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Skillet Night
Asian 3 min read

Ginger Pork Stir-Fry Noodles

Ginger pork stir-fry noodles brown ground pork with fresh ginger and garlic, then toss with noodles in about 25 minutes. Fast Asian weeknight skillet dinner.

Ginger Pork Stir-Fry Noodles

Ground pork browns faster than sliced loin and soaks up ginger, garlic, and soy like a sponge. This skillet stir-fry hits that savory-sweet takeout lane, then tosses everything with soft noodles and a handful of frozen vegetables so you are not stuck chopping a mountain of produce.

From boiling water to bowls, plan on about 25 minutes. Fresh ginger is non-negotiable — it is the whole point of the pan.

Ingredients

Sauce

  • 3 Tbsp (45 ml) low-sodium soy sauce
  • 1 Tbsp (15 ml) oyster sauce or hoisin
  • 1 Tbsp (15 ml) rice vinegar
  • 1 Tbsp (15 ml) honey or brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp (3 g) cornstarch
  • 2 Tbsp (30 ml) water

Stir-fry

  • 8 oz (227 g) lo mein, spaghetti, or rice noodles
  • 1 Tbsp (15 ml) neutral oil
  • 1 lb (454 g) ground pork
  • ½ tsp kosher salt
  • 1 Tbsp grated fresh ginger
  • 4 garlic cloves, minced
  • 3 cups (340 g) coleslaw mix or shredded cabbage
  • 1 cup (140 g) frozen peas and carrots, optional
  • 3 green onions, sliced
  • Chili crisp or sriracha, optional
  • Lime wedges, optional

Method

  1. Whisk all sauce ingredients until smooth. Cook noodles in salted boiling water according to package minus 1 minute; drain and rinse briefly under cool water. Set aside.
  2. Heat oil in a 12-inch skillet over medium-high. Add pork and salt; cook 5–6 minutes, breaking into small crumbles, until browned.
  3. Stir in ginger and garlic; cook 30–45 seconds until fragrant.
  4. Add coleslaw mix and frozen vegetables if using. Stir-fry 2–3 minutes until cabbage wilts but still has bite.
  5. Add drained noodles and sauce. Toss 1–2 minutes until noodles are coated and hot and the sauce thickens slightly.
  6. Fold in most of the green onions. Serve with remaining green onions, chili crisp, and lime.

Cook's note

Rinsing the noodles stops carryover cooking and keeps them from clumping in the sauce. If using rice noodles, soak per package instead of boiling and add them with a splash of water so they loosen.

What to serve with it

Cucumber salad, steamed edamame, or a bagged Asian slaw. Extra chili crisp on the table is better than loading the whole pan with heat.

Make-ahead and leftovers

Mix the sauce up to 5 days ahead. Leftovers keep 3 days; reheat in a hot skillet with a teaspoon of water. Noodles soften after freezing — refrigerate is better.

Troubleshooting

**Noodles sticky?** They sat too long after draining — toss with a drop of oil next time. **Sauce watery?** Cornstarch needs a brief bubble; cook 30 seconds more. **Bland?** Another splash of soy and a pinch of salt at the end.