Stir-Fried Noodles with Roast Pork


These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles. Slideshow: Fast and Delicious Asian Noodle Recipes 

Stir-Fried Noodles with Roast Pork
Photo: © Christina Holmes
Total Time:
35 mins
4 to 5


  • 5 dried shiitake mushrooms

  • 12 ounces fresh Chinese noodles or linguine

  • 1/4 cup chicken broth

  • 3 tablespoons soy sauce

  • 1 1/2 teaspoons unseasoned rice vinegar

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon Chinese chile-garlic sauce

  • Pinch of sugar

  • 3 tablespoons vegetable oil

  • 1 tablespoon minced ginger

  • 2 scallions, thinly sliced, plus more for garnish

  • 1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips

  • Sliced fresh hot red chiles, for garnish


  1. In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.

  2. In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.

  3. In a large nonstick skillet, heat the vegetable oil. Add the ginger and shiitake and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.

Suggested Pairing

Spicy foods go well with slightly sweet white wines, like off-dry Riesling.

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