Equipment
Ingredients
Pork & Marinade
- 250 g pork tenderloin, sliced into thin strips
- 15 ml soy sauce
- 8 g cornstarch
- 5 ml vegetable oil
Sauce
- 60 ml chicken stock
- 30 ml soy sauce
- 15 ml dark soy sauce
- 15 g chili bean paste
- 15 g brown sugar
- 10 ml rice vinegar
- 5 ml sesame oil
Stir-Fry Base
- 150 g dried wheat noodles
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 3 garlic, minced
- 10 g ginger, minced
- 2 scallions, chopped
- 30 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 473 kcal
- Protein
- 31 g
- Carbohydrates
- 36 g
- Fat
- 23 g
- Fiber
- 3 g
- Sugar
- 15 g
- Sodium
- 1870 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 82 mg
- Potassium
- 856 mg
- Calcium
- 120 mg
- Iron
- 2.7 mg
- Magnesium
- 58 mg
- Phosphorus
- 399 mg
- Zinc
- 3.1 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 51 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 97 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 1.38 mg
- Riboflavin
- 0.54 mg
- Niacin
- 9.2 mg
- Folate
- 30 mcg
- Water
- 210 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine sliced pork, soy sauce, cornstarch, and the small amount of oil in a bowl. Mix well and let sit while preparing other ingredients.
Whisk together chicken stock, soy sauce, dark soy sauce, chili bean paste, sugar, rice vinegar, and sesame oil in a small bowl until sugar dissolves.
Boil noodles in a large pot according to package instructions until just al dente. Drain and rinse immediately with cold water to stop cooking.
Heat half the neutral oil in a wok over high heat. Add the marinated pork in a single layer. Sear without moving for 1 minute, then stir-fry until opaque and cooked through (approx 71°C/160°F internal). Remove pork from wok and set aside.
Add remaining oil to the hot wok. Add garlic, ginger, and scallion whites. Stir-fry briefly until fragrant, then add bell peppers. Toss for 1-2 minutes until peppers are glossy but still crisp.
Return pork to the wok along with the cooked noodles. Pour the sauce over everything. Toss vigorously over high heat until the sauce thickens and coats every strand evenly.
Remove from heat. Garnish with scallion greens and serve immediately.
Chef's Notes
- Mise en place is critical for stir-fries; once the heat is on, the process moves very fast.
- If you cannot find Doubanjiang (spicy broad bean paste), use Gochujang or Sambal Oelek, but you may need a pinch more salt.
- Slice the peppers and pork into similar lengths to ensure every bite has a mix of textures.
- For extra heat, add dried chili flakes with the garlic and ginger in Step 5.
Storage
Refrigerator: 3 days — Flavor improves overnight, but noodles may soften.
Reheating: Stir-fry in a hot pan with a splash of water to loosen the noodles.
Troubleshooting
Noodles are mushy or clumped
Cause: Overcooked or didn't rinse starch off after boiling
Fix: Toss with a little extra oil; mushiness cannot be fixed, but high heat searing can add texture
Prevention: Undercook noodles slightly (al dente) and rinse thoroughly with cold water
Pork is tough
Cause: Overcooked or pan was not hot enough (steamed instead of seared)
Fix: Cannot be fixed
Prevention: Slice against the grain and cook in batches if using a small pan
Cultural Context
This dish draws inspiration from Sichuan 'Yuxiang' (fish-fragrant) flavor profiles, which combine salty, sweet, sour, and spicy elements. While traditional Yuxiang dishes use pickled chilies, this version adapts the concept for a quick home-style noodle stir-fry common in modern urban Chinese households.
