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!
How Many Calories Per Serving?
This recipe is only 656 calories per serving.
Pairs well with:
Sweet and Sour Pork Noodles Recipe
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.
Ingredients
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
Directions
-
1
Boil the egg noodles until al dente. Rinse quickly with cold water, drained dry and set aside.
-
2
Marinate the pork with all the ingredients in the Marinade, for 15 minutes.
-
3
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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Mary Bostow
I think even my very picky oldest son might even like this dish! I can hope at least
Roxie
What are the red & green garnishes?
Nancy Johnson
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.
Rasa Malaysia
Yes fresh noodles.
Marie
Do you need to discard the marinade?
Rasa Malaysia
Yes.
Chris
I have made Mongolian beef ramen and broccoli beef ramen, both were good, but the Mongolian beef ramen was the best.