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Pork Stir-Fry with Noodle Nests

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Total Time
Prep: 25 min. + marinating Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Lorraine Caland, Shuniah, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle "nests." —Lorraine Caland, Shuniah, Ontario

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Pork Stir-Fry with Noodle Nests

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Prep Time 25 min
Cook Time 15 min
Yield 6 servings

Ingredients

  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon tamari soy sauce
  • 1-1/2 teaspoons cornstarch
  • 1 pound boneless pork loin chops, thinly sliced
  • 10 ounces fresh or 6 ounces dried Chinese egg noodles
  • STIR-FRY:
  • 1 cup chicken broth
  • 1/2 cup oyster sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon plus 1-1/2 teaspoons cornstarch
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • 1 small Chinese or napa cabbage, shredded
  • 1 can (8-3/4 ounces) whole baby corn
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 cup sliced fresh mushrooms
  • 2 celery ribs, sliced
  • 2 shallots, chopped
  • 2 cups fresh snow peas
  • Cooking spray
Text Ingredients

Directions

  1. In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.
  2. Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside.
  3. Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic.
  4. In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender.
  5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through.
  6. Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.
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