Pork and Noodle Stir Fry in a Savory Peanut Sauce

Asian cuisines inspire me. They always have and they always will. I think it’s important to start this blog post by stating that, because this dish is most definitely inspired by Asian cuisines and I recognize that I am not of Asian descent. I am merely inspired by the flavors and ingredients that Asia has to offer. When I say this, I don’t mean I just like to eat Asian food (of all kinds.) I truly mean it. I studied culture and cuisine in Hong Kong during my time at NYU and I’ve always had an interest in this arena. If I could go back to college, I would somehow convince my professor to major in the dry and wet markets in China, as they are full of some of the most interesting food items I’ve ever seen.

That being said, this stir fry dish is definitely my Americanized spin on a fusion of three cuisines: Indonesian, Thai and Chinese. Did you know that peanut sauce actually originated in Indonesia? It’s now used all over the world, particularly in Indonesia and Thailand, plus other parts of Southeast Asia, where it’s common to use peanuts in savory styles of cooking. I’m sure you’ve seen chicken satay (chicken skewers with a sweet and salty peanut sauce) on Asian fusion, Indonesian or Thai restaurant menus before. So with this recipe, I am taking inspiration from this peanut sauce and giving it some sriracha spice (which you can skip.) Then, I’m pairing it with some pork, veggies and egg noodles and stir frying it all together. You can use any kind of noodle here and you can also skip the meat and use tofu or tempeh instead.

Let’s do this! Full video tutorial is below if you want to watch as you cook.

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[Total: 2 Average: 5]
5 from 2 Reviews


Adjust Servings
For the sauce:
1clove garlic, minced or grated
3tbsp soy sauce
3tbsp rice vinegar
3tbsp peanut butter
2tsp honey or agave nectar
1tbsp sriracha
For the stir fry:
1.25-1.5lb pork tenderloin, sliced into 1/2-1 inch thick pieces
2tsp avocado oil
1/2cup water
2cups chopped broccoli
1cup sliced carrots
Egg noodles, cooked according to the box instructions and drained
1/2cup green onion, sliced thinly on a bias



Fill a pot 3/4 the way with water and heat over high heat to bring to a boil.

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In a large bowl, combine all of the ingredients for the sauce and mix until combined. Set aside.

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In the meantime, heat the avocado oil in a large skillet or wok over medium high heat.

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Dry the pork off with a paper towel and season with salt on both sides.

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Add the pork slices to the pan and cook for 2 minutes on one side, until a golden brown ring forms and its halfway opaque through the meat.

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Flip the pork and let it finish cooking for another 2-3 minutes. 

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Remove the pork from the pan and scrape the browned bits off of the bottom.

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In the meantime, place the lomein noodles into the boiling water and cook according to package (typically 5 minutes, but read your instructions.)

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Back in the skillet, add the carrots to the pan. Cook for 2 minutes and then add the broccoli to the pan. Cook the veggies for a total of 4-5 minutes, until the broccoli is bright green and the carrots are a bright, hydrated orange.
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Add the pork back into the pan and then add the sauce mixture. Tossing everything together, scraping any additional golden browned bits off of the pan
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Finally, transfer the noodles into the veggie and pork stir fry mixture, and toss them with the sauce, until they are brown in color and have absorbed some of the sauce. Add the majority of your green onions to the mixture, reserving 2 tbsp or so for topping. Plate the noodles and top with extra scallions and crushed peanuts. Serve immediately and enjoy!
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  • Katie

    Honestly the best Asian meal I’ve made at home. The sauce is the perfect amount of sweet and tangy. I will happily make this rather than going out to eat!

    • Skyler Bouchard

      I am so happy you loved this meal, Katie!! thank you for leaving a review! I appreciate it!

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