Vietnamese Noodles With Pork and Peanuts Recipe

Name: Vietnamese Noodles With Pork and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 12 ounces boneless pork tenderloin, sliced 1/4-inch thick and cut into 1/2-inch-wide strips; ¼ cup oyster sauce; 3 tablespoons rice vinegar; 2 tablespoons honey; 1 tablespoon hoisin sauce; 2 -3 teaspoons hot chili oil; 2 teaspoons fish sauce (nuoc nam); 1 egg yolk; 9 small carrots, peeled and cut into feed tube lengths (12 oz. total); 6 large green onions, cut into feed tube lengths (6 oz. total); 4 ounces dried egg noodles; 1 ¼ cups loosely packed fresh cilantro leaves; ¾ cup dry-roasted unsalted peanuts

Servings: persons

2 tablespoons vegetable oil
12 ounces boneless pork tenderloin, sliced 1/4-inch thick and cut into 1/2-inch-wide strips
¼ cup oyster sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon hoisin sauce
2 -3 teaspoons hot chili oil
2 teaspoons fish sauce (nuoc nam)
1 egg yolk
9 small carrots, peeled and cut into feed tube lengths (12 oz. total)
6 large green onions, cut into feed tube lengths (6 oz. total)
4 ounces dried egg noodles
1 ¼ cups loosely packed fresh cilantro leaves
¾ cup dry-roasted unsalted peanuts

1
Heat oil in wok or heavy large skillet over medium-high heat.
2
Add pork and stir until well browned, about 5 minutes; transfer to large bowl.
3
Steel knife:.
4
Blend oyster sauce, vinegar, honey, hoisin sauce, 2 teaspoons chili oil,fish sauce and yolk for about 5 seconds; add mixture to pork.
5
Medium slicer:
6
Stand carrots in feed tube and slice using firm pressure; remove from work bowl and set aside.
7
Stand green onions in feed tube and slice using light pressure; add green onions to pork mixture.
8
Cook noodles in large pot of boiling salted water until almost tender, stirring occasionally, about 5 minutes.
9
Add carrots and continue cooking until both are just tender, about 2 minutes.
10
Drain well; add to pork mixture.
11
Steel knife:
12
Mince cilantro and nuts.
13
Add cilantro and peanuts to pork mixture, tossing gently to combine.
14
Taste and adjust seasoning, adding remaining 1 teaspoon chili oil if desired.
15
Serve warm or at room temperature.

1167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 12 ounces boneless pork tenderloin, sliced 1/4-inch thick and cut into 1/2-inch-wide strips, ¼ cup oyster sauce, 3 tablespoons rice vinegar, and more.

Yes, Vietnamese Noodles With Pork and Peanuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Noodles With Pork and Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions