Prep time: 10 minutes plus marinating time                                                                                             Author: Christine Strasser, "Styled Biz and Home"

Cook time: Under 25 minutes                                                                                                                                  Serves 4 generously

Pork Fillet Noodle Stir Fry (Easy One-Pan Stir Fry with Vegetables)

If you are looking for an easy one-pan dinner that is not a casserole, this Pork Fillet Noodle Stir Fry is a great option. It is a quick, flavourful stir fry recipe that helps you use up vegetables in the fridge and get a satisfying meal on the table fast.

Whenever I need to use leftover vegetables or want something tasty and simple, I make a stir fry. This pork noodle stir fry is perfect for a busy weeknight dinner or a quick lunch.

Why Pork Fillet Works Well in Stir Fry

Pork fillet (pork tenderloin) is a very tender, lean cut of pork that works beautifully in stir fries. It cooks quickly, stays juicy when sliced into strips, and absorbs flavour from the marinade and sauces.

For this recipe, the pork is:

- Cut into thin strips so it cooks fast and evenly 

- Marinated for about 30 minutes, which is enough time to give the meat great flavour without planning hours ahead

Vegetables In This Pork Noodle Stir Fry

This recipe is also a great vegetable stir fry. You can mix and match what you have on hand, but here are the vegetables I used:

- Crunchy celery

- Crunchy cauliflower

- Sweet carrots

- Onions for flavour 

- Garlic for aroma

- Refreshing cabbage for more sweetness and crunchiness

You can easily swap in other stir fry vegetables like bell peppers, broccoli, snap peas, or baby corn if that is what you have.

Simple Stir Fry Sauce (Only 2 Ingredients) and a few things to consider

One of the best things about this pork stir fry is how simple the sauce is. You only need:

• Oyster sauce
• Soy sauce

That’s it. No complicated ingredient list or special sauces. These two sauces give you that classic takeout-style flavour with little effort.

You can use any cooking oil you have, but this recipe uses olive oil as a slightly healthier option.

How To Get Takeout-Style Stir Fry Texture

Timing and temperature are important in stir frying. This recipe guides you through:

• cooking the pork quickly over relatively high heat.
• adding the vegetables so they stay crunchy and sweet, not soggy.
• tossing in the noodles at the right time so they soak up the sauce but keep a good texture.

Follow the steps and you will get that takeout-style stir fry texture at home.

You do not need a wok to make this recipe. A large non-stick pan works very well and helps prevent the noodles from sticking.

Why You will Love This Pork Fillet Noodle Stir Fry

• Quick to cook: Once the ingredients are prepped, the stir fry comes together in just a few minutes.
• Great noodle texture: The noodles absorb the sauce but still have a nice bite.
• Family-friendly: The flavours are simple and satisfying, so it can easily become a family favourite.
• Budget-friendly takeout alternative:  You get the taste of a takeout stir fry at home for less money.
• Flexible with vegetables:  It is an effortless way to use a wide variety of vegetables and reduce food waste.
• One-pan meal:  Everything cooks in one pan, which keeps cleanup simple.

This easy pork noodle stir fry is a practical recipe to add to your weekly meal rotation, especially when you have vegetables to use up and want a fast, flavourful dinner in one pan.

Recipe: Pork Fillet Noodle Stir Fry 

Ingredients:

380 g pork fillet, cut into thin strips,

1½–2 tbsp oyster sauce (for marinating the pork)

3 tbsp olive oil, divided

3 cloves garlic, smashed and/or roughly chopped

1 onion, cut into chunks

2 stems celery, sliced

 2 cups cauliflower florets

2 carrots, sliced diagonally about 4 mm thick
¼ cabbage, sliced into 3 cm (1¼ inch) wide strips

200 ml water

1½–2 tbsp soy sauce

Freshly ground black pepper, to taste 

1 × 600 g packet Hokkien noodles

 1 × 350 g packet Singapore noodles

 Lemon wedges, to serve (optional)

Directions

Ingredients preparation

1. Marinate the pork:
   Place the pork fillet strips in a shallow dish. Add the oyster sauce and mix well to coat. Marinate for at least 30 minutes.

1. Prepare the vegetables:
   Cut and measure all the vegetables so they are ready to cook.

2. Prepare the noodles:
   Remove the noodles from their packaging.
   Note: Do not follow the packaging instructions for noodle preparation for this recipe.

3. A note on noodles: This recipe uses two types of noodles (Hokkien and Singapore). You can also use just one type if you prefer. Aim for a total of at least 900 g cooked noodles in total.

Cooking instructions:

1. Cook the pork and cauliflower:

   • Heat a large non-stick pan over medium heat.

   • Add one-third of the olive oil and heat for about 30 seconds.

   • Add the marinated pork strips and lightly fry for 5 to 6 minutes, stirring often to prevent burning.

   • Add the garlic and cook with the pork for 1 minute.

   • Still on medium heat, pour in the water and bring to a simmer.

   • Add the cauliflower and stir to coat it in the sauce.

   • Cook for about 4 minutes, stirring now and then, until the cauliflower is tender but still firm and the liquid has reduced to a sauce-like consistency.

   • Remove the pork and cauliflower from the pan and set aside in a dish.

2. Stir fry the remaining vegetables:

   • Add the remaining olive oil to the same pan and heat over high heat for 30 seconds.
   • Add the onions, carrots, and celery. Stir fry for about 6 minutes until starting to soften but still a bit crunchy.
   • Add the cabbage and cook for 2 minutes more.

3. Combine everything with the noodles:

   • Reduce the heat to medium.

   • Return the pork and cauliflower (with any juices) to the pan and toss gently with the vegetables.

     • Immediately add the Hokkien and Singapore noodles. Using two forks, gently separate and loosen the noodles.

        

     • Once the noodles are loosened, pour in the soy sauce and season with freshly ground pepper to taste.

     • Using a wooden spoon, gently turn and lift the noodles to mix them evenly with the pork and vegetables. Cook for about 3 minutes, until the noodles are heated through and have absorbed some of the sauce.

4. Serve:

   • Turn off the heat.
   • Serve the pork fillet noodle stir fry hot, with lemon wedges on the side, if you like.

Notes:

Vegetables: Swap in what you have on hand, such as bell peppers, broccoli, snap peas, or baby corn.
Oil: You can use another neutral oil instead of olive oil for stir frying.

This pork fillet noodle stir fry also works with chicken or beef.

Leftovers of this pork noodle stir fry reheat well in a pan.