Asian > Chinese > Pork

Sweet and Sour Pork Cup Noodle Stir-Fry Recipe

Ingredients with Measurements:
- 2 packages of cup noodles
- 1 pound of pork tenderloin, cut into small pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1/2 cup of pineapple chunks
- 1/4 cup of ketchup
- 1/4 cup of rice vinegar
- 2 tablespoons of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet or wok
- Mixing bowl

Step-by-step instructions:

1. Cook the cup noodles according to package instructions and set aside.

2. In a mixing bowl, combine ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch. Mix well and set aside.

3. Heat vegetable oil in a large skillet or wok over medium-high heat.

4. Add pork tenderloin and cook until browned on all sides, about 5-7 minutes.

5. Add sliced bell peppers and onion to the skillet and stir-fry for 2-3 minutes.

6. Add pineapple chunks and stir-fry for another minute.

7. Pour the sweet and sour sauce over the pork and vegetables, and stir well.

8. Cook for another 2-3 minutes until the sauce thickens and coats the pork and vegetables.

9. Season with salt and pepper to taste.

10. Add the cooked cup noodles to the skillet and stir-fry for an additional minute.

11. Serve hot and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 12g
- Carbohydrates: 56g
- Protein: 28g

Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or peanut oil.

Variations:
- Add sliced carrots or broccoli to the stir-fry for added vegetables.
- Use shrimp instead of pork for a seafood twist.
- Add chili flakes or hot sauce for a spicy kick.

Tips and tricks:
- Cut the pork into small pieces for faster cooking time.
- Cook the cup noodles separately and add them at the end to prevent them from becoming too mushy.
- Don't overcook the vegetables to maintain their crunchiness.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.

Garnishes:
- Top with sliced green onions or sesame seeds for added flavor and texture.

Pairings:
- Serve with a side of steamed rice or garlic bread.

Suggested side dishes:
- Steamed broccoli or green beans
- Fried rice
- Egg rolls

Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are overcooked, remove them from the skillet before adding the sweet and sour sauce.

Food safety advice:
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly before and after handling raw meat.

Food history:
- Sweet and sour pork is a popular Chinese dish that originated in the Guangdong province of China.

Flavor profiles:
- Sweet, sour, savory, and slightly spicy.

Serving suggestions:
- Serve as a main dish for lunch or dinner.

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Region: Chinese

Taste: Tangy, Sour, Sweet, Savory