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Stir Fry Noodles with Pork Meatballs, Beef and Vegetables

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Not a week goes by that there isn’t a noodle dish on our dinner table. Today, we’re celebrating my son’s birthday and we’re still into Chinese New Year festivities. That said, I couldn’t let these events go by without a big platter of noodles.

Noodles symbolize long life in Asian culture. This is why when cooking this dish or any noodle entrée for that matter, you must resist the urge to cut the noodles before it is cooked. I didn’t come up with that rule. It’s just one of the things passed on from generations before me.


This year the world will celebrate the Lunar Year of the Snake starting February 10. To get ready, Asian homes have been scrubbed from top to bottom, debts have been paid (or so we hope), new clothes have been bought, money gifts bestowed and a lot of traditional food is prepared. Families will come together to give thanks for their blessings.

I was inspired to add these pork meatballs and beef slices from the past week’s holdovers ~ a meatball dish and a beef roast. The transparent noodles in this dish are a staple in my pantry. They are easy to prepare by simply pre-soaking a few minutes, then adding them to the stir fry already happening in the skillet. Altogether, this makes an amazing noodle extravaganza filled with layers of flavors and ingredients ~ a perfect symbol of abundance and prosperity.

For the complete recipe of this Stir Fry Noodles with Pork Meatballs, Beef and Vegetables, head on to Homemade Quirk, the community blog of Quirk Books. They’ve got some great reads over there, so you may want to hang out a while!




Stir Fry Noodles with Pork Meatballs, Beef and Vegetables

This Asian noodle dish starts out with a little of everything, but sums up to a big, huge entree with layers of flavors and generous portions. Twirl your chopsticks through the silky, transparent noodles which serve as the bed for the savory pork meatballs, zesty beef slices, crisp vegetables all held together by the irresistible sauce. This recipe by Elizabeth Ann Quirino for The Quirino Kitchen first published on the Quirk DIY community blog.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Asian
Keyword: Stir Fry Noodles with Pork Meatballs
Servings: 2 people
Author: Elizabeth Ann Quirino


  • 100 grams (3.5 ounces) Chinese vermicelli transparent noodles, about 2 cups when cooked

For meatballs:

  • 1/2 pound ground pork
  • 2 Tablespoons soy sauce
  • 1 whole egg
  • 2 Tablespoons bread crumbs

For the stir fry:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 whole onion, sliced
  • 1/4 pound beef sirloin, sliced in 2-inch strips
  • 1 cup beef broth
  • 1 Tablespoon oyster sauce
  • 1 whole medium-sized carrot, sliced
  • 2 cups sugar snap peas, edges trimmed, strings removed
  • 1 pinch salt
  • 1/4 teaspoon white pepper powder
  • 1 stalk chopped scallion greens, for garnish
  • 1 whole lemon, sliced, for serving and garnish


To prepare the pork meatballs

  • In a large bowl, mix together the ground pork, soy sauce, egg, and breadcrumbs. Shape into 1-inch diameter meatballs.
    Refrigerate the meatballs for 30 minutes up to 1 hour to firm up.

To prepare the noodles:

  • In a large bowl, pre-soak the noodles in water that is at room temperature for 25 minutes, but not longer.
    Drain the water and set the noodles aside in a colander.

To pre-cook the meatballs:

  • In a large skillet or wok, over medium high heat, pour the oil.
    When oil is hot enough, add the pork meatballs. Pan fry for about 17 minutes till they are thoroughly cooked. Turn meatballs occasionally in the skillet for even browning.
    When cooked, remove the meatballs from the skillet, drain on paper towels to remove excess oil. Set aside.

To stir-fry it all together:

  • Using the same skillet or wok, with the same oil, over medium heat, saute the garlic and onions for 1 to 2 minutes till fragrant.
    Add the beef strips, the oyster sauce and the broth. The beef cooks quickly in about 5 to 6 minutes.
    Add the carrots and sugar snap peas and cook till vegetables are soft, about 5 minutes. Incorporate the vegetables with the beef.
    Add the pre-soaked noodles. Mix ingredients well.
  • Return the cooked pork meatballs to the skillet. Season with salt and white pepper. Mix ingredients well to combine all together.
    Garnish with chopped green scallions and lemon slices.
    Serve warm.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE The Quirino Kitchen 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 TheQuirinoKitchen.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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    1. Thanks, Chef Ray. The meatballs were left over from another dish/blogpost and I knew it would be delish with sotanghon noodles. You’re right, with or without broth would be delish. You just gave me more ideas! Thanks for the kind comments & visit 🙂

    1. Thanks, Nami! So nice of you to shower me with such kind comments. Yes, this was so simple to do, and the meatballs were inspired by the hambagu recipe I made from your own post – I had leftover ground meat for this. I wished, too, we were neighbors – we would keep sharing food and recipes 🙂

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