Spicy Pork with Sweet and Sour Noodles
Spicy Pork with Sweet and Sour Noodles
Ingredients
For the Spicy Pork
- 1 pound pork tenderloin, diced into 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 bunch garlic, white and green parts separated, thinly sliced
- 2 Thai chilies, minced, or more to taste
- 3 garlic cloves, minced
- 1/4 cup rice wine
- 1 cup chicken broth
- 2 tablespoons soy sauce, or to taste
- 1/4 cup cornstarch
- 1/4 cup chicken broth, for slurry
- 1 tablespoon vegetable oil, as needed for browning
For the Sweet and Sour Noodles
- 12 ounces noodles, your preferred type (e.g., ramen, lo mein, spaghetti), cooked according to package directions
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the cornstarch slurry by whisking together 1/4 cup cornstarch and 1/4 cup chicken broth in a small bowl. Set aside.
⏱️ 2 min
- 2
Season the diced pork tenderloin with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 1 min
- 3
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned pork and brown it on all sides, about 5-7 minutes. Do not overcrowd the pan; cook in batches if necessary. Remove the browned pork from the skillet and set aside.
⏱️ 7 min
- 4
Reduce heat to medium. Add the white parts of the sliced garlic, minced Thai chilies, and minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Deglaze the skillet with 1/4 cup rice wine, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 6
Stir in 1 cup chicken broth and 2 tablespoons soy sauce. Mix well and bring the mixture to a simmer. Let it cook on low heat for 2-3 minutes.
⏱️ 3 min
- 7
Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the liquid thickens, about 1-2 minutes.
⏱️ 2 min
- 8
Return the browned pork to the skillet. Add the green parts of the sliced garlic. Mix everything well to coat the pork and garlic in the thickened sauce. Remove from heat and reserve.
⏱️ 2 min
- 9
While the pork is cooking, prepare the noodles according to package directions. Drain well.
⏱️ 10 min
- 10
In a large bowl, combine 1/4 cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rice vinegar, and 1 tablespoon granulated sugar. Whisk until the sugar is dissolved and the sauce is well combined.
⏱️ 2 min
- 11
Add the cooked and drained noodles to the sweet and sour sauce. Toss thoroughly to ensure all the noodles are evenly coated.
⏱️ 2 min
- 12
Serve the spicy pork over the sweet and sour noodles. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork with Sweet and Sour Noodles
For the Spicy Pork
- 1 pound pork tenderloin, diced into 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 bunch garlic, white and green parts separated, thinly sliced
- 2 Thai chilies, minced, or more to taste
- 3 garlic cloves, minced
- 1/4 cup rice wine
- 1 cup chicken broth
- 2 tablespoons soy sauce, or to taste
- 1/4 cup cornstarch
- 1/4 cup chicken broth, for slurry
- 1 tablespoon vegetable oil, as needed for browning
For the Sweet and Sour Noodles
- 12 ounces noodles, your preferred type (e.g., ramen, lo mein, spaghetti), cooked according to package directions
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the cornstarch slurry by whisking together 1/4 cup cornstarch and 1/4 cup chicken broth in a small bowl. Set aside.
⏱️ 2 min - 2
Season the diced pork tenderloin with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 1 min - 3
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned pork and brown it on all sides, about 5-7 minutes. Do not overcrowd the pan; cook in batches if necessary. Remove the browned pork from the skillet and set aside.
⏱️ 7 min - 4
Reduce heat to medium. Add the white parts of the sliced garlic, minced Thai chilies, and minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Deglaze the skillet with 1/4 cup rice wine, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 6
Stir in 1 cup chicken broth and 2 tablespoons soy sauce. Mix well and bring the mixture to a simmer. Let it cook on low heat for 2-3 minutes.
⏱️ 3 min - 7
Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the liquid thickens, about 1-2 minutes.
⏱️ 2 min - 8
Return the browned pork to the skillet. Add the green parts of the sliced garlic. Mix everything well to coat the pork and garlic in the thickened sauce. Remove from heat and reserve.
⏱️ 2 min - 9
While the pork is cooking, prepare the noodles according to package directions. Drain well.
⏱️ 10 min - 10
In a large bowl, combine 1/4 cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rice vinegar, and 1 tablespoon granulated sugar. Whisk until the sugar is dissolved and the sauce is well combined.
⏱️ 2 min - 11
Add the cooked and drained noodles to the sweet and sour sauce. Toss thoroughly to ensure all the noodles are evenly coated.
⏱️ 2 min - 12
Serve the spicy pork over the sweet and sour noodles. Enjoy immediately.
⏱️ 1 min