When we get to the weekend, the one thing I know my family loves to eat is our local Chinese takeout. I love to recreate the classic Asian stir fry dishes right at home in the same amount of time as ordering in, but using healthier ingredients (and it also becomes a bit more affordable too – a win-win!). This hoisin pork with rice noodles has become one of our favorites over the years and is quick to make in 30 minutes.
The key ingredient that makes my kids love this stir-fry is the hoisin sauce. It’s sweet and tangy and so good when paired with a rich protein like pork, chicken, steak, or even tofu. Try out this hoisin pork any night of the week, and I promise you won’t be disappointed. If you love a quick cooking meal with Asian flavors, our teriyaki ground beef and miso glazed salmon are also big winners in our house.
Why you’ll love this recipe
- One-pot meal. We love a stir-fry for this reason. Minimal equipment needed means minimal cleanup and easier cooking. That’s exactly what this hoisin pork dish is, and a big reason why it’s on our weekly rotation.
- 30-minute Asian-inspired meal. Forget ordering takeout, it’s just as quick and easy to make this pork with rice noodles, and healthier too!
- Kid and adult friendly. My kids love this hoisin pork just as much as my husband and I. It’s a crowd favorite thanks to its sweet and tangy sauce.
Tips for Busy Cooks
When it comes to picking stir fry veggies, I prefer the fresh assortment in the produce section. But I also always keep a bag of frozen stir-fry vegetables on hand to add if I’m in a pinch on a weeknight. It’s also a great way to clean the fridge out of any leftover vegetables from the week.
Key Ingredient Notes
- Pork tenderloin or pork shoulder – Either work well here for this quick hoisin pork stir fry.
- Sesame oil – Cooking oil for the pork that adds nice rich and nutty flavor too.
- Small onion – A classic aromatic vegetable to help flavor the stir-fry.
- Garlic – Required in our book for any delicious Asian-inspired recipe to add sweet, savory garlic flavor.
- Fresh ginger – Fresh is best for that bright, tangy flavor that makes the other flavors more pronounced as well.
- Low-sodium chicken or vegetable broth – A little goes a long way in creating the best sauce and adding a little more richness.
- Hoisin sauce – Sweet and tangy sauce with nice warm notes of umami as well. It’s often nicknamed “Asian BBQ sauce,” and for good reason, it’s addicting!
- Soy sauce (or tamari) – A little goes a long way in adding saltiness.
- Rice vinegar (or apple cider vinegar) – A lighter vinegar with a hint of sweetness to help round out the dressing.
- Brown sugar or honey (optional) adds a nice sweetness that complements the hoisin sauce and helps it caramelize on the pork.
- Sriracha or chili paste – Optional, but definitely add if you like a kick of heat in each bite.
- Rice noodles – We love rice noodles in this pork stir fry for their soft texture and mild flavor, which coat nicely in the sauce.
- Sliced stir-fry vegetables (bell pepper, carrot, snap peas, spinach, or a frozen mix) – Buy whatever is easiest at the store to save time. You can also use any leftover veggies you have from the week.
- Scallions, thinly sliced (for garnish) – A nice, colorful garnish that also adds a hint of onion flavor.
- Sesame seeds (optional) – Colorful with a hint of crunch and nuttiness.
How to make hoisin pork with rice noodles
Slice the pork and season lightly with salt and pepper.
Heat a large deep skillet or Dutch oven over medium-high heat. Add sesame oil and pork. Cook for 4–6 minutes, until it is no longer pink.
Push the pork to one side of the pan. Add onion, garlic, and ginger. Cook for 1–2 minutes until fragrant, and the onion softens. Stir everything together.
Mix hoisin sauce, soy sauce, rice vinegar, brown sugar, and Sriracha in a small bowl. Pour the sauce into the pan along with ¾ cup broth. Stir and scrape up browned bits. Bring to a simmer.
Add rice noodles directly into the sauce. Press down gently so they’re mostly submerged. Add up to ½ cup more broth if needed to cover.
