Pork Noodle Bowl Recipe

Pork Noodle Bowl Recipe

How To Make Pork Noodle Bowl

This umami-rich pork noodle bowl is made more flavorful with chili oil, rice vinegar, and a handful of vegetables that provide a fresh, earthy taste.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Pork:

  • ¼cupsoy sauce
  • ½tbspFrank’s Red Hot Original Sauce
  • 2tbspbrown sugar
  • 1tbspchili oil
  • 2tbsprice vinegar
  • 1tbspvegetable oil
  • 2tbspginger,minced
  • 4clovesgarlic,minced
  • 1lbground pork
  • 1tspcornstarch,stirred into 1 tbsp water

For Toppings and Garnish:

  • 8ozrice noodle,cooked
  • 2carrots,peeled into thin strips
  • 2persian cucumbers,cut into 3-inch matchsticks
  • 4scallions,thinly sliced on a bias
  • ½cupfresh cilantro leaves
  • ½cuproasted peanut,chopped
  • lime wedge



  1. In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.

  2. In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for 1 minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat.

  3. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.

Toppings and Garnish:

  1. Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts.

  2. Serve with lime wedges on the side and enjoy!


  • Calories: 750.58kcal
  • Fat: 42.19g
  • Saturated Fat: 11.30g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 20.80g
  • Polyunsaturated Fat: 6.95g
  • Carbohydrates: 62.48g
  • Fiber: 4.47g
  • Sugar: 8.18g
  • Protein: 30.37g
  • Cholesterol: 84.46mg
  • Sodium: 1119.31mg
  • Calcium: 91.05mg
  • Potassium: 804.63mg
  • Iron: 3.16mg
  • Vitamin A: 274.61µg
  • Vitamin C: 10.74mg
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