13
by TWhit,
March 6, 2013
4.7/
5.0stars
This is sooo good!Made it last night and my husband was still raving about it this morning.
Sweet and Sour Pork Noodles
Super Delish Sweet and Sour Pork Noodles – sweet and sour flavor, with pork and noodles.Your tummy will be happy with this tried and tested recipe.
Prep time:
Cook time:
Total Time:
Ingredients:
8 oz egg noodles
4 oz pork, sliced into thin pieces
2 tablespoons oil
2 cloves garlic, minced
4 oz bean sprouts, roots removed (optional)
1/2 tablespoon oyster sauce
Salt, to taste
Marinade:
1/2 tablespoon soy sauce
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon garlic chili sauce
1/2 tablespoon sugar
1 teaspoon vinegar
Method:
Marinate the pork with all the ingredients in the Marinade, for 15 minutes.
Heat up the oil in a wok or skillet. When the oil is heated, add the garlic and stir fry until aromatic. Add the pork into the wok, stir and cook until they are almost cooked. Add the bean sprouts, follow by the noodles. Add the oyster sauce. Stir to combine well with noodles and all the ingredients in the work or skillet, add a little salt to taste. When the bean sprouts are wilted and cooked but remain crunchy, the dish is ready to be served.
When it comes to cooking, you don’t always have to make everything according to the book. For example: this absolutely delicious and appetizing sweet and sour pork noodles. Who says that sweet and sour pork can only be prepared as an entree and serve with steamed rice only. And certainly, noodle doesn’t have to be the same old chow mein. Take two of the most popular Chinese recipes and combine them together means that you have the best of both worlds, in one dish! The taste is easy on the palate, the presentation utterly toothsome, what’s more, it’s a fulfilling and satisfying meal. There is nothing not to love about this killer combination.
However, I am not the one who created this winning dish. I was inspired by a cookbook that I browsed randomly at the book store. I came home and created my own version. If you are not a pork eater, you can easily make this dish into a sweet and sour chicken noodles, which I am sure will be equally tantalizing.
This combo has certainly sparked a few ideas in me, think kung pao chikcken noodles. It can’t be half bad!
Based on 3 Review(s)
Yummy!!!
Great idea! Nice caramelisation on the pork and looks delicious! Did you use pork fillets?
Yes, I used pork fillets but you can use regular pork and slice.
More please .
What’s the serving size for this recipe?
2.
Is this enough for two? Looks delicious.
Yes, good for two people (for lunch).
The ingredient list is incredibly short. Seems like something I will pull off. I happen to have some fresh wantan noodles in the freezer.
You should try it Jayne.
This looks great. What are the red & green garnishes?
I really love noodles and this looks like such a great recipe. Thanks! Joseph Chaiwhan Kim
That looks like it would hit the spot right now. Thanks for sharing.
What a delicious bowl of noodles and sweet sour pork. I can have this for lunch or dinner everyday. Thanks for sharing and for the idea of using chicken as an alternative. Great photos, too!
This looks great!
Eh? No batter on the pork… excellent idea though,anything goes with noodles.
This is definitely my favorite dish to get when I go to a restaurant. I will have to try making it at home this week. Thanks for the recipe! Joseph Chaiwhan Kim.
I agree. You just have to know the right flavor and from there, you can experiment on different ingredients as long as the main flavor has not been compromised.
Great recipe. I tried it last night with ramen noodles and chicken, didn’t have egg noodles at home. :)
Just wondering if the vinegar used on this recipe is white vinegar or chinese black vinegar?
White vinegar.
Couldn’t agree more. Never hurts thinking outside the box. Moving with time is important, and “rules” are made to be broken on occasion. This looks like a perfect recipe to make when being short on time.
Simon,
This is sooo good!Made it last night and my husband was still raving about it this morning. I did add some slivered pea pods, but otherwise followed the recipe exactly. This will be something I make over and over again.
I have made Mongolian beef ramen and broccoli beef ramen, both were good, but the Mongolian beef ramen was the best.
Do you need to discard the marinade?
Yes.
Do you mean fresh noodles? It seemed like doubling the recipe for my family of six created A LOT of leftovers. Maybe I should have used 8oz of dried noodles instead of 16oz. Nevertheless, it was delicious and I am thinking about mixing up some more of the marinade for additional sauce when we heat up the leftovers tomorrow.
I’m using a lot more of these Asian recipes since moving back to Dongguan, China from the Republic of Georgia.
Yes fresh noodles.