Stir Fried Rice Noodles and Pork

Have leftover pho noodles? Try this easy Vietnamese stir-fry recipe with fresh phở noodles, thinly sliced pork, and simple vegetables like carrots and cabbage. A quick one-wok meal perfect for busy weeknights or lazy days.

📝 Ingredients

• 1/4 cup light soy sauce
• 1/4 cup oyster sauce
• 1 teaspoon chicken bouillon powder or mushroom seasoning powder (optional)
• 1 teaspoon ground ginger
• 1/2 teaspoon five-spice powder
• 1 tablespoon granulated sugar
• 1/2 cup water
• 1 lb pork (shoulder/butt or loin)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon five-spice powder
• 1 tablespoon minced garlic
• 1/4 cup water
• 1 whole egg (beaten)
• 1/3 cup corn starch
• 1 small carrot (peel and cut into small pieces)
• 1/4 cabbage (cut into large squares)
• 1 small yellow onion (peel and slice in small squares)
• 2 green onions (slice, whites and greens separated)
• 1 tablespoon minced garlic
• 3 tablespoons oil (animal fat or neutral oil)
• 1 lb fresh flat rice noodles (pho noodles)

👨‍🍳 Instructions

1. 1Marinate Pork: Slice pork against the grain into bite-sized pieces and marinate with salt, ground black pepper, five-spice powder, fresh garlic, beaten egg, corn starch, and water for at least 15 minutes.
2. 2Make the Sauce: In a small bowl, combine the sauce ingredients and stir to mix, then set aside. The ginger powder and five-spice powder might look like they won’t want to blend, but whisk vigorously and show them who’s boss.
3. 3Fry Pork: Add oil and heat over medium-high. In two batches or more if using a smaller skillet, add the marinated pork and fry until browned (about 2 minutes per side). Make sure to space them out so they don’t stick together. Transfer the crispy fried pork to a plate lined with paper towels to drain excess oil, then repeat the process with the next batch until all the pork is cooked.
4. 4Toast the Aromatics: Add the sliced onions to the now-empty pan with a thin layer of oil (add more if needed). Pan-fry until lightly caramelized (about 2 minutes). Then add the whites of the green onions and pan fry for about 30 seconds.
5. 5Add Vegetables: Add the sliced carrot and cabbage and sauté for about 5 minutes or just wilted and soften.
6. 6Add Meat, Noodles & Sauce: Return the cooked pork to the pan, then add the uncooked noodles and the prepared sauce. Toss everything together until evenly combined.
7. 7Finish: Garnish with the green part of the green onions and you’re done! Serve and enjoy. I like to drizzle the top with my favorite chili oil or sriracha sauce for a spicy kick.