Nothing beats a delicious homemade noodles dish with ingredients carefully selected and planned, who am I kidding, noodles are bomb because you can literally throw in any left overs you have. I had some left over fried pork and decided on a fast simple meal.
INGREDIENTS
1 Pack Noodles
1 Cup French Beans
1 Cup Yellow Bell Pepper
2 Carrots
1 Cup Fried Pork
2 Onions
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Chili Flakes
METHOD
Heat water in a pan, once boiled add in the noodles
Add the bumbu sauce that comes inside the packet. It adds lots of flavour
Add the chili powder also in the packet
Stir and cook the noodles for exactly 3 minutes
Drain off all the water and set aside
Add french beans in pan with oil
Fry the beans until slightly crispy
Add chopped onions
Fry onions until they soften
Add thinly sliced carrots
Fry the carrots until softened but crunchy
Add black pepper
Add yellow bell pepper
Mix the ingredients well
Add in the fried pork
Fry the pork for several minutes
Pour in the red wine vinegar
Stir fry the ingredients for few seconds
Allow the sauce to cook down a bit
Add the cooked noodles
Gently stir the noodles into the veggies
Mix until everything is combined well
How delicious does that noodles dish look?
Taste for seasoning and add more if needed
You can substitute the pork with any other type of meat or just cook with the vegetables, still absolutely delicious!
The balance of these flavours is just authentic and delicious!
BALSAMIC PORK & VEGGIE NOODLES
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
Yield: 3 Servings
Ingredients
- 1 Pack Noodles
- 1 Cup French Beans
- 1 Cup Yellow Bell Peppers
- 2 Carrots
- 1 Cup Pork fried
- 2 Onions
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Chili flakes
- Heat water in a pan, once boiled add in the noodles. Add the bumbu sauce that comes inside the packet. It adds lots of flavor. Add the chili powder also in the packet. Stir and cook the noodles for exactly 3 minutes. Drain off all the water and set aside
- Add french beans in pan with oil, fry the beans until slightly crispy. Add chopped onions, fry onions until they soften. Add thinly sliced carrots, fry the carrots until softened but crunchy. Add black pepper, yellow bell pepper, mix the ingredients well. Add in the fried pork, fry the pork for several minutes. Pour in the balsamic vinegar, stir fry the ingredients for few seconds. Allow the sauce to cook down a bit
- Add the cooked noodles, gently stir the noodles into the veggies. Mix until everything is combined well. Taste for seasoning and add more if needed
- You can substitute the pork with any other type of meat or just cook with the vegetables, still absolutely delicious! The balance of these flavours is just authentic and delicious!
Balsamic Pork & Veggie Noodles – FAQs
1. What is this dish?
A savory stir-fry-style meal made with tender pork strips, a medley of colorful vegetables, and noodles, all tossed in a tangy balsamic vinegar-based sauce.
2. What kind of pork should I use?
Use lean pork cuts like:
- Pork loin or tenderloin (for tenderness)
- Thinly sliced pork shoulder (for richness)
Marinate or season well before searing.
3. Which vegetables work best?
Great options include:
- Bell peppers, zucchini, carrots
- Snap peas, cabbage, broccoli
- Stir-fried quickly to retain crunch and color
4. What kind of noodles go with this?
- Rice noodles for a light, gluten-free option
- Soba or egg noodles for a heartier texture
- Even whole wheat spaghetti can work as a swap
5. What does balsamic vinegar do here?
It adds a sweet-sour complexity that balances the savoriness of the pork and enhances the veggies. A little goes a long way!
Nutrition Card – Approx. per 1 bowl (1/4 of recipe)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 350–450 kcal | — | Varies by noodle and fat used |
| Protein | 20–25 g | 35–45% | From pork and optional tofu |
| Carbohydrates | 30–40 g | 10–13% | From noodles and veggies |
| Fiber | 4–6 g | 15–25% | Especially with broccoli or cabbage |
| Sugars | 5–9 g | — | From balsamic and veggies |
| Fat | 10–16 g | 15–24% | Includes oil used in cooking |
| Sodium | Moderate–High | Depends on soy sauce used | |
| Iron & B Vitamins | Good Source | Especially from pork & leafy veg |
Dietary Compatibility & Modifications
| Diet Type | Compatible? | Tips & Swaps |
|---|---|---|
| Gluten-Free | ❌ Not by default | Use rice noodles & tamari instead of soy sauce |
| Dairy-Free | ✅ Yes | No dairy in standard recipe |
| Low-Carb/Keto | 🚫 Not standard | Use zucchini noodles and skip sweeteners |
| Nut-Free | ✅ Yes | Safe if no added nut toppings |
| High-Protein | ✅ Yes | Pork provides quality protein |
| Vegetarian | ❌ No | Use tofu, tempeh, or mushrooms instead of pork |
| Vegan | ❌ No | Combine veggies with plant protein and maple balsamic glaze |
Tips for Best Flavor & Texture:
- Sear pork first and set aside to keep it tender
- Deglaze the pan with balsamic vinegar for depth
- Add noodles last to avoid overcooking
- Optional: sprinkle with toasted sesame seeds or scallions for extra flair
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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