Stir-Fried Pork and Greens With Noodles Recipe (2024)

Great combination of ingredients and flavors, and takes just a very little time to prepare. Why cook the greens in water first, when you can just add them to the stir fry at the end.
For cooking rice noodles, I just found out about a Japanese noodle strainer used for cooking noodles. The strainer is deep, about 5" across with a long handle that hooks onto the side of the cooking pot. Noodles are placed in the strainer to cook, and lifted out after they are done. Rinse and return to heat up.

For one thing, blanching the greens retains their color.

I think there is a mistake. Boil rice vermicelli for 5-7 minutes? Really? It will disintegrate. Typically you just pour boiling water over it off heat.And soba noodles for only 2 minutes?Hmm?

This is good recipe for packaged presteamed noodles. No boilng.stir fry noodles in oil and set aside.stir fry other ingredients add noodles and sauce and stir

This is a simple, flexible weekday meal. I used what I had on hand, subbing toasted sesame oil for the dark sesame oil, and used frozen turnip greens. No ginger but I added some Momof*cku 'Tingly' seasoned salt. I wasn't sure how the frozen greens would work, but they were fine. Followed box instructions on the noodles, 6-minute boil.

I replaced the pork with chicken, but the chicken came out a little bit bland. In contrast, the noodles and greens came out nice and tasty. Would’ve been great if I had seasoned the chicken a little more before cooking it.

I used soba noodles because that was what I had, and I added green onions with the ginger and garlic. It was tasty, but could have used a little heat....maybe pepper flakes. Next time I'll use ground pork, I think.

Delicious. Used half bunch kale, added 1 thinly sliced red pepper. About half pound pork loin and 1 bundle soba noodles. Dinner for two.

Easy, economical, and delicious! Halved baby bok choi served as greens, blanching, draining, and tossing with sesame oil as instructed. For a bit of heat, added 1/2 teaspoon red pepper flakes to wok about a minute before the remaining oil, ginger, and garlic.

Used kale and soba. Doubled the amount of oil and flavorings and added two habaneros.

I think there is a mistake. Boil rice vermicelli for 5-7 minutes? Really? It will disintegrate. Typically you just pour boiling water over it off heat.And soba noodles for only 2 minutes?Hmm?

I'm not sure why this dish got such high ratings, I found it to be quite bland even thought I used fresh and very high quality ingredients: choy sum, snow peas and tenderloin. It definitely needs more flavor, and perhaps the meat should be marinated. Maybe tastier to folks who aren't familiar with Asian cooking? Being Japanese, I was pretty disappointed in this recipe as-is.

Very good and easy to make. We used soba noodles, pork tenderloin and kale. I'd probably add the garlic and ginger to the hot oil before stir frying the pork. It might be better with a little red pepper flake too.

Used collard greens and pork tenderloin and a dash of rice wine at the end. Delicious!

Used chicken breasts and spinach and buckwheat noodles, bc that's what I had on hand. Just sautéed spinach in pan at the end. Super easy, very delicious. Great base for different combos.

Great combination of ingredients and flavors, and takes just a very little time to prepare. Why cook the greens in water first, when you can just add them to the stir fry at the end.
For cooking rice noodles, I just found out about a Japanese noodle strainer used for cooking noodles. The strainer is deep, about 5" across with a long handle that hooks onto the side of the cooking pot. Noodles are placed in the strainer to cook, and lifted out after they are done. Rinse and return to heat up.