Pineapple Pork Noodle Bowls
This vibrant noodle bowl features tender pork in a sweet and tangy pineapple-ginger sauce, tossed with fresh veggies and rice noodles for a quick, flavor-packed meal.
Servings
2
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
For the Pork
1 lb boneless pork loin chops, thinly sliced into strips
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1/4 tsp red pepper flakes (optional, for spice)
For the Pineapple Sauce
1 cup pineapple chunks (fresh or canned, drained)
1/4 cup pineapple juice (reserved if using canned)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
For the Noodle Bowl
6 oz rice noodles or thin spaghetti
1 cup shredded carrots
1 cup thinly sliced red bell pepper (any color)
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tbsp sesame seeds (optional, for garnish)
Lime wedges (for serving)
Instructions
Marinate the Pork
In a bowl, mix soy sauce, hoisin sauce, garlic, ginger, and red pepper flakes. Add pork strips and toss to coat. Marinate at least 20 minutes.
Prep Veggies
Shred carrots, slice bell pepper and green onions, and chop cilantro. Set aside.
Cook Noodles
Prepare noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Make the Pineapple Sauce
Blend pineapple chunks, pineapple juice, soy sauce, rice vinegar, and brown sugar until smooth. Transfer to a saucepan, bring to a simmer, and thicken with cornstarch slurry if desired (about 2 min). Remove from heat.
Cook Pork
Heat sesame oil in a skillet or wok over medium-high. Cook marinated pork in a single layer, 2–3 min per side, until browned and cooked through. Remove from heat.
Assemble Bowls
Divide noodles into bowls. Top with pork, carrots, bell pepper, green onions, and cilantro. Drizzle with pineapple sauce.
Finish & Serve
Sprinkle with sesame seeds and serve with lime wedges.
In a bowl, combine soy sauce, hoisin sauce, minced garlic, grated ginger, and red pepper flakes (if using).
Add the sliced pork loin chops and toss to coat. Let marinate for at least 20 minutes while preparing other ingredients.
Shred the carrots, thinly slice the bell pepper and green onions, and chop the fresh cilantro. Set each aside for final assembly.
Prepare the noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
In a blender or food processor, combine pineapple chunks, pineapple juice, soy sauce, rice vinegar, and brown sugar.
Blend until smooth.
Pour the sauce into a small saucepan and bring it to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens slightly (about 2 minutes). Remove from heat.
Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated pork slices in a single layer, cooking until browned on one side (about 2-3 minutes). Flip and cook for another 2-3 minutes until fully cooked and caramelized. Remove from heat and set aside.
Divide the cooked noodles into serving bowls. Top each bowl with the cooked pork slices, shredded carrots, sliced bell peppers, green onions, and chopped cilantro. Drizzle the pineapple sauce generously over the top. Sprinkle sesame seeds over each bowl, if desired. Serve with lime wedges for a fresh citrus squeeze.
