Asian Sticky Noodles with Pork

It’s been so windy here for the past 24 hours! Last night I kept waking up because a window was open in our office and the wind was shaking the door, making it sound as if someone were trying to open it. I woke Kramer up and made him go close the window, but he left the office door open, where there’s a door that leads to the roof and has latches that shake with the door as the wind pounds on it. That kept me awake as well because it sounded like someone was trying to break in, so I woke Kramer up again to go check on that. Finally everything was locked and secured, but I was wide awake, so I watched Ferris Bueler’s Day Off until 5 AM, when I was at least able to fall asleep. I always get scared at stupid things like that in the middle of the night, especially in a creaky apartment like ours.

I had more than half of my Oven Roasted Glazed Pork Tenderloin with Apples leftover from the other night, and I needed to make a lot of food for everyone who was coming over to watch LOST this past Tuesday night. I figured that I’d throw together some simple and something that everyone was sure to like: Asian noodles! I made a sauce with the ingredients I had and tossed them with the leftover pork and lots of vegetables. The result was delicious, in my opinion. Kramer wasn’t a fan of the sesame oil, but everyone else went back for seconds. The noodles are sweet and sticky, which paired perfectly with the pork and cornucopia of vegetables. This heated up in the microwave really well, and I’d say after letting the noodles sit for a bit, they develop even more flavor. They taste almost caramelized, thanks to the sauce, and would go perfectly with some fried rice, if you’re so inclined. This is a great meal to clean out the fridge with!

Asian Sticky Noodles with Pork
Your ingredients. I ended up adding in some Hoisin sauce after tasting the initial sauce, as well as adding more vegetables when I saw how few vegetables were in that tiny frozen bag.

Asian Sticky Noodles with Pork
Combine the sesame oil, soy sauce, balsamic vinegar, sugar, Sriracha, and Hoisin sauce and set aside.

Asian Sticky Noodles with Pork
Begin to boil your water for your noodles. Thinly slice your bell pepper and onion. Heat a tablespoon of olive oil in a frying pan and saute for a few minutes until softened.

Asian Sticky Noodles with Pork
Mince your garlic.

Asian Sticky Noodles with Pork
Add the garlic and the ground ginger to the frying pan and cook until the onions are caramelized, about 8-10 more minutes, over medium-low heat. Meanwhile, prepare your frozen vegetables or whatever other vegetables you plan to use (I steamed mine, but you can toss them in the pan with the onion and bell pepper as well).

Asian Sticky Noodles with Pork
When the noodles are almost fully cooked, but still a bit chewy, add them to a large (and I do mean large) saute pan with 2 tablespoons of heated olive oil. Toss with cooked pork or chicken, vegetables, and the sauce. Allow everything to heat through over medium heat for 5-8 minutes, until everything is hot. Add scallions and sesame seeds and enjoy!

Asian Sticky Noodles with Pork

Asian Sticky Noodles with Pork
Cook time: 
Total time: 
Serves: 6
  • 1 pound Chinese noodles or angel hair pasta
  • 2 tablespoons Hoisin sauce
  • ½ teaspoon Sriracha (or more if you want it spicier)
  • ¼ cup sesame oil
  • ¼ cup low-sodium soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons sugar
  • olive oil, for cooking
  • 1 onion, sliced thinly
  • 1 red, green, or yellow bell pepper, sliced thinly
  • 3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 1 bag frozen vegetables, prepared according to package directions (or any fresh vegetables you like, or you can just use the bell pepper, onion, and garlic if you feel those are enough vegetables. I was feeding a lot of people and needed to add more to the dish.)
  • 2 cups cooked and sliced pork or chicken (or not if you're vegetarian) - I used the leftover pork from my pork tenderloin
  • ¼ cup sesame seeds (for garnish)
  • 3 scallions, sliced thinly (for garnish)
  1. Combine the Hoisin sauce, Sriracha, sesame oil, soy sauce, vinegar, and sugar in a small bowl. Whisk and set aside.
  2. Begin to boil water for your noodles. Heat a tablespoon of olive oil in a frying pan, and add your thinly sliced bell pepper and onion. Saute until softened, about 5 minutes, then add in the garlic and ground ginger. Cook until the onions are caramelized over medium heat, for 8-10 minutes. Set aside if ready before everything else is ready.
  3. Prepare your frozen vegetables according to package directions, or steam vegetables of your choice by placing them, cleaned and chopped, in a pot with about ½ inch of water. Cover and cook over medium-low heat for 8-10 minutes, until fork tender. Drain and set aside.
  4. Cook your noodles according to package directions, then heat 2 tablespoons of olive oil in a large saute pan. Drain your noodles, then add them to the heated saute pan. Toss with the sauce, sliced pork or chicken, onion mixture, and whatever vegetables you're using. Continue to toss until everything over medium heat until it's all heated through, about 5-8 minutes, then sprinkle with sesame seeds and scallions. Serve hot and enjoy! Serves 6.


13 Responses

  1. Lise says:

    I’m just wondering why on earth you’d wake someone up to close a window when you’re already awake?

    • Sydney says:

      Lise: Because we had just watched Legion and it was 3 AM and I was irrationally scared. He’s my husband, it’s not like I was knocking on my neighbor’s door or calling someone to come over.

  2. Linda says:

    I’m still waiting on wedding pictures!! :)

  3. Kelsey says:

    Tried this out tonight, it was fantastic! So tasty and definitely lots of flavours =D
    I agree with the husband checking the windows, I mean, that’s what they’re for =) Spooky trips in the dark!

  4. Rosa says:

    A scrumptious looking noodle dish! Nice combo!



  5. . says:

    do you think i could use rice vinegar in place of the balsamic? thanks! looks great!

  6. Sydney says:

    I think the balsamic vinegar gives it a different kind of flavor than rice vinegar could, but I’m sure you could.

  7. Debbie says:

    I can’t wait to give this a try. It looks terrific!

  8. Grace says:

    Hi Sydney,

    Did you use oyster sauce or hoisin sauce? I used hoisin sauce and it came out too sweet and looking at your picture, it seems like it is a bottle of oyster sauce?

    Thank you so much for all the great recipes, you made them look so easy and it’s so inspiring. I can’t wait to try more of your recipes!

  9. Sydney says:

    Grace: I was going to use oyster sauce but I ended up using hoisin sauce. These noodles were pretty sweet, I’m sorry they were too sweet for you! And thank you for visiting the site!

  10. Grace says:

    Thanks for the clarification and thank you so much again for all your recipes and pictures!

  11. Cleo says:

    I made this recipe tonight, with variations because I didn’t want to go to the store–I used shrimp I had in the freezer and oyster instead of hoisin sauce. Came out great!

    Thanks for the inspiration!!

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