893 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!"

MY REVIEW
cee-jay User ID: 1579946 83457
Reviewed Dec. 28, 2010

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

MY REVIEW
rosered47 User ID: 4753241 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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