Teriyaki Pork Noodle Bowl

I’ve been neglecting my love for Asian cooking in favor of quick summer meals… so why don’t we marry the two?  I love Thai and Vietnamese flavors, and I’ll make Chinese once in a while, too. If you shy away from these cuisines because some ingredients are unfamiliar to you, or worse, because you associate Asian cooking with pre-made sauces from a bottle, then this quick recipe will debunk those fears!

Teriyaki Pork Noodle Bowl Nothing artificial from a bottle here.  Do you still buy pre-made teriyaki sauce?  You don’t need to!  It’s just one part honey, one part soy and you can make it in 30 seconds.  Not only do you make sure that those are there are no other mystery ingredients, you get to choose what soy to use.  So make your own teriyaki sauce! I mix mine with my favorite brand of honey from British Columbia, and a low sodium organic Tamari soy sauce. Because it’s so quick to make, I mix just enough that I need for a recipe.

The rest?  Just as easy.

Slice the pork tenderloin into thin medallions,  then chop up your veggies: onions, carrots, red peppers, celery, and bok choy.  Having everything ready is the key, because it will be very quick to cook.

You’ll stir fry this dish in a wok, or a large skillet over high heat.  Brush the cooking surface with an oil that has high smokepoint – peanut oil is great and will add an authentic Asian flavor.  Don’t use olive oil, it will heat up and smoke before it gets hot enough to sear the food.

It’s not necessary to marinade the pork beforehand.

Teriyaki Pork Noodle BowlI used buckwheat (soba) noodles for my recipe, but feel free to substitute other noodles, or even rice.   Sprinkle with sesame seeds and enjoy!

Teriyaki Pork Noodle Bowl
Cuisine: Chinese Canadian
Serves: 4-6
  • 8oz soba noodles (buckwheat noodles)
  • For the teriyaki sauce:
  • 1 cup chicken broth, preferably homemade
  • 2 tbs soya sauce
  • 2 tbs honey
  • the stir fry:
  • 2 tsp peanut oil
  • ½ cup sliced sweet onion
  • 2 cloves garlic, minced
  • 1 lb pork tenderloin, sliced into thin medallions
  • 4 cups chopped baby bok choy (leaves and stalks)
  • ½ cup sliced carrots
  • 1 red bell pepper, sliced
  • 2 stalks of celery, sliced
  • sesame seeds for garnish
  1. Cook noodles according to directions, drain and set aside.
  2. In a small bowl, mix together the chicken broth, soya sauce and honey. Set aside.
  3. Heat oil in a wok or large skillet on high heat. Add the onions and cook for 2 minutes, stirring frequently. Add the garlic and toss around until fragrant, but not burned, a few seconds.
  4. Add the pork and cook for a couple of minutes until browned, stirring the entire time. Transfer the pork and onion mixture to a separate plate and set aside.
  5. Add more oil to the pan if necessary, and add the carrots, red bell pepper and celery. Stir fry for a couple of minutes, until softened. Add the bok choy and stir fry for another couple of minutes.
  6. Return the pork mixture and all accumulated juices to the pan. Add the teriyaki sauce mixture. Mix again and reduce the heat to medium. Cook until the vegetables are soft, but still crunchy.
  7. Serve over the soba noodles and garnish with sesame seeds.



Leave a Reply