Sweet and Sour Pork Noodles http://rasamalaysia.com/sweet-and-sour-pork-noodles/
March 06th, 2013 28 Comments

Sweet and Sour Pork Noodles

Sweet and Sour Pork Noodles


Sweet and Sour Pork Noodles Recipe

Serves 2 for lunch | Prep Time: 10 Minutes | Cook Time: 10 Minutes


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


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


Boil the egg noodles until al dente. Rinse quickly with cold water, drained dry and set aside.

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.

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28 comments... read them below or add one

  1. Anna Kee via Facebook says:


  2. Great idea! Nice caramelisation on the pork and looks delicious! Did you use pork fillets?

  3. Candice says:

    What’s the serving size for this recipe?

  4. paulina says:

    Is this enough for two? Looks delicious.

  5. Jayne says:

    The ingredient list is incredibly short. Seems like something I will pull off. I happen to have some fresh wantan noodles in the freezer.

  6. Ryan says:

    This looks great. What are the red & green garnishes?

  7. Joseph Chaiwhan Kim says:

    I really love noodles and this looks like such a great recipe. Thanks! Joseph Chaiwhan Kim

  8. That looks like it would hit the spot right now. Thanks for sharing.

  9. 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!

  10. Eh? No batter on the pork… excellent idea though,anything goes with noodles.

  11. Joseph Chaiwhan Kim says:

    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.

  12. 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.

  13. Joy says:

    Great recipe. I tried it last night with ramen noodles and chicken, didn’t have egg noodles at home. :)

  14. Yuiny says:

    Just wondering if the vinegar used on this recipe is white vinegar or chinese black vinegar?

  15. 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.


  16. TWhit says:

    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.

  17. Chris says:

    I have made Mongolian beef ramen and broccoli beef ramen, both were good, but the Mongolian beef ramen was the best.

  18. Marie says:

    Do you need to discard the marinade?

  19. Nancy Johnson says:

    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.

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