Stir-Fried Noodles

This vibrant stir-fry combines chewy flat rice noodles with tender pork loin and a complex sauce of fish sauce, lime, and ketchup. The dish balances salty, sour, and sweet flavors, enhanced by the crunch of bean sprouts and the heat of fresh chilies. It is a quick, satisfying meal perfect for busy weeknights or casual gatherings. The combination of roasted peanuts and fresh herbs adds texture and brightness, making every bite delicious and comforting.

Cooking Method: Boiling, Roasting, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 617.4

Description

This vibrant stir-fry combines chewy flat rice noodles with tender pork loin and a complex sauce of fish sauce, lime, and ketchup. The dish balances salty, sour, and sweet flavors, enhanced by the crunch of bean sprouts and the heat of fresh chilies. It is a quick, satisfying meal perfect for busy weeknights or casual gatherings. The combination of roasted peanuts and fresh herbs adds texture and brightness, making every bite delicious and comforting.

Ingredients

16 oz Flat rice stick noodles
1/8 cups Fish sauce
4 tablespoons Vegetable oil
1 teaspoons Salt
4 Garlic Cloves; crushed
2 tablespoons Lime juice
1 Yellow Onion; chopped
3 tablespoons Ketchup
1 1/2 lbs Pork loin
1 teaspoons Ground black pepper

Directions

1
Cut the pork loin into thin julienne strips.
2
Soak dried shrimp in warm water for 5 minutes, then drain and rinse.
3
Wash and drain bean sprouts, and julienne them if they are large.
4
Chop green onions, fresh coriander, and red chilies. Crush roasted peanuts.
5
Bring a pot of water to a boil. Add flat rice stick noodles and cook for about 1 minute, stirring constantly to prevent sticking.
6
Drain noodles in a colander and rinse with cold water to stop cooking. Set aside.
7
Heat vegetable oil in a large wok or skillet over high heat.
8
Add crushed garlic and chopped onion; stir-fry until golden brown.
9
Add pork loin, soaked shrimp, and red chilies to the wok.
10
Stir-fry for 5 minutes until pork is cooked through.
11
Add white sugar, fish sauce, salt, lime juice, ketchup, and ground black pepper.
12
Toss in the drained noodles and bean sprouts.
13
Stir-fry everything together for 2 minutes until well combined and heated through.
14
Transfer to a serving platter and garnish with chopped green onions, fresh coriander, and crushed peanuts.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 617.4kcal

% Daily Value *
Total Fat 30.8g48%
Saturated Fat 5.8g29%
Cholesterol 137.7mg46%
Sodium 1575.0mg66%
Total Carbohydrate 45.0g15%
Dietary Fiber 3.2g13%
Sugars 2.0g
Protein 44.4g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the wok is very hot before adding ingredients to achieve a proper stir-fry texture and prevent the noodles from becoming mushy.

If dried shrimp is unavailable, you can substitute with fresh shrimp or omit it for a vegetarian version using tofu instead of pork.

Adjust the amount of fish sauce and lime juice to taste, depending on your preference for saltiness and acidity.

Serve immediately while hot for the best texture and flavor.

Keywords: stir-fry, noodles, thai, pork, rice noodles, fish sauce, lime, garlic, bean sprouts, shrimp, quick dinner, asian cuisine, wok, peanuts, chili, coriander, weeknight meal, savory, aromatic, protein

Read it online: https://www.chefs-mate.com/recipe/stir-fried-noodles/