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.
This Sweet and Spicy Pineapple Pork Noodle Bowl is a vibrant, flavor-packed dish that brings together tender strips of pork marinated in soy, hoisin, garlic, and ginger, then tossed in a tangy homemade pineapple sauce. Served over rice noodles or thin spaghetti and loaded with crisp vegetables like carrots, bell peppers, and green onions, it’s finished with fresh cilantro, sesame seeds, and a squeeze of lime for a bright, tropical finish. Perfect for a weeknight dinner or an impressive meal prep option, this bowl balances sweet, savory, and spicy notes in every bite.
Servings
2
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
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)
Marinating the Pork
In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 2 cloves minced garlic, 1 teaspoon fresh grated ginger, and ¼ teaspoon red pepper flakes (optional). Add 1 lb boneless pork loin chops (thinly sliced into strips) and toss to coat evenly. Let the pork marinate for at least 15–20 minutes while you prepare the other components.
Preparing the Pineapple Sauce
In a small bowl, combine 1 cup pineapple chunks, ¼ cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar. If you prefer a thicker sauce, stir together 1 teaspoon cornstarch with 1 tablespoon water and set aside to add later.
Cooking the Noodles
Bring a pot of water to a boil and cook 4 oz rice noodles or thin spaghetti according to package directions. Drain and set aside, tossing lightly to prevent sticking.
Cooking the Pork
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the marinated pork (letting excess marinade drip off) and cook for about 3–4 minutes, stirring occasionally, until browned and cooked through.
Stir-Frying the Vegetables
Add 1 cup shredded carrots and 1 cup thinly sliced red bell pepper to the pan, cooking for 2–3 minutes until slightly softened but still crisp.
Adding the Sauce
Pour in the pineapple sauce and bring to a gentle simmer. If using the cornstarch mixture, stir it in now and cook for 1–2 minutes until the sauce thickens and coats the pork and vegetables.
Combining and Finishing
Add the cooked noodles and ½ cup thinly sliced green onions, tossing everything together until evenly coated and heated through. Remove from heat and stir in ¼ cup chopped fresh cilantro.
Serving
Serve hot, topped with 2 tablespoons sesame seeds (optional) and with lime wedges on the side for squeezing over the dish.
