Hot Curried Pork Stir Fry with Soba Noodles

Hot curry garlic ginger pork stir fry with broccoli, snap peas, red onion, carrot, and soba noodles.

This Hot Curried Pork Stir Fry with Soba Noodles is a bold, flavorful dish that balances tender pork with vibrant vegetables and a spicy curry sauce. Seasoned with Kosher salt and Szechuan pepper, the pork is stir-fried until browned, then set aside while snap peas, broccoli, red onion, and carrots are cooked to tender perfection. A sauce of soy, brown sugar, garlic, ginger, and hot curry paste coats the veggies and pork, creating a satisfying, spicy dish. Tossed with soba noodles and garnished with sliced scallions, this stir fry is packed with flavor and freshness.

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

For the Pork

2 boneless pork chops, thinly sliced into bite-sized pieces
1/2 tablespoon coarse Kosher salt
1 teaspoon Szechuan pepper (or substitute with black pepper)

For the Vegetables and Noodles

1 cup snap peas
1 cup broccoli florets
1/4 cup red onion, thinly sliced
1 carrot, shredded
1/4 cup scallions, sliced (for garnish)
1 package of soba noodles

For the Sauce

1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon garlic paste (or 1 clove minced garlic)
1 teaspoon ginger paste (or 1 teaspoon minced ginger root)
1 tablespoon hot curry paste

Instructions

Prepare the Sauce

In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and curry paste. Set aside.

Prep Pork and Vegetables

Season pork slices with salt and Szechuan (or black) pepper. In a separate bowl, combine snap peas, broccoli florets, sliced red onion, and shredded carrot. Cook soba noodles according to package instructions, then drain and set aside.

Cooking the Pork

Heat 2 tablespoons of high-heat oil (e.g., avocado oil) in a wok or large skillet over high heat. Add seasoned pork slices and stir fry until browned and cooked through. Transfer the pork to a bowl and set aside.

Cooking the Vegetables

In the same wok or skillet, add the mixed vegetables. Stir fry for a few minutes until they begin to soften.

Combining

Pour the prepared sauce over the vegetables and stir to coat. Return the cooked pork to the wok, and add the soba noodles. Stir fry for a few more minutes until everything is well combined and heated through.

Serving

Dish out the stir fry onto plates or bowls. Garnish with sliced scallions and serve hot.

Tips

Szechuan pepper adds a unique numbing sensation that enhances the dish’s flavors, so use it if available!

Prepare the stir fry sauce by mixing the soy sauce with brown sugar, garlic, ginger, and curry paste.

Slice the pork chops into thin bite sized pieces and season with salt and Szechuan pepper (preferred) or black pepper.

Slice about 1/4 of a red onion and shred one carrot and toss with the snap peas and broccoli to set aside until ready.

Slice the scallions to garnish when finished cooking.

Prepare the soba noodles until ready. If precooked simply set aside.

Heat a wok or large skillet to high heat with about 2 tablespoons of high heat cooking oil like avocado oil. Add the pork to the hot wok and stir a few minutes until browned.