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Stir Fried Pork With Bok Choy and Noodles

This recipe delivers a vibrant stir-fried dish featuring thinly sliced pork, fresh baby bok choy, and crisp snow peas, all tossed with flavorful noodles in a rich, aromatic sauce. Infused with Asian spices like star anise and five-spice powder, it's a quick and satisfying meal with a perfect balance of savory and sweet.
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Total Time 40 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 2767.4 kcal

Equipment

  • 1 Wok or Large Frying Pan For high-heat stir-frying
  • 2 Mixing Bowls For marinating pork and preparing sauce
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Pot For cooking noodles

Ingredients
  

Main

  • 600 g pork fillets sliced thinly
  • 1/4 cup oyster sauce
  • 3 tablespoons light soy sauce
  • 3 tablespoons sherry wine
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons hoisin sauce I use blue dragon brand.
  • 1 tablespoon brown sugar
  • 3 garlic cloves crushed
  • 1 star anise crushed
  • 1/2 teaspoon five-spice powder
  • 2 teaspoons sesame oil
  • 1 tablespoon peanut oil
  • 400 g baby bok choy See note above
  • 1 red pepper sliced thinly
  • 100 g snow peas trimmed
  • 200 g bean sprouts
  • 2 red chilies sliced thinly
  • 4 green onions sliced thinly
  • 300 g fresh noodles

Instructions
 

  • Thinly slice the pork fillets and combine them in a bowl with oyster sauce, light soy sauce, sherry wine, rice wine vinegar, hoisin sauce, brown sugar, crushed garlic, crushed star anise, five-spice powder, and sesame oil. Marinate for at least 30 minutes.
  • Prepare all vegetables: slice red pepper, trim snow peas, rinse bean sprouts, slice red chilies, and slice green onions. Separate bok choy leaves if large.
  • Cook fresh noodles according to package directions, drain, and set aside.
  • Heat peanut oil in a wok or large frying pan over high heat until shimmering.
  • Add the marinated pork to the hot wok in batches if necessary to avoid overcrowding, and stir-fry until nicely browned and cooked through. Remove the pork from the wok and set aside.
  • Add red pepper and snow peas to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
  • Return the cooked pork to the wok, then add the baby bok choy, bean sprouts, sliced red chilies, and cooked noodles. Toss everything together to combine.
  • Pour any remaining marinade or a splash of water/stock into the wok if needed, and continue to stir-fry for another 1-2 minutes until bok choy is tender-crisp and all ingredients are heated through.
  • Garnish with sliced green onions before serving immediately.

Notes

1. Marinating the pork thoroughly is crucial for flavor; allow at least 30 minutes, or ideally, several hours in the refrigerator. 2. Ensure your wok is screaming hot before adding the oil and then the pork. Stir-frying in batches prevents overcrowding, which can steam the meat instead of searing it, leading to a less desirable texture. 3. Prepare all your vegetables and sauces (mise en place) before you start cooking, as stir-frying is a very fast process. 4. Taste the sauce before adding the cooked ingredients and adjust seasoning as needed, especially the balance of sweet, savory, and tangy notes.