This Pork Rice Noodle Stir Fry is an easy and delicious way to turn leftover cooked pork into a whole new meal! Rice noodles are stir fried with tender pork, napa cabbage, beech mushrooms, eggs, and garlic in a savory sauce for a quick and satisfying dinner.
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One of my favorite things to do with leftovers is turn them into a stir fry. Not only does it help prevent food waste, but sometimes the second meal ends up being just as tasty as the first!
That's exactly how this Pork Rice Noodle Stir Fry came about. I had some leftover pork tenderloin in the fridge and wanted to turn it into something completely different. I cut up the pork and stir fried it with rice sticks, napa cabbage, beech mushrooms, eggs, and a simple savory sauce.
It turned out so delicious that I knew I needed to make it again!
The great thing about this recipe is that you don't specifically need pork tenderloin. You can use just about any cooked pork you have on hand, making this a great clean-out-the-fridge meal.
What Are Rice Sticks?
Rice sticks are noodles made primarily from rice flour and water. They come in several different widths, from very thin rice vermicelli to wider flat rice noodles.
For this recipe, I like using medium-width rice sticks. They have a pleasantly chewy texture and soak up all of the savory stir fry sauce.
Depending on the brand of rice noodles you're using, the preparation instructions may vary. Some only need to be soaked in hot or warm water, while others may need to be briefly boiled.
The important thing is to prepare them until they're just tender or slightly underdone. They'll continue cooking when you stir fry them with the sauce, and overcooked rice noodles can become too soft and break apart.
What Kind of Pork Can I Use?
I originally made this recipe with leftover pork tenderloin, but you can use many different types of cooked pork.
Some good options include:
- Pork tenderloin
- Pork loin
- Pork chops
- Roasted pork
- Grilled pork
- Chinese roast pork or char siu
Cut the cooked pork into thin strips or small bite-size pieces so that it warms quickly and distributes evenly throughout the noodles.
Since the pork is already cooked, add it toward the end of the stir fry. It only needs enough time to heat through. Cooking it for too long can make lean cuts such as pork tenderloin dry.
What If I Don't Have Leftover Pork?
No leftovers? You can still make this recipe!
You can start with about 8 ounces of raw boneless pork, such as pork tenderloin, pork loin, or boneless pork chops.
Thinly slice the pork against the grain. Toss it with:
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon cooking oil
Let it sit for about 10-15 minutes while you prepare the other ingredients.
Heat a little oil in your wok or skillet over medium-high to high heat. Add the pork in a single layer and let it sear briefly before stir frying until it is just cooked through. Remove it from the wok and set it aside.
Then proceed with the rest of the recipe and return the pork to the wok near the end.
This keeps the pork tender instead of continuing to cook while you prepare the vegetables and noodles.
About the Ingredients
Pork
Cooked pork makes this recipe especially quick and easy. I used leftover pork tenderloin, but you can use whatever cooked pork you have available.
If you're starting with raw pork, see the instructions above for quickly stir frying it before making the rest of the dish.
Rice Noodles
Rice sticks are perfect for this stir fry because they absorb the sauce while remaining pleasantly chewy.
Prepare the noodles according to the package directions, but be careful not to overcook them before adding them to the wok.
Napa Cabbage
Napa cabbage, also known as Chinese cabbage, becomes tender and slightly sweet when stir fried.
I like to chop both the leafy portions and the thicker white stems. The stems add a little crunch while the leaves wilt into the noodles.
Beech Mushrooms
Beech mushrooms are small mushrooms that grow together in clusters. You may also see them labeled as shimeji mushrooms.
They have a mild, slightly nutty flavor and a pleasantly firm texture that works especially well in stir fries.
To prepare them, cut off the tough base of the cluster and separate the mushrooms with your hands.
Both white and brown beech mushrooms will work in this recipe.
Eggs
Scrambled eggs add extra protein and texture to the noodles.
Cook the eggs first, remove them from the wok, and then add them back toward the end. This prevents the eggs from overcooking while you're stir frying the vegetables and noodles.
Garlic
Fresh garlic adds lots of flavor to the stir fry. It only needs to cook briefly before adding the vegetables, so keep everything nearby and ready to go.
How to Make Pork Rice Noodle Stir Fry
First, prepare the rice noodles according to the package directions. Cook or soak them until just tender, then drain well and set aside.
Heat a little cooking oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove the eggs from the wok and set aside.
Add more oil if needed, followed by the minced garlic. Stir fry for about 20-30 seconds, or until fragrant.
Add the napa cabbage and beech mushrooms. Stir fry for a few minutes until the mushrooms are tender and the cabbage has started to wilt.
Add the prepared rice noodles.
Pour in the soy sauce, oyster sauce, rice wine, sesame oil, sugar, and water. Toss everything together so that the noodles are evenly coated in the sauce.
Add the cooked pork and scrambled eggs back to the wok. Stir fry for another minute or two, just until everything is hot.
Remove from heat and serve!
Tips for the Best Rice Noodle Stir Fry
Don't overcook the rice noodles. Rice noodles soften very quickly. Preparing them until just tender helps keep them from becoming mushy or breaking apart in the wok.
