My spicy pork with noodles is an easy-to-prepare meal packed with lots of Asian flavor from lemongrass, chili garlic sauce and ginger. Quickly stir fried in a pan, it’s my latest favorite recipe to whip up when something spicy and flavorful sounds enticing, on the table in under thirty minutes!
Spicy Pork with Noodles, a Quick and Delicious Asian Noodle Dish
Asian noodle dishes packed with the aromatic flavors of garlic, lemongrass and ginger are some of my most beloved kinds of dishes to enjoy.
Tender yet slightly chewy yakisoba noodles stir fried together with a little bit of spicy pork are my latest crave-worthy favorite, and the beauty of a dish such as this is how quick and simple it is to prepare.
It’s ideal for a weeknight (or any night!) when I’m hungry for something warming and flavorful, yet don’t necessarily have it in me to stand at the stove cookin’ up a storm!
For me, this spicy pork with noodles has just the right amount of kick to awaken my tastebuds, with lots of flavor from that lemongrass, ginger and chili garlic sauce that makes it taste like a dish I’d order at a favorite Asian restaurant.
With delicious bits of baby bok choy, baby spinach and a sprinkle of green onions, this quick noodle dish is a bit of healthy comfort food that’s steaming-hot and ready to enjoy in under thirty minutes!
How to Make Spicy Pork with Noodles, Brimming with Asian Flavors
This fun and tasty recipe is my little take on some of my favorite spicy, stir fried noodle dishes I enjoy when ordering out.
Because I wanted to make this recipe easy to prepare yet packed with loads of flavor, I’ve opted to use lean ground pork here, which is cooked through in no time at all, and takes on the flavors of the aromatics that I’m using really well.
Once the pork is in the hot pan, I take care to crumble it up as finely as possible to create a fine mince, which will help incorporate it with the noodles really well when stir fried together at the end (and I like yakisoba noodles for this).
As for those aromatics, I use finely minced lemongrass, some garlic, some ginger, plus a couple of tablespoons of chili garlic sauce (I like mine quite spicy, but you can adjust to your own taste) and a hint of hoisin—so delicious and fragrant!
The spicy pork mixture takes only minutes to cook through, and then all that’s left to do is add in my prepared noodles and toss together!
Here’s a peek at my spicy pork with noodles recipe: (or just jump to the full recipe below…)
- To get things started, I prepare my noodles according to package instructions, and keep them warm.
- Next, I brown my ground pork with the fragrant aromatics in a large, heavy-bottom pan, breaking it up very well into a fine mince or crumble.
- Once the pork is cooked, I add my sliced baby bok choy and spinach in, toss to combine, then add in my noodles, and stir fry everything together to incorporate the flavors and ingredients well.
- I finish with a small drizzle of sesame oil and some soy sauce to taste, then sprinkle over some green onions, and serve with a little extra chili garlic sauce on the side.
Spicy Pork with Noodles
by Ingrid Beer
Yield: Serves 4
Nutrition Info: 552 calories
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
- 2 (7.7 ounce) packages fresh yakisoba noodles, flavoring packets discarded (I used “Fortune” brand), or your favorite noodles, prepared according to package instructions and kept warm
- Peanut oil
- 1 pound ground pork
- Black pepper
- 6 cloves garlic, pressed through garlic press
- 1 tablespoon finely minced lemongrass (about 1 medium stalk)
- 2 teaspoons freshly grated ginger
- 1 to 2 tablespoons chili garlic sauce (or your desired amount)
- 2 tablespoons hoisin sauce
- 1/4 cup hot water
- 1 baby bok choy, thinly sliced
- 1 cup baby spinach leaves, roughly chopped
- 1 tablespoons sesame oil
- Soy sauce, to taste
- Sliced green onions, for garnish
- Place a large heavy-bottom pan (cast-iron or a wok is great for this) over high heat, and drizzle in about 1-2 tablespoons of peanut oil; once very hot, crumble the ground pork into the pan along with a good pinch of salt and pepper, and using a wooden spoon or spatula, break it up very well into a fine crumble; cook the pork until it is cooked through and slightly browned and crisp around the edges, roughly 6-7 minutes.
- Once the pork is browned, add in the garlic, lemongrass and ginger, and stir that into the pork for about 30 seconds or so to cook and release the aroma.
- Add in the chili garlic sauce and the hoisin, along with the 1/4 cup of hot water, and stir to combine.
- Next, sprinkle in the thinly sliced baby bok choy and the spinach, and fold that into to pork mixture to gently wilt for a few seconds.
- Once the greens are wilted yet still vibrant, add in the yakisoba noodles (or your preferred noodles), along with the sesame oil and some soy sauce to taste, and using tongs or two spoons, toss the noodles with the fragrant pork mixture to incorporate all of the ingredients, and warm/crisp up the noodles a bit.
- Serve hot out of the pan garnished with green onion, and perhaps a little more chili garlic sauce, if desired.
Tips & Tidbits for my Spicy Pork with Noodles:
- Lean ground pork for quick cooking: Ground pork is naturally lean, and just like with ground beef or chicken, it cooks up very quickly taking on the flavors of the aromatics used along with it. If you prefer to use a different type of protein however, you can sub ground chicken or turkey, or even ground beef.
- Fresh yakisoba stir fry noodles, or your favorite kind: I love the flavor and texture of fresh yakisoba noodles with this recipe, and I find those at my local market (or any Asian market) in the refrigerated section where they keep the tofu, kimchi and other fresh Asian foods. Other tasty noodles to use are ramen, udon, or even spaghetti, if that’s all you happen to have on hand.
- Chili garlic sauce for a flavorful kick: This is such a tasty condiment to keep on hand in the fridge if you’re a fan of Asian food with a bit of heat. It’s quite flavorful, and a little goes a long way, so use an amount according to your desired taste and spice level. (The amount used in this recipe is for mildly spicy.)
- Reheating leftovers: To reheat, simply heat a couple of tablespoons of oil in a large pan, and once hot, add some of the leftovers to the pan, gently tossing everything with tongs, until heated through. (If needed, add a tiny splash of water to loosen things up.)