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Sticky Pork and Noodles


Our sticky pork recipe is bursting with flavour and has become a popular teatime treat with everyone in our house. Pork loin steaks are tasty and inexpensive but can be a little bland and unexciting if you just fry them and serve them. This recipe will transform them into something far more interesting and delicious! It's very easy to make too and the other ingredients should be familiar to anyone who's made some of our recipes before, you probably have them in your fridge or cupboard already!

To make Sticky Pork and Noodles you will need:

  • 4 pork loin steaks
  • 2 tbsp of light soy sauce
  • 1 tbsp of sesame oil
  • 1 tbsp of garlic puree
  • 1 tbsp of ginger puree
  • 4 tbsp of Original Just Bee Honey
  • 2 tbsp of vegetable oil
  • 1 tbsp of sesame seeds
  • A pinch of salt and pepper
  • 1 or 2 spring onions
  • 1 or 2 red chillies
  • Straight to wok noodles (enough for 4 people)
  • A medium sized bowl
  • A medium or large frying pan
  • A large wok

Serves 4, time to prepare and cook around 30-45 minutes

Step One: Preparing the pork.

Using a sharp knife remove the fat from the edge of the steaks, then cut across the width of the steak to make short 1cm wide strips.

Take your bowl and add the soy sauce, sesame oil, garlic puree, ginger puree, honey and a pinch of salt and pepper. Mix the ingredients together well with a fork, than add the pork strips to the bowl and toss them around with a spoon or spatula until covered all over. Cover with cling-film or a cloth and put aside while we get everything else ready.

Step Two: Toasting the sesame seeds.

Take your clean and dry pan and add a tablespoon of sesame seeds, warming them on a low heat until the seeds just start to darken. Move them around gently with a spatula as you toast them. You should also notice a small amount of oil being released from the seeds. When they are done remove from the heat and transfer them onto a small plate or something similar.

Step Three: Preparing everything else!

Once we start cooking the pork, things move along very quickly and both your hands will be busy! Therefore it's best to get everything else well prepared now. I like to remove the noodles from all the packaging, gently ease them apart and have them in a bowl ready to go. If you have dried noodles then cook them now so they can be added straight to the wok later. Chop your chilli and spring onion into nice thin slices.

Step Four: Frying the pork.

Add a tablespoon of vegetable oil to the frying pan on a medium heat and allow the pan to get nice and hot. We'll be adding the pork but leaving most of the marinade/glaze behind for later, so using a fork or tongs carefully lift the pork strips out of the bowl and into the frying pan. What's left in the bowl we'll be using shortly to create the sticky glaze. Fry the pork strips turning them occasionally until the pork is looking cooked on all sides and starting to brown very slightly on a side or two- this should only take a few minutes or so. Add the rest of glaze and leave it to bubble away on a gentle heat to cook through.

Step Five: Cooking the noodles.

Heat a tablespoon of vegetable oil and cook your noodles as guided on the packet, this will typically only take a couple of minutes. If you like you can add a splash of soy sauce, fresh ground pepper and salt or some sesame oil for some extra flavour. Once the noodles are nice and hot and flavoured to your taste, transfer them straight to your plates for serving.

Step Six: Sticky pork.

By now the pork should look dark and sticky, if it's not quite at that stage turn the heat up high for 30 seconds to a minute so it really bubbles up. Remove from the heat and pile on top of the noodles, give the pan a good clean out with a silicon spatula and drizzle any remaining sticky sauce over the pork and noodles. Then sprinkle over some spring onion and chilli as the finishing touch!

Options and alternatives:

If you don't like fresh chilli then of course feel free to leave it off! As an alternative you could add some thin slices of sweet red pepper instead which still add some great colour and taste!

If you want to add more vegetables to make a larger meal, then you can easily add stir-fry vegetables, bean sprouts, water chestnuts etc. Just cook in the wok as recommended before adding the noodles.

If you have dried noodles, or another kind of noodle you prefer you can use those instead, just cook and serve as you would usually. I've also served this sticky pork with egg fried rice which is also a really good alternative to noodles and transforms it into a different meal with very little effort.

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