Hoisin Pork and Rice Noodle Stir Fry is such a great pork dish. Use fresh or leftover pork loin, you will love it. The marinade imparts such a wonderful flavor to this dish.
I have a love/hate relationship with the month of December. Home football games are over so my work life slows down significantly; we are off work the week between Christmas and New Year’s; and there’s always a trip to the bowl game in the mix. On the flip side, December also means that treats and goodies appear in the office on a regular basis. I mean, I’m not going to turn down a taste of those goodies, but my waistline doesn’t really appreciate it.
Last year I was super excited because I got a box addressed directly to me, rather than the office. That never happens.
Yes, that is a whole pork loin! I’ve never had one before, either as a gift or from the store. The timing was perfect, as I was hosting a holiday party that weekend. I figured it would only take about 15 minutes to warm through, since it was pre-cooked. I was so wrong. If you don’t cut it, it needs about 40 minutes. But my goodness, it is worth the wait! Pork loin is tender and juicy, and smells amazing.
I ate leftovers A LOT as a kid, and so once I moved out of my parents’ house I went completely the other direction. However, I couldn’t let this pork loin go to waste. Pinterest has tons of recipes for pork, and I came across a great recipe for Hoisin Pork with Rice Noodles. The recipe was delicious, but for some crazy reason I didn’t make it again. I think I had this idea that I had to use pork loin, and I had no reason to buy a big pork loin during the course of the year. Then last month, just like magic, another pork loin gift arrived at the office. It was a sign that I needed to make it again. With a few twists, I created Hoisin Pork and Rice Noodle Stir Fry
This was the 3rd cooking, so I was concerned about dry pork. However, the marinade makes a huge difference, and keeps the pork very tender. The only pieces that I didn’t care for were those that were leanest to begin with. The second time, I went straight from the package to the stir fry.
I really love the flavor combination, and the Asian flair, of this Hoisin Pork and Rice Noodle Stir Fry. It’s best to marinate the pork for at least a couple of hours, up to 24 hours. The longer you marinate, the more flavor you get at the end. I also like adding the marinade into the stir fry for the last few minutes of cooking. If you’re hesitant to do that, make extra marinade and keep it separate from the pork. I stir-fry the vegetables, so they absorb the marinade and flavor, and also to eliminate some of that raw bite. The original recipe keeps the vegetables raw, and of course that is personal preference.
The original recipe calls for peanut butter. I didn’t add any the first time; I planned to add it this time, but then realized I had no peanut butter in the pantry. And by then, I was too lazy to go to the grocery store. I’d like to try it with the peanut butter, just to see what it does to the consistency and flavor.
Even though I don’t use peanut butter in this Hoisin Pork and Rice Noodle Stir Fry, I definitely top the dish with peanuts. I toast the peanuts first, to bring out more nutty flavor. It adds such a great contrast of texture to the dish.
I won’t forget to make this Hoisin Pork and Rice Noodle Stir Fry again. I immediately portioned and froze the remaining pork loin, for the next dish.
Adapted from Pinch of Yum
Hoisin Pork and Rice Noodle Stir Fry
- 1/3 cup Soy Sauce
- 1/4 cup water
- 2 Tablespoons Canola oil
- 2 Tablespoons honey
- 1 Tablespoon sugar
- 1 dash fish sauce
- 2 Tablespoons vinegar
- 3 cloves chopped garlic
- 1 teaspoon freshly grated ginger
- 1 chopped jalapeno pepper, with seeds
- 3 Tablespoons Hoisin Sauce
- 2 Tablespoons peanut butter (optional)
- 8 ounces pork loin, cut into bite-sized chunks
- 4 ounces rice noodles
- 1/2 cup carrots, thinly sliced
- 1/2 cup red onion, sliced
- 1/2 cup red bell peppers, sliced
- handful snow peas, ends removed, sliced
- 2 ounces salted peanuts
- chopped scallions, for garnish
- chopped parsley, for garnish
- Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter, if using).
- Marinate the pork in the sauce for at least 4 hours, up to 24 hours
- Bring a pot of water to a boil, and remove from heat. Add rice noodles and let sit for 10-15 minutes, until soft. Drain noodles and set aside.
- Add peanuts to non-stick skillet, and toast over medium heat until warm and slightly browned. Remove and set aside
- Add 1 teaspoon of canola oil to skillet. Add vegetables and stir-fry until tender-crisp.
- Add pork and most of marinade to skillet, and continue to stir-fry until pork is warmed through.
- Add rice noodles and remaining marinade to skillet. Cook until noodles are warmed through
- Portion into bowls, top with peanuts, scallions and parsley, and serve