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Sweet and Sour Pork Noodles – Delicious sweet and sour sauce over pork and noodles. Your tummy will be happy with this tried and tested recipe.
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 chicken noodles.
It can’t be half bad!
Ingredients
- Egg noodles
- Pork
- Bean sprouts
- Garlic chili sauce
- Oyster sauce
- Vinegar
See the recipe card for full information on ingredients.
How To Make Sweet And Sour Pork Noodles
Step 1. Boil the egg noodles until al dente. Rinse quickly with cold water, drained dry and set aside.
Step 2. Marinate the pork, with all the ingredients in the Marinade, for 15 minutes.
Step 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.
Step 4. 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.
Frequently Asked Questions
This recipe is only759 calories per serving.
What To Serve With Sweet And Sour Pork Noodles
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sweet and Sour Pork Noodles
Ingredients
- 8 oz (230g) egg noodles
- 4 oz (120g) pork, sliced into thin pieces
- 2 tablespoons oil
- 2 cloves garlic, minced
- 4 oz (120g) 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
Instructions
- Boil the egg noodles until al dente. Rinse quickly with cold water, drain well, and set aside.
- Marinate the pork with all the Marinade ingredients for 15 minutes..
- Heat the oil in a wok or skillet. When the oil is hot, add the garlic and stir-fry until fragrant. Add the pork to the wok and cook until it's nearly done. Then add the bean sprouts, followed by the noodles, and stir in the oyster sauce.
- Stir to combine the noodles and all the ingredients in the wok or skillet, adding a little salt to taste. When the bean sprouts are wilted and cooked but still crunchy, the dish is ready to be served.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so tasty! The whole family enjoyed it!
This is a new family favorite! I do quadruple the marinade we like having more sauce. I have also added lots of veggies!
this sounds delicious. I’m going to make it but I think I’ll add a few julienned veggies eg carrot, capsicum to make it a one pot meal.
Absolutely delicious, it will definitely go in my favourite meals. ❤️
Thanks Valerie, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Thnx for this yummy recipe. I used veg I had on hand instead of sprouts – was delicious!
I think even my very picky oldest son might even like this dish! I can hope at least
What are the red & green garnishes?
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.
Do you need to discard the marinade?
Yes.
I have made Mongolian beef ramen and broccoli beef ramen, both were good, but the Mongolian beef ramen was the best.