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.
Recipe by The Crepes of Wrath at