Seed Oil Free Black Pepper Pork Noodle Bowls with Snow Peas
Total time55 min
Prep time20 min
Cook time20 min
4.8(24)
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Learn more →Ingredients
4 servings
For the pork
- 1 lb pork tenderloin, thinly sliced against the grain into ¼-inch pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp freshly ground black pepper, plus more to taste
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp sugar
- 1 tsp freshly ground black pepper
- ½ cup low-sodium chicken broth
- 1 tsp cornstarch
For the bowls
- 8 oz dried lo mein noodles or thin wheat noodles
- 2 tbsp neutral oil (such as canola oil or vegetable oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp toasted sesame seeds (optional)
- chili oil or chili flakes, for serving (optional)
Instructions
- 1
In a medium bowl, combine the sliced pork with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp black pepper. Toss until evenly coated and let stand for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, 1 tsp black pepper, chicken broth, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set aside.
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