Make this Spicy Pork Noodles recipe in just 25 minutes! This easy dinner is quick, healthy and perfect for a busy weeknight or tasty lunch. Bok choy, ground pork and rice noodles combine in a ginger and sriracha sauce.
Looking for a quick, easy and tasty dinner recipe? You'll love these Asian-inspired Spicy Pork Noodles.
Ground pork is cooked up and served with noodles (rice, ramen etc...), bok choi, and a simple sriracha and ginger sauce.
Noodle bowls are one of my favorite meals to make.
Freshly cooked noodles are the perfect base for any flavorful protein, sauces, and vegetables making them easy to customize and easy to enjoy as a fast and easy meal.
This recipe combines ground pork that gets cooked in a skillet with a homemade spicy sauce.
The sauce has sriracha, ginger, and sesame oil for a pop of Asian-inspired flavor. The pork mixture gets tossed with freshly cooked noodles of your choice and vibrant cooked bok choy for a crunchy, spicy, satisfying meal.
The best part is that you can make this dish in 25 minutes or less!
Serve it when you need something quick and healthy with lots of flavors or pack up any leftovers for a satisfying lunch for your work week!
If you love pork, then be sure to also check out my Honey Glazed Pork Tenderloin recipe too.
Why Make This Recipe
Ground pork is high in protein and inexpensive making this a budget-friendly dish.
You can choose whichever noodles you enjoy to add to the base of the pork bowl.
Customize the level of spice by adding as little or as much as you enjoy.
This entire well-rounded meal is cooked from start to finish in just 25 minutes or less.
- Noodles - You can use your favorite noodles to make this dish. We love using rice noodles or ramen noodles.
- Sesame Oil - Adds a light sesame flavor to the dish that pairs well with the other flavors. If you don't have any, then just use regular cooking oil.
- Ground Pork - Takes on flavors very well and adds a satisfying and filling protein to the dish.
- Bok Choy - Popular in Asian cooking, this veggie adds nutrients and a great leafy green texture. You can substitute spinach.
- Fresh Ginger - Adds natural spice and flavor.
- Sriracha - Gives this noodle bowl a kick of spice.
- Vegetable Stock & Water - Helps thin out the flavorful sauce making it easy to coat the pork and noodles.
- Soy Sauce - Adds a salty umami flavor to the dish.
- Green Onions - Gives the dish a mild onion flavor.
- Cornstarch - Helps thicken up the sauce naturally. Leave it out if you would prefer the pork noodles to have more of a broth.
- Crushed Red Pepper Flakes - Adds additional spice and flavor.
Please scroll down to the recipe card below for the full quantities.
How to Make Pork Noodles
Wondering how to make this recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the bok choy: Wash the bok choy thoroughly. Cut it into bite-sized pieces using a sharp knife making sure to keep the greens and the whites separate.
Cook the noodles: After choosing your noodles, cook them according to the directions on the package. This will vary depending on which noodles you decide to use.
Cook the bok choy: While the noodles are cooking, add half of the oil to a nonstick skillet over medium-high heat. When the oil is hot, add the whites of the bok choy and stir fry for 2 minutes or just until they start to get tender. Remove from the heat and set aside.
Cook the ground pork: To the same pan, add the remaining oil. Add the ground pork and use a spatula to break up. Cook for about 5-8 minutes or until the pork is browned and cooked through.
Stir in the seasonings: To the pork mixture, add the ginger and sriracha, cook for a minute, then add the vegetable stock, water, and soy sauce. Simmer until the mixture becomes bubbly.
Thicken the sauce: Stir the cornstarch with a tablespoon of water to prevent lumps, then stir it into the skillet and bring it to a boil continuing to stir while the sauce thickens. This should take about 3-5 minutes.
Assemble the pork noodle bowl: Once the sauce is thickened, stir in the cooked noodles and cooked bok choy whites and half of the green onions until fully combined. Plate and garnish with remaining green onions and sprinkle with red pepper flakes.
Choose a bok choy that is fresh and crispy. It should have no visible bruising or brown on the outside. You’ll also want to make sure it is washed thoroughly as dirt can easily be trapped inside.
The cooking time on your noodles varies depending on what kind you use and how thick they are. They will also soak up the sauce differently depending on the texture.
This recipe is not a soup noodle bowl as the sauce is thick and assembled to coat the pork and the noodles evenly like a sauce. If you want it more of a broth, skip the cornstarch step and add a little more stock.
To use less oil, try cooking the pork first and using the oil from the fat to cook the bok choy in. You can also drain the fat from the pork after cooking to reduce the fat content.
Don’t like pork? This recipe also tastes great using ground turkey, chicken, or even ground lamb to replace the pork.
Bump up the veggies by using stir-fried peppers, onions, mushrooms, or carrots to the bok choy to add texture, flavor, and fiber.
This recipe uses chili flakes and sriracha to help add spice. Feel free to use as little or as much of these as you enjoy or omit them all together for a less spicy meal.
If you don’t enjoy the texture of ground meat, you can use thinly sliced beef, chicken, or lean pork tenderloin.
If you’re following a low-carb diet, serve the seasoned pork and bok choy over a bed of homemade cauliflower rice.
Ground pork can easily be served without noodles and inside lettuce wraps instead to change up the way you enjoy it.
A drizzle of chili onion crunch adds a unique spicy flavor that also contains a hint of onion.
Serve this pork noodle dish with homemade spring rolls.
Storage & Freezing
Storing: Any leftover pork lo mein can be stored in an airtight container in the fridge for 3-4 days. Reheat on a skillet over medium-high heat until warmed through.
Freezing: Because each ingredient thaws differently, freezing is not recommended as the texture will change too much.
You can add fish sauce or miso paste to add an additional deep umami flavor to the dish.
You can use sliced cucumber, cilantro, sesame seeds, or toasted garlic to top the dish and add a healthy crunch.
Spicy Pork Noodles
- 7 oz rice noodles or ramen noodles
- 1 tablespoon sesame oil or other cooking oil
- 1 ½ lbs ground pork
- 1 head bok choy
- 1 tablespoon fresh ginger peeled and minced
- 1 teaspoon sriracha sauce or more to taste
- 2 ½ cups vegetable stock
- ½ cup water
- 3 tablespoons soy sauce
- 3 green onions chopped
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon crushed red pepper flakes
- Chop the bok choy into bite-sized pieces and keep the whites and greens separate.
- Cook the rice noodles according to the directions on the package.
- Meanwhile, heat half the oil in a wok or large nonstick skillet. Add the whites of the bok choi and stir fry for 2 minutes, remove from the pan and set aside.
- Add the remaining oil to the pan, then add the pork and cook for about 5 minutes, stirring often, or until it’s no longer pink.
- Stir in the ginger and sriracha and cook for a further minute.
- Stir in the vegetable stock, water and soy sauce and simmer for a few minutes.
- Mix the cornstarch and tablespoon of water in a small bowl, then stir into the pan and bring to the boil and cook, stirring often, until the sauce thickens - about 3-5 minutes.
- Stir in the cooked noodles, bok choi whites and greens and half the green onions.
- Serve immediately garnished with the remaining green onions and crushed red pepper flakes.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.