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Dinner recipe · from the recipe book

Ginger Garlic Pork Noodles with Cabbage

Tender seared pork tenderloin and chewy rice noodles tossed with crisp-edged cabbage and browned mushrooms in a glossy, zingy ginger-garlic sauce.

Ginger Garlic Pork Noodles with Cabbage

Ingredients

  • 1¼ lb560 gPork tenderlointrimmed and cut into thin strips
  • 8 oz225 gRice noodles, dry
  • 5¾ cups shredded400 gGreen cabbagethinly sliced
  • 4 cups sliced280 gWhite mushroomssliced
  • 2 medium120 gCarrotscut into matchsticks
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 6 cloves18 gGarlicminced
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 3 tbsp45 gLow-sodium soy sauce
  • 1 tbsp20 gOyster sauce
  • 1 tbsp15 gApple cider vinegar
  • 2⅛ tsp packed10 gBrown sugar
  • 1 tbsp10 gCornstarch
  • ⅓ cup90 gWater
  • 2 tbsp28 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Soak the rice noodles in hot tap water (not the measured water) following the package directions until just tender, then drain and rinse with cold tap water.
  2. While the noodles soak, make the sauce: whisk the soy sauce, oyster sauce, cider vinegar, brown sugar, cornstarch, measured water and toasted sesame oil in a small bowl.
  3. Heat half of the canola oil in a large skillet over high heat. Add the pork tenderloin in a single layer and sear 2 to 3 minutes per side until browned and it reaches 145°F (63°C). Move the pork to a plate and let it rest 3 minutes.
  4. Add the remaining half of the canola oil to the skillet. Add the mushrooms and cook 4 minutes until browned.
  5. Add the carrot, cabbage and green onion whites and stir-fry 3 to 4 minutes until the cabbage wilts and its edges start to char.
  6. Add the garlic and ginger and stir-fry 30 seconds until fragrant.
  7. Stir the sauce, pour it into the skillet and let it bubble about 1 minute until glossy and thickened.
  8. Return the pork and its juices to the skillet, add the drained rice noodles and toss 1 to 2 minutes until coated and hot.
  9. Serve topped with the green onion greens and toasted sesame seeds.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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