Chinese Pork ‘n’ Noodles
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.—Jennifer Enzer of Manchester, Michigan
Nutrition Facts
398 Calories
30g protein. Diabetic Exchanges: 3 lean meatProtein
43g carbohydrate (4g sugarsCarbs
11g fat (2g saturated fat)Fat
Ingredients
Instructions
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Reviews from the Original Source
This was tasty but I think I will use rice noodles next time .
Love this recipe. It's requested frequently by my family.
Just made this and it was great! I made a little extra sauce and used rice noodles.
My family and I didn't like this recipe. Maybe I overcooked the noodles because they were mushy and it ruined everything. The pork was the only good thing.
This was very good and quite easy. I did some modifications. I used ramen noodles instead of angel hair and I added red pepper flakes for some heat. Really Good
I had made this twice for far and loved it! First time I didn't but the cabbage in and it was good. The second time I threw in some water chestnuts, yellow pepper, green pepper, orange pepper and fresh snap peas. It was great. We will def be making this more.
Great recipe! I subbed carrots (shredded/julienned) for the cabbage, as hubby doesn't like it. Also added about 2 tsp. minced garlic.The fresh cilantro is a great idea! We loved the flavour of it so much, we added extra. Thanks!
This is an excellent recipe! Very good! The only thing I changed was instead of buying hoisin sauce, I used Szechuan sweet & sour BBQ sauce. This is now one of our favorite Asian recipes!
I teach school and my special needs class made this recipe easily and it was great. We used whole grain omega-3 pasta. They all enjoyed tremendously.
The flavor is a bit mild, and more sauce would be better. The sauce for this is delicious, and I might try it again with chicken or beef.
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