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Chinese Noodles with Pork and Vegetables

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I’m cooking Chinese Pork with Noodles for the Lunar New Year. This is a time of renewal. Houses are cleaned. Bills are paid. Matters are put in order. It is a time for taking stock.  A New Year is all about transition, change, growth, and ultimately realizing one’s potential.

I took a cue from a favorite recipe of the Let’s Cook with Nora Cookbook, new edition, which Nina D. Puyat recently shared. It was her mom Nora Daza’s recipe for Oriental Beef with Fried Noodles. Instead of beef, I used pork and the entrée was just as marvelous. The tender pork slices, were luscious. They were perfect with the crisp vegetables, piled high on the long, thick Chinese fresh noodles.

Before the pandemic, Asian families got together to celebrate the New Year. This has always been a traditional time for families to give thanks for the many blessings received.

Our niece Tsui Chern, who lives in California, grew up in Singapore, and told me about their family’s traditions, “The big feast is during CNY eve  Normally we have a noodle dish, as the noodles signify longevity (that’s typically Chinese).”

Filipinos celebrate Chinese New Year in a big way. In the Philippines, the event was always vibrant and loud when folks could still gather. Food was abundant on everyone’s tables. Manila was one big party.

In my American kitchen, I will continue the celebration, with this hearty noodle dish. No matter how we celebrate, the desire for an abundance of food, good health, and good luck seems to be on everyone’s mind. Some things will always be universal – the wish for good fortune, prosperity and happiness are always at the core of our hearts.

To read my story “Let’s Cook with Nora Returns For the Next Gen of Home Cooks” which published on PositivelyFilipino.com, click here.

Chinese Noodles with Pork and Vegetables

Chinese Noodles with Pork and Vegetables is a delightful noodle dish that uses thin pork tenderloin slices, marinated in soy sauce, oyster sauce, rice wine, and ginger. It is stir-fried with vegetables and fresh Chinese noodles. This makes a hearty, robust entree for family meals or the Lunar New Year holidays. This is an Asian in America recipe cooked by Elizabeth Ann Quirino, and was inspired by a recipe from the Let's Cook with Nora Cookbook, New Edition. Serves 4.
Prep Time16 minutes
Cook Time20 minutes
Total Time36 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Filipino
Keyword: Chinese Pork with Noodles
Servings: 4 people
Calories: 80kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Skillet or Wok: 12 to 14 inches


For the pork marinade:

  • 1 pound pork tenderloin, fat trimmed, sliced 1-inch pieces
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Shao Xing rice wine
  • 1 teaspoon minced fresh ginger

For the stir-fried noodle dish:

  • 8 ounces fresh Chinese noodles, pre-boiled, from Asian markets
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 whole medium-sized onion, white or yellow, chopped
  • 1 cup broth (beef, chicken or vegetable)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon calamansi or lemon juice
  • 1 teaspoon sugar
  • 1 whole medium-sized carrot, peeled, sliced
  • ½ cup button mushrooms, sliced
  • ¼ cup frozen green peas, thawed, drained
  • 2 cups sitsaro (sugar snap peas), edges trimmed
  • 2 Tablespoons cornstarch, for slurry
  • ¼ cup water, to mix cornstarch in
  • teaspoon sesame oil
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • 2 stalks scallions, chopped, for garnish


To prepare the pork and the noodles:

  • In a bowl, combine the pork slices with the soy sauce, oyster sauce, rice wine and minced ginger. Mix and cover. Marinate in the refrigerator for 15 minutes.
  • In a small stockpot of boiling water, blanch the fresh noodles for 1 minute. Remove from bubbling water, drain and set noodles aside.

To stir-fry:

  • In a large skillet or wok, over medium-high heat, add the oil.
    When oil is hot, saute the garlic and onions.
    Add the marinated pork slices. Stir-fry around the skillet. Continue cooking for 7 to 8 minutes till pork turns from pink to brown.
  • Pour the broth, soy sauce and calamansi (or lemon) juice.
    Add the sugar. Blend ingredients.
  • Add the vegetables.
    Add the pre-boiled noodles. Combine well.
  • Separately, in a small bowl, mix the cornstarch with the water to make a thick slurry.
    Mix well till there are no more lumps.
    Pour this cornstarch mixture into the skillet with the noodles and pork, stirring the liquid as you're adding it. Make sure the noodles and rest of the ingredients are coated well with this slurry.
    After about 2 minutes, the liquid starts to boil and thicken. Stir the thick sauce to make sure it doesn't stick to the bottom of the skillet. Lower heat to a simmer.
  • Season with sesame oil, salt and black pepper. Garnish with scallions.
    Serve warm.

Cook's comments:


Serving: 1g | Calories: 80kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 887mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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