A fast and easy sesame pork noodle bowl that’s better than take-out! It’s a bowl full of pork, cabbage, carrots and rice noodles tossed in an Asian inspired sesame stir-fry sauce. Healthy, light and full of flavour – it’s just what you need for a weeknight meal.

This easy recipe has an Asian flavour profile and uses only a few ingredients. It’s simple and satisfying and makes an awesome one dish family meal on a busy night. This meal has been a favourite in our family for a long time and I’m happy to finally share this recipe with you.

Cabbage is deceptively hidden amongst ground pork, onions, carrots and rice noodles in a simple sesame stir fry sauce. The cabbage cooks until it’s translucent and gets lost within the rice noodles. Those that don’t like cabbage won’t even notice it’s there! The sesame oil in the sauce gives the dish plenty of roasted sesame flavour and so do the sesame seeds sprinkled on top. All the ingredients in this bowl blend together, taste delicious and are fun to eat with chopsticks.

It’s quick to make this take-out quality meal in your own kitchen! Here’s what you need:

Vegetable Oil & Sesame Oil
Ground Pork
Chicken Broth
Oyster & Soy Sauce
Cornstarch
Onion, garlic and ginger
Cabbage and carrots
Rice Noodles
Green Onions
Sesame Seeds
Crushed Red Pepper Flakes

Follow this grid for step-by-step process

Tips for recipe success

Prepare all the ingredients before starting as stir frying moves quickly
Heat the oil in the wok or skillet before adding the pork to ensure browning
You don’t need a wok to make this recipe – a large skillet works fine too
If you don’t want to use pork then replace it with ground chicken or ground beef
To make this a gluten-free meal be sure and use a gluten free soy sauce
You can find oyster sauce in the Asian section of your grocery store
For best results serve immediately after making
Leftovers are great reheated in the microwave
Not recommended for freezing as the rice noodles do not hold up well

How to cook rice noodles

Rice noodles are soaked in boiling water off the heat. The starch on the exterior of the noodles is what makes the noodles clump and stick. For best results, do not overcook, and as soon they’re cooked, rinse them well with cold water to remove the surface starch and to stop further cooking. This way you won’t end up with a gummy mess. Immediately add them to the dish so they’ll be coated with sauce.

Boil a large pot of water then remove the pot from the heat
Completely immerse the rice noodles in the hot water
Soak the noodles off the heat uncovered for 4 – 5 minutes, no longer
Drain the noodles in a colander and rinse well with cold water
Immediately add the noodles to the wok and toss well to combine

Pull out those chopsticks and make this flavourful weeknight meal your family will love!

Sesame Pork Noodle Bowl

A fast and easy sesame pork noodle bowl full of pork, cabbage, carrots and rice noodles tossed in an Asian inspired sesame stir-fry sauce. Healthy, light and full of flavour, it’s just what you need for a weeknight meal.

Servings 6 servings

Ingredients

Sesame Stir Fry Sauce

284 mL tin condensed chicken broth
⅓ cup oyster sauce
2 tablespoons low sodium soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

Wok Ingredients

1 ½ tablespoons canola or vegetable oil divided
450g ground pork
1 medium onion sliced thinly
2 garlic cloves minced
1 tablespoon minced ginger
4 cups thinly sliced cabbage about ¼ of a medium cabbage
2 medium carrots peeled and sliced with a vegetable peeler into long strips
¼ cup water
227g package flat rice noodles

Garnishes

4 sprigs green onions white and green parts, sliced
2 tablespoons sesame seeds
2 teaspoons crushed red pepper flakes optional

Instructions

In a medium bowl whisk together the sesame stir fry sauce ingredients: chicken broth, oyster sauce, soy sauce, sesame oil and cornstarch. Set aside.
In a large wok or skillet heat ½ tablespoon of the oil over medium-high heat. Add pork and cook while breaking it up with a wooden spoon until browned and no pink remains. With a slotted spoon transfer the pork to a bowl.
Add remaining 1 tablespoon oil to the wok then add onion, garlic and ginger and cook for 2 minutes until the onion is just tender.
Add cabbage, carrots and ¼ cup water; toss to combine. Cover with a lid and cook for 2 minutes until the cabbage wilts slightly.
Return pork and any accumulated juices to the wok and toss to combine. Cover and cook for 4 minutes until the cabbage and carrots are tender.
Meanwhile, boil a large pot of water. Remove the pot from the heat and drop in the rice noodles completely immersing them. Soak noodles uncovered off the heat, for 4 - 5 minutes, no longer. Drain noodles in a colander, rinse well with cold water then immediately add them to the cabbage and pork mixture.
Whisk the sauce again and pour it into the wok and toss well to coat all the ingredients. Cook uncovered for 2 – 4 minutes over medium heat until the sauce bubbles, is glossy, thickened and most of it is absorbed. Stir in green onions and top with sesame seeds and optional crushed red pepper chili flakes.

Have some cabbage left over? Try these recipes to use it up: