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Asian-Style Pork and Noodles


Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2004


  • 3/4 cup fresh orange juice
  • 1/4 cup dark hoisin sauce
  • 3 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • Coarse salt
  • 1 large head broccoli, about 1 1/3 pounds
  • 8 ounces wide egg noodles
  • 8 ounces sugar snap peas, or snow peas, trimmed
  • 2 tablespoons vegetable oil
  • 1 pound boneless pork loin or tenderloin, sliced 1/2 inch thick, each slice cut into 1/2-inch-wide strips
  • 3 tablespoons cornstarch


  1. In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.

  2. In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.

  3. In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

Cook's Notes

You can use almost any type of noodle in this dish, including traditional Asian noodles such as udon, available in specialty shops and many supermarkets.

Reviews Add a comment

  • kristenmarie14
    5 DEC, 2011
    I used MartaAurora's suggestions below and the sauce was delicious! I used brown sugar and a splash of hot sauce. The meal came out great! I will definitely make this again
  • MartaAurora
    8 SEP, 2011
    After reading the reviews I reduced 1 tbsp of vinegar and added 1 tbsp of sugar. It was a really good change and was delicious.
  • cellospice
    1 NOV, 2010
    Way too much acidity in this sauce- added a little peanut butter to try and balance it out, but overall I ruined some beautiful organic broccoli and other veggies with this recipe!
  • OneFunkyDiva
    31 OCT, 2010
    Bad. Really, really bad. Overwhelming taste of both vinegar and orange juice. Not a good combination. Just one big ICK from here.
  • yoonj320
    25 OCT, 2010
    Nothing about this was Asian. The orange juice taste was overwhelming. Huge disappointment.
  • diannam
    22 OCT, 2010
    There was a time when any Martha recipe was a winner. Those days seem to be over! This is one of several of her recipes I've made lately, and found to be a total disappointment. It was a great run, Martha!
  • carnegieplay
    20 OCT, 2010
    use balsamic vinegar instead add 2 tablespoons and taste to your liking
  • carnegieplay
    20 OCT, 2010
    use balsamic vinegar instead add 2 tablespoons and taste to your liking
  • HelenMayer
    31 AUG, 2010
    Not so good. Rather 1 layered in flavor.Vinegar takes over and you can't tell there is any hoisin in it. I would not make it again.
  • lttl_kim
    28 JUL, 2010
    great homemade dish to replace take-out chinese! everyone in our family made a comment that we need to add this into our rotation more frequently.