Sunday, August 18, 2013

Restaurant-Style Hoisin Pork with Rice Noodles

Pinterest and I are close. Like super tight. I'd even say maybe BFFs??

And I didn't know HOW close we were until I stumbled upon this recipe. OMGosh it is amazing. Even my picky two-year-old was devouring it. It's pretty simple to make, and don't let the amount of ingredients scare you! Ginger, garlic, and jalapeno are all uber-cheap to buy (like pennies, seriously) and it's worth every penny!!

For the pork I used thin cut pork chops and sliced them into strips and marinated it over night. The original recipe said I could add whatever veggies and toppings I I did. I used chopped peanuts, fresh cilantro, snow peas, carrots, and green onions. But whatever you like in your stir-fry type dishes go for it! If I would have had sesame seeds I would have totally added those too! I would TOTALLY buy this dish at a restaurant, but why do that when I can make it healthier and cheaper at home!
Restaurant-Style Hoisin Pork with Rice Noodles
Girls in Aprons


1/3 cup soy sauce
1/4 cup water
3 1/2 T sesame oil or canola oil (I recommend the sesame oil!)
2 T honey
1 T sugar
3 T vinegar
Juice of 1 lime
3-5 cloves garlic, finely minced
1-inch piece of ginger, freshly grated
1 hot pepper, minced (I used a jalapeno)
3 T hoisin sauce (found in the Asian aisle of your grocery store)
3 T peanut butter (optional)
1 1/2 pounds pork cut into thin strips
14 oz rice noodles
Toppings: carrots, green onions, red peppers, chopped peanuts, cilantro, snow peas, etc


1. First you are going to whisk all the sauce ingredients together to make a marinade. Whisk together the soy sauce, water, oil, honey, vinegar, garlic, ginger, pepper, hoisin sauce, and peanut butter. Add pork and marinate in fridge for about 12 hours. (I marinated mine overnight).
2. Heat your pan over medium high heat and stir-fry the pork for a couple minutes. Add your carrots, green onions, peppers, and snow peas and cook with pork until browned the and the veggies are softened.
3. While the pork is cooking, make another batch of the marinade sauce. You will need this for the noodles because they tend to become dry if there is no sauce, and they soak up any remaining sauce from the pork.
4. Cook rice noodles according to your package directions. Mix with your pork and veggies and add extra sauce as needed. Each person can add more sauce, green onions, chopped peanuts, sesame seeds, sriracha sauce or whatever else you like!

**Chef's Notes: The peanut butter is optional, so if you don't have on hand, don't like it, or have an allergy, then just omit it. I used chunky peanut butter, so you can use whatever you like. Also, I used thin sliced pork chops and just sliced them into bite size pieces. I found that to be the cheapest option at my grocery store. Also, I preferred to eat my noodles at room temperature or even cold, while my husband liked his warm.

Original recipe from

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