Asian Pork & Noodle Skillet

Tight on time? This quick skillet dish is a great “go-to” recipe that will become a family favorite.


  • 2   carrots, peeled
  • 1   red bell pepper
  • 5-6   green onions with tops (about 1 1/4 cups/300 mL sliced), divided
  • 2   pork tenderloins (about 1 lb/450 g each)
  • 2   toasted sesame oil
  • 2   Asian Seasoning Mix
  • 4   oriental-flavor instant noodles
  • 1   vegetable oil
  • 4   water


  1. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. (6-mm) strips using Chef's Knife. Slice green onions; set aside tops for garnish.
  2. Using Boning Knife, trim fat and silver skin from pork. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the instant noodle seasoning packets in Classic Batter Bowl; mix well.
  3. Add vegetable oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.
  4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; remove Skillet from heat and let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 510, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 39 g, Protein 39 g, Sodium 1300 mg, Fiber 3 g

Cook's Tips:

If desired, 2 lb (1 kg) boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.

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