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Are you a leftover person? Because I am! Perhaps it just comes with the territory of being a food blogger, but I will always vote for lunch leftovers over a cold sandwich. This quick and easy pork stir fry is my latest leftover obsession (as is this Egg Roll in a Bowl recipe). It’s easy to pack, can be reheated in a microwave, and will keep you full all afternoon. Lately, our meal routine has been to enjoy this Asian pork stir fry with vegetables on Sunday for dinner (these Stir Fry Noodles and this Teriyaki Chicken Stir Fry have also been in the recent rotation), then enjoy the rest for for lunches for the first part of the week. It’s a good system.

How to Make Easy Pork Stir Fry

With tender pork (no overnight marinade required), crisp stir-fried vegetables, and oodles of noodles bathed in a rich, yet healthy, flavor-packed sauce this is one Chinese pork stir-fry noodles recipe that will have you fighting for the leftovers.

Frozen veggies keep the prep fast—hooray for minimal chopping.Lean pork tenderloin cooks quickly (and is healthy too).The sauce boasts complex flavor from simple ingredients like peanut butter, hoisin sauce, and trusty soy sauce (if you love the combo, don’t miss the Kung Pao Vegetable Stir Fry in my cookbook).

The Ingredients

Pork Tenderloin. Pork tenderloin is the best cut of pork to use for pork stir fry (and Pork Fried Rice). Not only is it low in fat, but it cooks quickly which is always a bonus when making a stir fry recipe. This is cut into cubes not strips.

Noodles. I enjoy using whole-wheat spaghetti or linguine for this recipe for the added boost of B vitamins, fiber, and iron. However, traditional rice noodles are also delish. If you can find soba noodles (which are Japanese and made with buckwheat flour) those are scrumptious here too. (Noodle fiend? Don’t miss this Chicken Chow Mein.)

Hoisin Sauce. This sweet, salty, sticky sauce is a staple in Chinese and Cantonese cooking and adds immediate rich flavor (see this Beef Lo Mein recipe). Similar to American barbecue sauce, it can be found in the Asian food section of most grocery stores.Soy Sauce. Lends this dish some essential umami flavor. To control the seasoning, I use low-sodium soy sauce and season with extra salt, to taste.

Rice Vinegar. Balances the sweetness of the hoisin and peanut butter and brings some added acidity.Peanut Butter. Unless I am baking where stabilization is important, I prefer to use natural peanut butter, which contains only peanuts and salt, as opposed to the hydrogenated oils and/or added sweeteners found in many products, including ones that tout themselves as “natural”—check your ingredient label.Garlic + Fresh Ginger. Add some zip, zing, and authentic Asian flavor (as Sweet and Sour Chicken agrees).Frozen Vegetables. Maximize nutrition and minimize chopping. Hallelujah!

Edamame. Little, but mighty, edamame is one of my favorite ways to boost nutrition in Asian recipes (like this Homemade Fried Rice) thanks to its healthy fiber, good-for-you antioxidants, and vitamin K.Green Onions + Cilantro. For a finishing touch of color and fresh herb and onion flavor.Peanuts. Add excellent crunch and compliment the peanutty flavor of the simple stir fry sauce.Red Pepper Flakes. For just a little kick and spice.

The Directions

Storage Tips

To Store. Leftover pork stir fry may be kept in the refrigerator for up to 5 days.To Reheat. Warm leftover pork stir fry in a wok or skillet over medium heat until heated through. Alternatively, you may also microwave, in a microwave-safe container, until steaming. To Freeze. Pork stir fry may be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Recommended Tools to Make this Recipe

Glass Measuring Cup. Makes whisking together and pouring the delectable sauce easy peasy.Wok. If you enjoy making stir fries regularly investing in a wok is a worthy investment.Skillet. No wok? No problem. A large skillet with deep sides also works perfectly for stir fry recipes of all kinds.

If you need me, I’ll be hiding in the corner with my secret container of leftover pork stir fry with noodles.

BroccoliBell PeppersCarrotsPea PodsGreen BeansBok ChoyAsparagusMushrooms

Place the pork tenderloin in the bottom of a 4-to-6-quart slow cooker with the sauce mixture.Cover and cook on LOW for 2 to 3 hours (pork tenderloin tends to quick quickly because it is lean so do not overcook), until cooked through.Remove the pork to a large plate, reserving the cooking liquid. Let rest for 10 minutes, then shred with two forks or your fingers.Finish the recipe as directed (starting in step 3), using the reserved cooking liquid from the slow cooker as your sauce in step 5.