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Dinner recipe · from the recipe book

Ginger Garlic Pork Noodles with Peppers

Tender seared pork and crisp-tender peppers and onions toss with chewy rice noodles in a glossy, punchy ginger-garlic sauce with a hint of honey and lime.

Ginger Garlic Pork Noodles with Peppers

Ingredients

  • 1 lb500 gPork tenderlointrimmed and sliced into thin strips
  • 1½ tbsp12 gCornstarch
  • 8 oz225 gRice noodles, dry
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1½ medium160 gYellow onionthinly sliced
  • ¼ cup grated25 gFresh gingerpeeled and finely grated
  • 6 cloves18 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • ½ lime, juiced20 gLime juice
  • ½ cup120 gWater
  • 2 tbsp28 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionssliced

Steps

  1. Soak the rice noodles in hot water per the package until just tender, about 8 minutes; drain and rinse with cool water.
  2. While the noodles soak, toss the pork tenderloin with half of the cornstarch.
  3. Make the sauce: whisk the water, low-sodium soy sauce, honey, lime juice, toasted sesame oil, red pepper flakes and the remaining half of the cornstarch in a small bowl.
  4. Heat half of the canola oil in a large skillet over high heat. Sear the pork in one layer, 2 to 3 minutes per side, until it reaches 145°F (63°C); move it to a plate and rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the sliced yellow onion, red bell pepper and green bell pepper for 3 to 4 minutes until crisp-tender.
  6. Add the ginger and garlic and stir for 30 seconds until fragrant.
  7. Stir the sauce, pour it in and simmer about 1 minute until glossy and thickened.
  8. Add the noodles and pork with any juices and toss for 1 to 2 minutes until coated and hot.
  9. Top with the sliced green onions and serve.

Contains: Gluten, Soy, Sesame.

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

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