Soy Scallion Noodles with Pork
Once I tried these Soy Scallion Noodles, there was no going back to those boring packets of ramen ever again. This recipe takes about 30 minutes, makes enough to serve 4, is easily scalable, and tastes amazing!
Soy Scallion Noodles with Ground Pork
This dish was 100% inspired by the Momofuku packets of noodles you can buy. I love those things, but wanted a homemade version that was a bit more economical to make big batches of, had extra protein, and uses fresh ingredients.
Plus, I almost always have the ingredients for this in the pantry and fridge, and the base recipe works with whatever Asian noodles you have around. I've made it with fresh udon and yakisoba, too.
Why You'll Love This Dish
- Fast Weeknight Dinner - The whole recipe comes together in a short stretch, which makes it easy to fit into a busy evening.
- Big Takeout-Style Flavor - Soy sauce, dark soy, honey, garlic, and ginger give the noodles a rich, balanced finish.
- Great Texture - Stir-frying the cooked noodles helps them hold the sauce and keeps the dish from feeling flat.
- Flexible Ingredients - You can swap the protein, change the noodles, or add vegetables without changing the basic method.
- Family-Friendly - The flavors are familiar, savory, and easy to serve to a crowd.
Chinese Style Udon with Pork Tenderloin
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Dry Wok Noodles - The base of the dish, with a chewy texture that works well for stir-frying. Udon, lo mein, or even spaghetti can work in a pinch.
- Avocado Oil - A neutral, high-heat oil that handles skillet cooking well and keeps the noodles from sticking.
- Sesame Oil - Used in a small amount for aroma and depth. A little goes a long way here.
- Ground Pork - Rich, quick-cooking, and perfect for noodle dishes. Ground chicken or turkey can be swapped in with good results.
- Garlic - Brings sharp, savory flavor that gives the pork and sauce more character.
- Ginger Paste - Adds warmth and a clean bite. Fresh grated ginger works just as well.
- Scallions - A key flavor in the dish, adding freshness and a mild onion note right at the end.
- Water - Helps loosen the sauce so it can coat the noodles evenly.
- Soy Sauce - Brings salt and savoriness to the sauce base.
- Dark Soy Sauce - Adds deeper color and a slightly richer flavor. If you do not have it, use extra soy sauce and expect a lighter finish.
- Honey - Balances the salt with a little sweetness and helps the sauce turn glossy.
- Cornstarch - Thickens the sauce so it clings to the noodles instead of pooling in the pan.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cook The Noodles - Bring a large pot of water to a boil and cook the wok noodles according to the package directions.
- Brown The Pork - Brown the ground pork in avocado oil and sesame oil, then stir in the garlic and ginger near the end of cooking.
- Mix The Sauce - Whisk together the water, soy sauce, dark soy sauce, honey, and cornstarch to make the sauce.
- Stir-Fry The Noodles - Stir-fry the drained noodles in the skillet with the remaining oil for 1 to 2 minutes.
- Finish The Dish - Return the pork to the pan with the scallions, pour in the sauce, and cook until thickened and evenly coating the noodles.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will soak up more sauce as they sit, though the flavor stays strong.
Reheat in a skillet over medium heat with a small splash of water to loosen the sauce. The microwave works too, though the skillet keeps the texture better.
You can cook the pork and mix the sauce ahead of time, then boil the noodles and finish the stir-fry right before serving. That keeps the noodles from getting too soft.
You can swap in ground chicken, turkey, or crumbled tofu. Bok choy, mushrooms, cabbage, bell peppers, or shredded carrots fit nicely here. A spoonful of chili crisp or sriracha is good if you want heat.
Serve This With
This recipe stands alone pretty well, but if you want to make a bit of a spread, here's some good options that go well alongside this recipe.
Pin For Later
Soy Scallion Noodles with Pork
This simple recipe is packed full of flavor and is perfect for a quick lunch, easy dinner, or as meal-prep!
Ingredients
- 2 packs dry wok noodles
- 4 tablespoons avocado oil, divided
- 1 teaspoon sesame oil
- ½ pound ground pork
- 2 cloves garlic, minced
- ½ teaspoon ginger paste
- ⅓ cup sliced scallions
Sauce
- ⅓ cup water
- ⅛ cup soy sauce
- ⅛ cup dark soy sauce
- ⅛ cup honey
- 1 ½ tablespoons cornstarch
Instructions
- Boil 8 cups of water in a large pot. Cook the noodles according to the package directions. When they are done, drain well and set aside.
- While the water is heating and the noodles are cooking, prepare the pork.
- In a large skillet, preheat 3 tablespoons of the avocado oil and the sesame oil over medium-high heat.
- Add the ground pork and break it apart as it cooks. When the pork is almost fully cooked, add the garlic and ginger and cook for 30 to 60 seconds. Once no more pink remains, remove from the skillet.
- Mix together all of the sauce ingredients. Set aside.
- Add the remaining oil to the skillet and add the drained noodles. Stir-fry for 1 to 2 minutes.
- Add the ground pork back to the skillet along with the scallions. Pour in the sauce and continue cooking until the sauce is thickened and the noodles are coated.
- Serve hot.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 771Total Fat: 30gSaturated Fat: 7gUnsaturated Fat: 23gCholesterol: 53mgSodium: 894mgCarbohydrates: 91gFiber: 5gSugar: 8gProtein: 31g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
