Asian-Style Pork and Noodles

Prep Time:
20 mins
Total Time:
30 mins

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


  • ¾ cup fresh orange juice

  • ¼ cup dark hoisin sauce

  • 3 tablespoons cider vinegar

  • 2 tablespoons ketchup

  • Coarse salt

  • 1 large head broccoli, about 1 ⅓ 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 ½ inch thick, each slice cut into ½-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.

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