How do I keep rice noodles from turning sticky?

Cook them only until just tender, rinse briefly after draining, and loosen them before adding them to the wok. They finish warming in the sauce rather than overcooking in the pot.

Can I use another cut of pork?

Pork loin works when sliced very thinly, but tenderloin stays more forgiving and cooks quickly. Avoid long cooking times, which can make lean pork dry.

How can I adjust the heat?

Start with half the chilli garlic sauce for a gentler dish, then add more at the table. The soy and Shaoxing sauce will still give the noodles savoury depth.

Pork Tenderloin and Bok Choy Rice Noodle Stir-Fry

Name: Pork Tenderloin and Bok Choy Rice Noodle Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 275 g Rice noodles (Dry, medium-width); 500 g Pork tenderloin (Trimmed and thinly sliced across the grain); 30 ml Shaoxing wine (Or dry sherry); 10 ml Low-sodium soy sauce; 6 g Cornstarch; 100 ml Water; 30 ml Shaoxing wine (Or dry sherry); 20 ml Low-sodium soy sauce; 15 g Chilli garlic sauce (Adjust to taste); 15 ml Neutral oil (Such as rapeseed or canola oil); 200 g Onion (Thinly sliced); 600 g Bok choy (Cored and thinly sliced); 9 g Garlic (Minced)

Prep time

15 min

Cook time

15 min

Total time

30 min

Servings

4 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Pork Tenderloin and Bok Choy Rice Noodle Stir-Fry

This pork tenderloin and bok choy rice noodle stir-fry is built for a fast, properly sequenced dinner: tender strips of pork, plenty of tender-crisp bok choy, and rice noodles brought together by a savoury Shaoxing, soy, and chilli-garlic sauce. Keeping the noodle, pork, sauce, and vegetable stages separate prevents the finished pan from turning watery.

Why the Order Matters

Rice noodles can go soft quickly, so cook them only until just tender, rinse, and add them back at the end. The short coating of Shaoxing wine, soy sauce, and cornstarch helps the pork stay tender and gives the sauce something to cling to without making a heavy gravy.

Sear the pork first, then move it out while the bok choy cooks. This gives the vegetables room to hit high heat instead of steaming beneath the meat. Once the pork, noodles, and sauce return together, they need only a quick toss to heat through.

Tender Pork and Crisp Bok Choy

Slice tenderloin across the grain while it is chilled for clean strips that cook evenly. Use a hot wok or wide frying pan, and do not crowd the pork; thin slices need only two to three minutes. Bok choy stems should soften but retain a little crunch, while the leaves wilt in the residual heat. If the stems are particularly thick, add them a minute before the leafy parts.

Sauce and Noodle Troubleshooting

The sauce should lightly coat the noodles rather than pool at the bottom of the pan. If the pan looks wet after tossing, keep it over high heat for another 30–60 seconds, moving the noodles constantly. If it looks too dry, add a splash of hot water rather than extra soy sauce, which can make the dish too salty.

Dry sherry is a practical substitute for Shaoxing wine. For a less spicy dinner, reduce the chilli garlic sauce by half and offer more at the table. Do not swap in a thick bottled stir-fry sauce without reducing the soy, as it will change both the saltiness and texture.

Serving and Goal Fit

One quarter of the recipe provides a substantial noodle bowl with an estimated 32 g protein and about 200 g vegetables. It is filling enough to serve on its own; add sliced cucumber or a light broth only if you want a larger meal. The rice noodles supply the meal’s main carbohydrate, while the lean pork and bok choy make it a practical quick dinner.

Storage and Reheating

Cool leftovers promptly and refrigerate airtight for up to two days. Reheat in a hot frying pan with a splash of water, tossing until the noodles loosen and the pork is heated through. The bok choy will soften more after storage, so this recipe is at its crispest when served straight from the wok.