Sometimes I make and photograph a meal that I know won’t make it’s way onto the blog for awhile. When that’s the case, I usually jot down a few things I want to remember and save the post for a day when I have time to revisit it.
Such was the case with this Hoisin Pork Stir Fry and Noodles. I recently rediscovered this treasure after leaving it to chill for a few weeks in my drafts folder.
The drafted post included two things. The recipe and these words:
“Talk about Pinch of Yum and how awesome it is.”
Can’t argue with that.
In case you haven’t yet discovered the awesomeness of Pinch of Yum, let me introduce you. Pinch of Yum is run by Lindsay and her husband Bjork. The blog is filled with quick, healthy dinner ideas followed by indulgent desserts. So yeah, it’s right up my ally.
But what makes Pinch of Yum really special (and the reason why I think it deserves a whole post to declare it’s wonderfulness) is the people and mission behind it. Right now, Lindsay and her husband are serving overseas in an orphanage in the Philippines. And while they’re serving, teaching, and loving on the kids in their neighborhood, they’ve also managed to create a kick-butt resource for food blogging photography and a “boot camp” of sorts for starting and growing your own food blog called Food Blogger Pro. I’d imagine they’re busy folks.
This quick and easy stir fry was adapted from Pinch of Yum and is a fantastic, flavorful weeknight meal. A little sweet and little hot and loaded with veggies, it’s pretty much everything I’ll ever need for dinner. Also, noodles. Noodles are a necessity.
This can be easily adapted to fit whatever you may have in your crisper or whatever you’re craving that night. The best thing about making your own stir fry sauce is that you’ve got all the power. Like it sweet? Add a little honey or more hoisin. Like it spicy? Load up on the Sriracha! Like a little more tang? Add some vinegar.
The dish is yours to create. Just create it. Because this stuff is gooood.
Hoisin Pork Stir Fry and Noodles
- 4 pork chops, sliced thin across the grain
- 1/3 cup soy sauce
- 1/4 cup water
- 3 Tablespoons sesame oil
- 2 Tablespoons honey
- 1 teaspoon fish sauce
- 3 Tablespoons vinegar
- Juice of half a lime
- 5 cloves minced garlic
- 2 Tablespoons grated ginger
- 1 1/2 Tablespoons Sriracha
- 3 Tablespoons hoisin sauce (check labels to ensure it's gluten free- Premier Japan makes a gluten free hoisin sauce)
- 2 teaspoons sesame oil
- 9 oz. soba noodles (use rice noodles if gluten free)
- 2 cups sugar snap peas
- Assorted bell peppers, sliced (I used mini sweet bell peppers)
- Shredded carrots, for serving
- Cilantro, for serving
- In a bowl, whisk together soy sauce, water, sesame oil, honey, fish sauce, vinegar, lime juice, garlic, ginger, and hoisin. Add pork, cover, and marinate overnight or for several hours.
- Cook noodles according to package directions. Drain and set aside. Toss with a bit of sesame oil to keep from sticking.
- Heat the remaining 2 teaspoons sesame oil in a pan over medium high heat. Add slices of marinated pork (reserve the remaining marinade), sugar snap peas, and bell peppers until browned on all sides. Remove to a plate.
- Add remaining marinade to the pan and bring to a boil. Cook until sauce thickens slightly (it should coat the back of a spoon), about 5-7 minutes. Return pork and veggies to the pan and heat through.
- To serve, pile noodles on a plate and top with pork mixture. Top with cilantro, fresh lime juice, shredded carrots, and/or peanuts.
Recipe adapted from Pinch of Yum