Thai · Dinner
Sweet Soy Noodle Stir-Fry with Pork
Thin egg noodles tossed in a wok with seared ground pork, garlic, and scallion in a sweet soy glaze built from dark soy, oyster sauce, and sugar. Bean sprouts and a fried egg finish the plate, delivering a quick, savory-sweet stir-fry with caramelized noodle edges.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
649Calories
38.1gProtein
28.8gFat
62.4gCarbs
10.1gSugar
3.4gFiber
1876mgSodium
343mgChol
8.9gSat Fat
687mgPotassium
95mgCalcium
4.6mgIron
1.3mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Boil the egg noodles in salted water over high heat for 3–4 minutes until just tender, then drain and set aside. Mince the garlic and cut the scallions into 1-inch pieces.
2
Sear
Heat the vegetable oil in a wok over high heat. Add the ground pork, breaking it apart with a spatula, and cook for 3–4 minutes until browned with no pink remaining.
3
Toss
Add the noodles, garlic, dark soy sauce, oyster sauce, soy sauce, and sugar to the wok. Toss over high heat for 2 minutes until evenly coated and starting to catch at the edges.
4
Finish
Push everything to one side, crack the egg into the cleared space, and scramble for 1 minute until set. Fold in the bean sprouts, scallions, and white pepper, tossing over high heat for 30 seconds.
5
Plate
Transfer to a serving plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground pork
- 5 oz70g dry, cooked to about 180g egg noodles
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp dark soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 22 eggs
- 1 cup90g bean sprouts
- 44 scallions
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
