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Under 30 Minutes

Under 30 Minutes

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. 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.

  • prep: 20 mins
    total time: 30 mins
  • servings: 4




  • 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. Step 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. Step 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. Step 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.

Everyday Food, October 2004



Reviews (15)

  • 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

  • 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.

  • 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!

  • 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.

  • 25 Oct, 2010

    Nothing about this was Asian. The orange juice taste was overwhelming. Huge disappointment.

  • 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!

  • 20 Oct, 2010

    use balsamic vinegar instead add 2 tablespoons and taste to your liking

  • 20 Oct, 2010

    use balsamic vinegar instead add 2 tablespoons and taste to your liking

  • 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.

  • 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.

  • 26 Jan, 2010

    Since I didn't have any broccoli, I subbed cabbage and it was a hit!

  • 19 May, 2009

    Good flavorful, easy dish. In the future I will add 1T. less vinegar then taste the sauce.

  • 10 Dec, 2008

    The recipe is easy and the results are delicious! The sauce is nice and light.

  • 10 Dec, 2008

    The recipe is easy and the results are delicious! The sauce is nice and light.

  • 27 Jul, 2008

    This is SO good!!