Have everything ready before you start. Stir frying moves quickly, so chop your vegetables, mix or measure your seasonings, and have your pork ready before turning on the heat.
Use a large wok or skillet. Giving the ingredients plenty of room makes it easier to toss the noodles without steaming everything.
Add cooked pork near the end. You're only reheating it, not cooking it again.
Add a splash of water if needed. If the noodles start sticking together or seem too dry, add a tablespoon or two of water while tossing.
Variations
One of the best things about this recipe is how easy it is to customize based on what you already have.
Instead of napa cabbage, you could use bok choy, regular cabbage, Taiwanese cabbage, carrots, snow peas, or other stir fry vegetables.
If you can't find beech mushrooms, try shiitake mushrooms, oyster mushrooms, button mushrooms, or cremini mushrooms.
You can also add some heat with fresh chilies, chili crisp, or crushed red pepper.
And while this recipe is designed around pork, the same basic idea works with leftover chicken or beef too!
How to Store Leftovers
Store leftover Pork Rice Noodle Stir Fry in an airtight container in the refrigerator for up to 3-4 days.
Rice noodles can absorb sauce and become firmer in the refrigerator, so when reheating, add a small splash of water before microwaving or reheating in a skillet.
Pork Rice Noodle Stir Fry
This easy Pork Rice Noodle Stir Fry is made with cooked pork, rice sticks, napa cabbage, beech mushrooms, eggs, and garlic tossed in a savory stir fry sauce. It's a delicious way to transform leftover pork into a quick meal!
Ingredients
Stir Fry
- 6–8 oz rice sticks / rice noodles
- 8 oz cooked pork, cut into thin strips or bite-size pieces
- 2 eggs, beaten
- 2–3 cups chopped napa cabbage
- 1 package beech mushrooms, tough base removed and mushrooms separated
- 3 cloves garlic, minced
- 1–2 tablespoons cooking oil
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or rice cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2–3 tablespoons water
- White pepper or black pepper, to taste
- 1–2 teaspoons chili garlic sauce, optional
If Starting With Raw Pork
- 8 oz boneless pork tenderloin, pork loin, or boneless pork chops, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon cooking oil
Instructions
- Prepare the rice noodles according to package directions until just tender or slightly underdone. Drain well and set aside.
- If using raw pork, combine the sliced pork with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Let sit for 10–15 minutes. Heat a little oil in a wok or large skillet over medium-high to high heat. Add the pork and stir fry until just cooked through. Remove from the wok and set aside. If using leftover cooked pork, skip this step.
- Heat about 1 teaspoon cooking oil in the wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the wok and set aside.
- Add another tablespoon of cooking oil if needed. Add the garlic and stir fry for about 20–30 seconds, until fragrant.
- Add the napa cabbage and beech mushrooms. Stir fry for about 2–4 minutes, until the mushrooms soften and the napa cabbage begins to wilt.
- Add the prepared rice noodles.
- Add the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, water, optional chili garlic sauce, and pepper. Toss everything together until the noodles are evenly coated and have absorbed the sauce.
- Add the cooked pork and scrambled eggs. Toss and stir fry for another 1–2 minutes, just until the pork is heated through.
- Taste and adjust with additional soy sauce, pepper, or chili garlic sauce if desired. Serve immediately.
Notes
- Leftover pork tenderloin, pork loin, pork chops, roasted pork, or grilled pork all work well.
- If using already-cooked pork, add it near the end so it doesn’t dry out.
- Rice noodle preparation varies by brand, so follow the package directions and avoid overcooking them before stir frying.
- If the noodles become too dry or start sticking together, add another tablespoon or two of water.
- Shiitake, oyster, button, or cremini mushrooms can be substituted for the beech mushrooms.
- For some heat, I recommend adding 1–2 teaspoons chili garlic sauce to the sauce. You can also serve more on the side.
Recommended Products
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Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black -
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-Inch, Black - 1877054
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Oriental Mascot White Pepper Salt 2.3 Oz(2 Pack)白胡椒鹽
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LEE KUM KEE Chili Garlic Sauce, 368 GR
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Kadoya Pure Sesame Oil, 22.10 Fluid Ounce
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Shaohsing (shaoxing) Rice Cooking Wine 750ml + One NineChef Spoon
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Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
Nutrition Information:
Yield: 3 Serving Size: ⅓ of recipeAmount Per Serving: Calories: 468Total Fat: 28gSaturated Fat: 9gUnsaturated Fat: 19gCholesterol: 247mgSodium: 901mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 46g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Noodle Stir Fry Recipes!
- Taiwan Style Rice Noodles (炒米粉) - A Taiwanese classic made with rice vermicelli, pork, dried shrimp, shiitake mushrooms, and cabbage. MY FAVE!
- Chicken Noodle Stir Fry - Tender chicken is marinated, then stir-fried with chewy noodles, sweet shallots (or onions if that's what you've got), and crisp celery.
- Beef Noodles Stir Fry - Marinated beef stir fried with garlic, carrots, onions, snow peas, and tender noodles.
- Shrimp Noodles Stir Fry - Juicy shrimp stir fried with garlic, cabbage, and tender noodles in a tasty sauce!
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