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  • Writer's pictureKonky's Creative Kitchen

Pork Teriyaki with Stir-Fried Noodles

Taking one meal and creating two out of it is something I enjoy doing. Not only does this help avoid waste with the whole repurposing of things but, variety also makes it special! Sometimes when a meal is planned, I may want a soup instead. So, I will from time to time make a soup option out of the main meal I started with.

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With something as simple as pork chops that have been marinated for a couple hours, you can definitely pull this dish off! Here, we will take a look at the noodle stir-fry option, which is just as easy as the noodle soup!


INGREDIENTS - MARINADE:


4oz Soy Sauce or Tamari (GF) 4oz Soy Sauce or Tamari (GF) 4oz Rice Vinegar 4oz Pineapple Juice

2-3oz Honey or Cane Sugar 2-3oz Honey or Brown Sugar 1 TB Ginger powder 1 TB Ginger powder

Pinch - White Pepper Pinch - White Pepper


  1. In a small sauce pot on low to low-medium heat, mix all of your marinade ingredients together and dissolve the sugar. Do NOT let this boil as sugar and quickly turn and burn on you! Stir periodically.

  2. Once you have reached the desired viscosity, remove from heat and let this cool down completely.

Use this for your marinade for the pork chops/pork sirloin. This can also be used as a stir-fry sauce. For the pork chops, marinate for at least two hours. Key Note: Reserve the marinade as we are going to cook this off afterwards for the Noodle Soup option of this dish.

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INGREDIENTS - PORK TERIYAKI NOODLE STIR FRIED NOODLES


1lb Pork Chops or Sirloin Steaks

1 Marinade batch (or 2 to have extra for stir-fry sauce)

1 Bell Pepper, large (or three small), julienned

2 Carrots, peeled and julienned

4oz Shallots or Onions, thinly sliced

1 Scallions, bunch, bias cut

4-5 Garlic cloves, thinly sliced

1 inch Ginger, peeled finely chopped

1 English Cucumber, julienned*

White Pepper

MSG or Kosher salt

16oz/454g Fresh Noodles (Can use dried noodles) - par-cooked


  1. Marinate the pork chops in one batch of the marinade. A second batch of the marinade can be made for a stir-fry sauce. Allow two hours for the pork chops to marinate.

  2. While the pork chop is marinating, prepare your ingredient list.

  3. Refer to the instructions on the noodles packaging. Cut the cooking time in half. Once done par-cooking, drain well in a strainer and set this aside with your prepped vegetables.

  4. After two hours, remove the pork chops from your marinade. Do not get rid of the marinade if you also plan to make the noodle soup recipe. This leftover marinade can go into the pot. Refer to separate recipe post for Pork Teriyaki Noodle Soup. Otherwise, you can cook this marinade off as a stir-fry sauce.

  5. Into a large sauté pan or wok on medium to medium-high heat, your goal is to get a nice sear on the pork chops. Leave the pork chops in the pan for about three to four minutes. Once browned on one side, flip over to the other for another for about one to two minutes. Depending on thickness, this should get a nice sear relatively quickly.

  6. Remove the pork chops from the pan and onto a cutting board. You will want to harvest the bones for the noodle soup option. Cover until you are ready to slice this.


7. In your large sauté pan or wok on medium to medium-high heat with vegetable oil, dust off with white pepper and then add your bell pepper strips, garlic, ginger, shallots and carrot threads. Keep the vegetables moving to avoid overcooking and/or burning. At about four or so minutes in, add in your MSG or kosher salt to your liking. Toss around to evenly distribute.

8. Add approximately three ounces of the stir-fry sauce. Toss to coat the vegetables for about one minute.

9. Add your par-cooked noodles to the pan. Toss to mix in with the vegetables.

10. Taste test and adjust if you need more MSG/kosher salt and/or black pepper

11. Add another three or so ounces of stir-fry sauce. Toss to coat the vegetables for another minute. Remove pan from the heat.


At this point, set up your plates with the noodle vegetable stir-fry. Slice up your pork chops and add to your plates.


If you are interested in the soup option - reserve half of the pork chops, noodles and vegetables and refer to the Pork Teriyaki Noodle Soup recipe.



GARNISH OPTIONS*: Fresh cilantro, fresh mint, fresh or dried chili, sesame seeds, English cucumber, etc.



Pork Teriyaki with Stir Fried Noodles













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