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–+ servings
5 from 1 vote

Pork and Noodle Stir Fry in a Savory Peanut Sauce

Serves 2 people
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Ingredients 

For the sauce:

  • 1 clove garlic grated or minced
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp peanut butter
  • 2 tsp honey *can sub agave nectar or brown sugar
  • 1 tbsp sriracha

For the stir fry:

  • 1.25-1.5 lb pork tenderloin sliced into 1/2-1 inch thick pieces
  • 2 tsp avocado oil *can sub vegetable oil
  • 1/2 cup water to have on hand for deglazing the pan
  • 2 cups chopped broccoli
  • 1 cup sliced carrots
  • Egg noodles cooked according to the box instructions and drained
  • 1/2 cup green onion

Directions 

  • Fill a pot 3/4 the way with water and heat over high heat to bring to a boil.
  • In a large bowl, combine all of the ingredients for the sauce and mix until combined. Set aside.
  • In the meantime, heat the avocado oil in a large skillet or wok over medium high heat.
  • Dry the pork off with a paper towel and season with salt on both sides.
  • Add the pork slices to the pan and cook for 2 minutes on one side, until a golden brown ring forms and its halfway opaque through the meat.
  • Flip the pork and let it finish cooking for another 2-3 minutes. 
  • Remove the pork from the pan and scrape the browned bits off of the bottom.
  • In the meantime, place the lomein noodles into the boiling water and cook according to package (typically 5 minutes, but read your instructions.)
  • Back in the skillet, add the carrots to the pan. Cook for 2 minutes and then add the broccoli to the pan. Cook the veggies for a total of 4-5 minutes, until the broccoli is bright green and the carrots are a bright, hydrated orange. 
  • Add the pork back into the pan and then add the sauce mixture. Tossing everything together, scraping any additional golden browned bits off of the pan
  • Finally, transfer the noodles into the veggie and pork stir fry mixture, and toss them with the sauce, until they are brown in color and have absorbed some of the sauce. 
  • Add the majority of your green onions to the mixture, reserving 2 tbsp or so for topping. 
  • Plate the noodles and top with extra scallions and crushed peanuts. Serve immediately and enjoy!