Teriyaki Pork Stir-Fry with Lime and Fresh Egg Noodles
A quick and satisfying teriyaki pork stir-fry with fresh noodles and vegetables. Ready in 30 minutes for a simple weeknight dinner.
Servings: 2
Calories: 1313kcal
Equipment
- Large skillet or wok
- Microplane or fine grater
Ingredients
- 10.5 oz pork strips or sliced pork tenderloin 300 g
- 10.5 oz stir-fry vegetable mix (I used a mix of bean sprouts, carrots, peppers, cabbage, pea shoots, spring onion, and garlic) 300 g
- 9.7 oz fresh egg noodles 275 g
- ⅔ cup teriyaki sauce 150 ml
- 3 tablespoons (vegetable or avocado oil works well) 50 ml oil
- 3 cloves garlic crushed
- 2 teaspoons sesame seeds I used black and white
- Salt and black pepper to taste
- 2 spring onions sliced for garnish
- 1 medium lime for juice and zest
Instructions
- Cook the Pork: Heat 1 tablespoon oil in your large pan or wok over medium heat. Add the crushed garlic and let it sizzle for 30 seconds until it smells amazing. Add the pork strips and stir-fry for 1 minute. Now, add ½ cup of hot water to the pan. This steam helps make the pork really tender. Let it cook for another 4 minutes, until the water has mostly evaporated - season with a pinch of salt and pepper.10.5 oz pork strips or sliced pork tenderloin, 3 tablespoons (vegetable or avocado oil works well), 3 cloves garlic, Salt and black pepper to taste
- Brown the Meat: Once the water is gone, let the pork brown lightly, about 3 minutes. This gives it great flavor. Take the pork out of the pan and put it in a bowl to rest.
- Stir-Fry the Veggies: In the same pan, add your stir-fry vegetables with 1 tablespoon oil. Cook them for 2-3 minutes until they are tender but still have a little crunch. You want them bright and happy! Scoop them out into another bowl.10.5 oz stir-fry vegetable mix (I used a mix of bean sprouts, carrots, peppers, cabbage, pea shoots, spring onion, and garlic)
- Cook the Noodles: Add the 1 tablespoon of oil to the pan. Add the fresh noodles and stir-fry them for 3 minutes, tossing so they don’t stick.9.7 oz fresh egg noodles
- Bring It All Together: Pour the teriyaki sauce and the juice from half the lime over the noodles. Stir-fry for 1 more minute so the noodles drink up the sauce. Now, add the cooked pork and veggies back into the pan. Toss everything together until it’s hot and perfectly combined.⅔ cup teriyaki sauce, 1 medium lime
- The Final Touch: Take the pan off the heat. This is important! Toss the finished stir-fry with the remaining lime juice and all of the lime zest. Garnish with sesame seeds and sliced spring onions. Serve immediately!2 teaspoons sesame seeds, 2 spring onions
Video
Notes
- Cook the pork and vegetables in separate batches to avoid steaming and ensure a proper fry.
- Do not skip adding water to the pork, as this step is essential for making it tender.
- Ensure your pan is hot before adding each ingredient to get the best sear and flavor.
- Always zest your lime before you cut and juice it for much easier preparation.
- Have all ingredients prepped before you start, as the cooking process moves quickly.
- Feel free to use any quick-cooking vegetables you have on hand.
- Taste your teriyaki sauce before adding extra salt, as brands vary in saltiness.
- This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 1–2 days. Reheat gently in a pan or microwave.
- You can prep vegetables ahead of time to save even more time during the week.
- If you like a little heat, add sriracha or chili flakes when adding the teriyaki sauce.
- Fresh noodles work best, but if you only have dried noodles, cook them first and drain before stir-frying.
Nutrition
Calories: 1313kcal | Carbohydrates: 139g | Protein: 56g | Fat: 60g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 3863mg | Potassium: 1389mg | Fiber: 12g | Sugar: 17g | Vitamin A: 7790IU | Vitamin C: 30mg | Calcium: 178mg | Iron: 8mg