Cover the pan, reduce the heat to medium-low, and simmer for 3–5 minutes, stirring gently every 1–2 minutes until noodles are soft.
Stir in vegetables and cook uncovered for 1–2 more minutes until just tender. If vegetables are frozen, they may take about 5 minutes to heat through.
Turn off heat, drizzle with sesame oil, and taste. Adjust with extra soy sauce, vinegar, or Sriracha as desired. Serve topped with scallions and sesame seeds.
Expert Tips:
- If your sauce is too thin, mix 1 teaspoon cornstarch with 1 teaspoon water and mix to combine. Stir into the sauce when simmering and allow to thicken. Repeat if you want the sauce even thicker.
- Use a different type of protein. Use shredded rotisserie chicken or pulled pork – toss in step 6 to heat through. This method brings the cook time down too, so dinner is on the table even faster!
- Make it vegetarian. Swap the pork for firm tofu (pressed and cubed) or sautéed mushrooms. Increase the hoisin slightly.
- Easily make more of the sauce if you’d like. Add 2 to 3 tablespoons of water, plus extra hoisin. Thicken with 1 teaspoon of cornstarch mixed into 1 tablespoon of cold water added at the end and simmer for 30 seconds.
- Add crunch on top. I love to add chopped peanuts or cashews on top for a hint of rich nuttiness and crunchy texture.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet over medium heat with a splash of water.
You can freeze the hoisin pork mixture separately from the rice noodles for up to 2 months. We don’t recommend freezing the rice noodles as they change texture once thawed. Thaw the pork overnight in the fridge and reheat and serve with fresh rice noodles or steamed rice.
FAQs
Of course, I recommend draining any fat from the pan before adding in your sauce and veggies to prevent it from becoming too greasy.
Prepare them according to the package instructions. Usually, you soak them in boiling water in a bowl for 8 to 12 minutes until softened, then drain.
Toss them with a little bit of oil after draining in a bowl to keep them from forming into a big clump.
More easy stir-fry recipes
Hoisin Pork Noodle Stir-Fry (One-pan)
Ingredients
- 1 lb pork tenderloin or pork shoulder thinly sliced Note 1
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1 small onion thinly sliced (about 1 cup)
- 2 cloves garlic minced Note 2
- 1 tablespoon fresh minced ginger Note 3
- ¾ cup low-sodium chicken or vegetable broth plus up to ½ cup extra if needed
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon brown sugar or honey optional
- 1 teaspoon Sriracha or chili paste optional
- 8 oz rice noodles
- 2 cups sliced stir-fry vegetables Note 4
- 2 scallions thinly sliced (for garnish)
- Sesame seeds optional
Instructions
- Heat sesame oil in a large (12-inch) deep skillet over medium-high heat.
- Season the sliced pork lightly with salt and pepper, then add it to the skillet. Cook for 4–6 minutes, until it is no longer pink.
- Push the pork to one side of the pan. Add onion, garlic, and ginger. Cook for 1–2 minutes until fragrant, and the onion softens. Stir everything together.
- In a small bowl, mix hoisin sauce, soy sauce, rice vinegar, brown sugar, and Sriracha, if using.
- Pour the sauce into the pan along with ¾ cup of broth. Stir and scrape up browned bits. Bring to a simmer.
- Add rice noodles directly into the sauce. Press down gently so they’re mostly submerged. If needed, add up to ½ cup more broth to cover.
- Cover the pan, reduce the heat to medium-low, and simmer for 3–5 minutes, stirring gently every 1–2 minutes until noodles are soft.
- Stir in vegetables and cook uncovered for 1–2 more minutes until just tender. If vegetables are frozen, they may take about 5 minutes to heat through.
- Turn off heat, drizzle with sesame oil, and taste. Adjust with extra soy sauce, vinegar, or Sriracha as desired.
- Serve topped with scallions and sesame seeds.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet over medium heat with a splash of water.
– You can freeze the hoisin pork mixture separately from the rice noodles for up to 2 months. We don’t recommend freezing the rice noodles as they change
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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