If you have leftover fresh rice noodles from making Vietnamese beef soup (Phở Bò) or Vietnamese chicken noodle soup (Phở Gà), try this easy stir-fry recipe.
Bánh Phở Thịt Heo is a recipe I came up with to use up leftover rice noodles that I inadvertently bought in a larger quantity because they were cheaper per lb, which backfired.
So here is a simple stir-fry made with fresh flat noodles rice (aka phở noodles), thinly sliced pork, and easy-to-find vegetables.
It is a complete one-wok meal, with carbs, protein, and vegetables cooked in the same pan. It is a quick recipe for a busy worknight, weeknight, or a lazy day.
This dish is very similar to my Phở Xào Bò recipe, but made with pork instead and kept much simpler.
Since I am using fresh rice noodles (the ones in the pink bag that are loosely packed and only need a few seconds to blanch, not the styrofoam-packaged ones that are “glued” together and need to be pulled apart), I toss them straight into the wok/pan. No blanching or boiling is needed.
If you are not a fan of pork, you can do the exact same thing with thinly sliced chicken.
What You Will Need
To make this pork and rice noodle stir-fry, gather the following ingredients:
- Fresh phở noodles: Flat, thin rice noodles that I commonly use for all my phở recipes.
- Pork: I am using pork shoulder (also known as pork butt). I have also used pork loin and it works very well without feeling dry.
- Pork seasonings: Salt, ground black pepper, five-spice powder, fresh garlic, beaten egg, corn starch, and water. The egg, corn starch and water creates a very light batter that fries up beautifully for a golden crust.
- Neutral oil: I use vegetable oil, but other neutral oils like avocado or peanut oil will work. Animal fats such as lard or tallow also work and add delicious flavor and aroma.
- Aromatics and vegetables: Cabbage, carrot, yellow or sweet onion, and green onions. I like to slice the cabbage much larger than the carrots so they cook at about the same rate when thrown in together.
- Sauce: A mixture of light soy sauce, oyster sauce, sugar, chicken bouillon powder or mushroom seasoning powder, five-spice powder, ground ginger, and water. You can also replace the bouillon powder and water with your choice of bone broth or chicken stock.
How to Make It
Step 1: Marinate Pork
Slice pork against the grain into bite-sized pieces and marinate with salt, ground black pepper, five-spice powder, fresh garlic, beaten egg, corn starch, and water for at least 15 minutes.
Step 2: Make the Sauce
In a small bowl, combine the sauce ingredients and stir to mix, then set aside. The ginger powder and five-spice powder might look like they won’t want to blend, but whisk vigorously and show them who’s boss.
Step 3: Fry Pork
Add oil and heat over medium-high. In two batches or more if using a smaller skillet, add the marinated pork and fry until browned (about 2 minutes per side). Make sure to space them out so they don’t stick together.
Transfer the crispy fried pork to a plate lined with paper towels to drain excess oil, then repeat the process with the next batch until all the pork is cooked.
Step 4: Toast the Aromatics
Add the sliced onions to the now-empty pan with a thin layer of oil (add more if needed).
Pan-fry until lightly caramelized (about 2 minutes). Then add the whites of the green onions and pan fry for about 30 seconds.
Step 5: Add Vegetables
Add the sliced carrot and cabbage and sauté for about 5 minutes or just wilted and soften.
Step 6: Add Meat, Noodles & Sauce
Return the cooked pork to the pan, then add the uncooked noodles and the prepared sauce. Toss everything together until evenly combined.
Step 7: Garnish & Serve
Garnish with the green part of the green onions and you’re done! Serve and enjoy. I like to drizzle the top with my favorite chili oil or sriracha sauce for a spicy kick.
Storage & Reheating
Store leftovers in the same pan, covered, or in an airtight container for up to five days. Reheat in the microwave in 1-minute intervals, stirring in between, or on the stovetop, tossing frequently until heated through.
Stir Fried Rice Noodles and Pork
- Total Time: 20 minutes
- Yield: 5 servings 1x
Description
Have leftover pho noodles? Try this easy Vietnamese stir-fry recipe with fresh phở noodles, thinly sliced pork, and simple vegetables like carrots and cabbage. A quick one-wok meal perfect for busy weeknights or lazy days.
Ingredients
Sauce
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder (optional)
- 1 teaspoon ground ginger
- 1/2 teaspoon five-spice powder
- 1 tablespoon granulated sugar
- 1/2 cup water
Pork
- 1 lb pork (shoulder/butt or loin)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon five-spice powder
- 1 tablespoon minced garlic
- 1/4 cup water
- 1 whole egg (beaten)
- 1/3 cup corn starch
Aromatics & Vegetables
- 1 small carrot (peel and cut into small pieces)
- 1/4 cabbage (cut into large squares)
- 1 small yellow onion (peel and slice in small squares)
- 2 green onions (slice, whites and greens separated)
- 1 tablespoon minced garlic
- 3 tablespoons oil (animal fat or neutral oil)
Noodles
- 1 lb fresh flat rice noodles (pho noodles)
Instructions
- Marinate Pork: Slice pork against the grain into bite-sized pieces and marinate with salt, ground black pepper, five-spice powder, fresh garlic, beaten egg, corn starch, and water for at least 15 minutes.
- Make the Sauce: In a small bowl, combine the sauce ingredients and stir to mix, then set aside. The ginger powder and five-spice powder might look like they won’t want to blend, but whisk vigorously and show them who’s boss.
- Fry Pork: Add oil and heat over medium-high. In two batches or more if using a smaller skillet, add the marinated pork and fry until browned (about 2 minutes per side). Make sure to space them out so they don’t stick together. Transfer the crispy fried pork to a plate lined with paper towels to drain excess oil, then repeat the process with the next batch until all the pork is cooked.
- Toast the Aromatics: Add the sliced onions to the now-empty pan with a thin layer of oil (add more if needed). Pan-fry until lightly caramelized (about 2 minutes). Then add the whites of the green onions and pan fry for about 30 seconds.
- Add Vegetables: Add the sliced carrot and cabbage and sauté for about 5 minutes or just wilted and soften.
- Add Meat, Noodles & Sauce: Return the cooked pork to the pan, then add the uncooked noodles and the prepared sauce. Toss everything together until evenly combined.
- Finish: Garnish with the green part of the green onions and you’re done! Serve and enjoy. I like to drizzle the top with my favorite chili oil or sriracha sauce for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese
