Spicy pork noodles for two is a great weeknight meal that combines Asian inspired flavours for a delicious bowl of noodles that have heat!
Unpopular opinion: I’m in a love hate relationship with fall. I love it for the colder sweater weather, the fact no one will judge me on the copious amounts of soups and stews I eat for lunch, and the fact that it’s just an all round cozy season. What I don’t like are the shortening days, the fact that natural light for photos can only really be achieved if I do my photoshoots on the weekend (this girl has other plans sometimes!) and the fact that until a week before a holiday everyday just feels boringly the same. And because of that, I find the fall a great time to explore new flavours – like this spicy pork noodle recipe for two.
The recipe is a riff of a Bon Appetit recipe called spicy pork bowls found in their family meal section of the magazine – and both recipes are an instant favourite in my household. I will say their original recipe serves four – however, I keep the same amount of meat because I’m feeding guy who loves his protein (plus the little bit that is leftover is perfect for lunch the next day)!
Why I love Spicy POrk Noodles
What is not to love about pork marinated and cooked in a spicy sauce that then coats delicious bok choy and rice noodles?! Nothing, but let’s break it down.
Pork Tenderloin. Often overlooked, pork tenderloin is a great cut of meat! It’s easy to find, inexpensive, and can be fancied up many different ways, think: souvlaki, pork teriyaki, tacos, etc. I always have a few in the freezer.
Spicy Marinade/Sauce. This may be the part I loose some people because the sauce calls for sambal oelek (a hot chili paste) that you may not have. Yet, it’s a great to have on hand and I would suggest picking some up during your next grocery run or try making your own! Sometimes I just toss it with some cooked chicken and throw it in a wrap with sour cream and lettuce – it’s a great lunch!
Noodles. Who doesn’t love a good noodle?! Moreover, you don’t need to cook the rice noodles in a separate pot before adding them in! Just soak them in a large bowl with some water to soften and then toss them right into the pan with the pork, bok choy and sauce – delicious!
Recipe Notes
Cut the pork tenderloin when it’s still slightly frozen. Because my pork tenderloin is usually frozen. I like to cut thin slices when it’s about three quarters of the way thawed. It makes cutting it thin easier. If you have already thawed pork, you can toss it in the freezer for 30 minutes to harden it before cutting or use a really sharp knife.
You can marinate the meat or not – the flavour is still amazing. If I have the time, I like to marinate the cut pork slices in the sauce before cooking for 30 minutes. Yet, the flavours in this recipe are powerful enough that a quick toss in the sauce and into the frying pan will work as well.
Follow the directions on the pack of rice noodles. This is a must. The first time I soaked thick rice noodles I used boiling water. They softened up nicely but when put into my stir fry they became overcooked and disintegrated. By far the best way to use them for a stir fry is to soak them in room temperature water for about 25 minutes before tossing them into the pan. So make sure it’s the fist thing you do because this recipe is more prep then cook.
Dump all the marinate/sauce into the pan. Where are all my sauce lovers at?! I love a good sauce, and while this recipe isn’t really saucy per se, you’re going to want to make sure that every little drop makes it into the pan.
Cut the bok choy small so it cooks quicker. Not too much can be said about this statement. I like to chop the bok choy so that it cooks a bit quicker while still keeping some crunch on the stalks. If you like the stalks dead soft, try microwaving them about 2 to 3 minutes before adding them to the pan.
Hurry up once the noodles are in. The noodles cook fast! So throw them in, give a quick toss and serve!
SPICY PORK NOODLES FOR TWO
Spicy pork noodles for two is a great weeknight meal that combines Asian inspired flavours for a delicious bowl of noodles that have heat!
INGREDIENTS
- 1 lb pork tenderloin (about 1)
- 6 oz rice noodles
- 3 tbsp sambal oelek
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp light brown sugar
- 1 inch piece of fresh ginger, grated or minced
- 2 garlic cloves, grated or minced
- 1 tbsp neutral oil
- 2 large bok choy, chopped (about 2-3 cups chopped)
INSTRUCTIONS
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Place rice noodles in a large bowl and soak in room temperature water until softened, about 25 minutes. Alternatively, follow package instructions.
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Combine sambal oelek, soy sauce, sesame oil, light brown sugar, ginger and garlic in a large bowl.
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Using a sharp knife, remove and discard silver skin. Thinly slice the remaining pork, add it to the marinade and toss to evenly coat.
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Heat oil in a large non-stick pan over medium-high heat. Once hot, add pork and marinade making sure to spread evenly. Let cook undisturbed until browned, about 1 minute. Toss pork and continue to cook while moving until it has cooked through, about 2 minutes.
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Add ⅓ cup water to deglaze pan. Add chopped boy choy and saute until stems become semi-tender, about 3 minutes.
-
Drain noodles and add to the pan. Toss to evenly coat and serve immediately.
RECIPE NOTES
Cut the pork tenderloin when it's still slightly frozen. Because my pork tenderloin is usually frozen. I like to cut thin slices when it's about three quarters of the way thawed. It makes cutting it thin easier. If you have already thawed pork, you can toss it in the freezer for 30 minutes to harden it before cutting or use a really sharp knife.
You can marinate the meat or not - the flavour is still amazing. If I have the time, I like to marinate the cut pork slices in the sauce before cooking for 30 minutes. Yet, the flavours in this recipe are powerful enough that a quick toss in the sauce and into the frying pan will work as well.
Follow the directions on the pack of rice noodles. This is a must. The first time I soaked thick rice noodles I used boiling water. They softened up nicely but when put into my stir fry they became overcooked and disintegrated. By far the best way to use them for a stir fry is to soak them in room temperature water for about 25 minutes before tossing them into the pan. So make sure it's the fist thing you do because this recipe is more prep then cook.
Dump all the marinate/sauce into the pan. Where are all my sauce lovers at?! I love a good sauce, and while this recipe isn't really saucy per se, you're going to want to make sure that every little drop makes it into the pan.
Cut the bok choy small so it cooks quicker. Not too much can be said about this statement. I like to chop the bok choy so that it cooks a bit quicker while still keeping some crunch on the stalks. If you like the stalks dead soft, try microwaving them about 2 to 3 minutes before adding them to the pan.
Hurry up once the noodles are in. The noodles cook fast! So throw them in, give a quick toss and serve!
Did you make this recipe?
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Tools I Used for Spicy Pork Noodles
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