One Bite and You’ll Want More! Savory Pork & Green Pepper Stir-Fried Noodles

Tender pork, crisp green peppers, and chewy noodles coated in a rich soy and oyster sauce—every bite has a little crunch, a little heat, and plenty of flavor. Today, we’re making pork and green pepper stir-fried noodles! I’m using lard for extra richness, but you can use olive oil instead. It’s a hearty, satisfying meal made with simple ingredients, right in your own kitchen. 🥢 INGREDIENTS • About 200 g fresh wheat noodles, such as alkaline noodles or ramen noodles • Pork tenderloin • Green peppers, such as Chinese long green chilies • Garlic • Scallions, white and green parts separated • Ginger • Lard (or olive oil) • Light soy sauce • Dark soy sauce • Chinese cooking wine • Starch, such as cornstarch • Oyster sauce • Sugar • White pepper • Salt, if needed 🍳 HOW TO MAKE IT 1. Cut the pork into thin strips. Mix with light soy sauce, cooking wine, and starch, then marinate for 10 minutes. 2. Remove the pepper seeds and slice the peppers into thin strips. Mince the garlic and ginger. Cut the scallions, keeping the white and green parts separate. 3. Boil the noodles until slightly undercooked. Rinse under cold water, drain well, and toss with a little melted lard or olive oil to keep them from sticking together. 4. Heat a little lard or olive oil in a wok. Quickly stir-fry the pork until it changes color, then transfer it to a plate. It will finish cooking later. 5. Add a little more lard or olive oil if needed. Sauté the ginger, garlic, and scallion whites until fragrant. Add the peppers and stir-fry until just tender but still crisp. 6. Add the noodles and toss over high heat. Drizzle light soy sauce and a little dark soy sauce around the hot sides of the wok. Add oyster sauce, a pinch of sugar, and white pepper, then toss until evenly coated. 7. Return the pork to the wok and stir-fry until it’s cooked through and everything is hot. Toss in the scallion greens and serve right away! 💡 TIPS FOR GREAT NOODLES Keep the noodles a little firm when boiling—they’ll finish cooking in the wok. Drain them thoroughly before stir-frying so excess water doesn’t dilute the sauce. Use chopsticks or tongs to gently loosen and toss the noodles without breaking them. Keep the peppers slightly crisp for a satisfying contrast to the tender pork and chewy noodles. Taste before adding salt—the soy sauce and oyster sauce may already provide enough. Prefer a milder version? Use green bell peppers instead of green chilies. Would you keep it mild or add extra chilies? Let me know in the comments! Thanks for watching, and don’t forget to subscribe for more delicious home cooking! #stirfriednoodles #pork #chowmein #chowmeineating