Sweet and Sour Pork Noodles with Crunchy Veggies

Tangy-sweet, glossy sauce clings to juicy pork and slurpable noodles, finished with crisp-tender vegetables for a better-than-takeout bowl.

Ingredients

• 300 g (10 oz) dried egg noodles (or ramen-style noodles)
• 500 g (1.1 lb) pork loin or pork shoulder, sliced into thin bite-size strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 medium carrot, julienned (matchsticks)
• 1 small onion, sliced
• 3 garlic cloves, finely minced (pantry staple)
• 2 tbsp neutral oil (vegetable/canola), plus more as needed (pantry staple)
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp water
• 1/3 cup ketchup
• 1/4 cup rice vinegar (or white vinegar)
• 1/4 cup pineapple juice *or* water
• 3 tbsp brown sugar (or white sugar)
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1/2 cup water
• 1 tsp toasted sesame oil (pantry staple if you have it)
• Black pepper, to taste (pantry staple)

Method

• 1

  Step 1: Cook noodles

  Bring a large pot of water to a boil. Cook noodles per packet directions until just tender (don’t overcook; they’ll get a quick toss in the pan). Drain, rinse briefly under warm water to stop sticking, then toss with a tiny drizzle of oil.

• 2

  Step 2: Tenderise the pork (quick velvet)

  In a bowl, toss pork with cornstarch, soy sauce, and water until lightly coated. Set aside while you prep sauce/veg (5 minutes is enough).

• 3

  Step 3: Mix the sauce

  In a bowl, whisk ketchup, vinegar, pineapple juice (or water), sugar, soy sauce, cornstarch, and water until smooth. (No lumps = glossy sauce later.)

• 4

  Step 4: Stir-fry the pork

  Heat 1 tbsp oil in a large wok or skillet over high heat. Spread pork out in a single layer and sear undisturbed for 1 minute until lightly browned. Stir-fry for another 2–3 minutes until just cooked through (still juicy). Transfer to a plate.

• 5

  Step 5: Stir-fry the veggies

  Add remaining 1 tbsp oil. Add onion and carrot; stir-fry 2 minutes until the onion edges start to turn translucent and the carrot softens slightly. Add broccoli and bell pepper; stir-fry 2–3 minutes until broccoli turns bright green and everything is crisp-tender. Add garlic and stir for 20 seconds until fragrant (don’t let it brown).

• 6

  Step 6: Sauce it

  Give the sauce a quick re-whisk (cornstarch settles). Pour into the pan and cook, stirring constantly, 1–2 minutes until it bubbles and turns thick and glossy.

• 7

  Step 7: Toss noodles + pork

  Add pork (and any juices) back into the pan, then add noodles. Toss vigorously for 1 minute until everything is coated and the noodles drink up the sauce. If it looks too thick, splash in 1–2 tbsp water to loosen.

• 8

  Step 8: Finish and serve

  Taste and adjust: a pinch of salt for more savoury, a touch more sugar for sweeter, or a small splash of vinegar for extra tang. Finish with sesame oil (if using) and black pepper. Serve hot.

Tips

• **Best pork cut:** Pork shoulder stays juicier; pork loin is leaner—just don’t overcook it.
• **No pineapple juice?** Use water. (Pineapple adds a subtle fruity note, but the dish is still excellent without it.)
• **Veg swaps:** Use what you’ve got—snap peas, cabbage, zucchini, mushrooms all work. Keep total veg around 5–6 cups.
• **Make-ahead:** Mix the sauce up to 3 days ahead and keep refrigerated. Slice veg and pork a day ahead.
• **Leftovers:** Refrigerate up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.
• **Serve with:** Extra steamed greens or a simple cucumber salad for freshness.

Nutrition (per serving, estimate)