Mouth-watering Fried Rice Noodles with Shredded Pork Recipe

There’s nothing quite like a hearty and flavorful plate of stir-fried noodles, and this recipe for Fried Rice Noodles with Shredded Pork and Yellow Chives is guaranteed to hit the spot. Perfectly cooked rice noodles are stir-fried with boneless lean pork, crispy bean sprouts, and fresh yellow chives for a tantalizing combination of textures and tastes.

This dish is inspired by traditional Cantonese fried noodles but with a twist that’s all its own. It packs plenty of savory umami flavors from oyster sauce, soy sauces, and rice wine, while balanced out by a hint of sweetness from sugar. The dish is easy to make and a great way to use up leftover pork or even chicken.

With its colorful appearance and bold flavors, this dish is sure to be a crowd-pleaser at any gathering. Whether you’re looking for an impressive main course or simply craving something comforting after a long day, this recipe is the perfect answer. So why not give it a try and see what everyone loves about it?

Why You’ll Love This Recipe

Fried Rice Noodles With Shredded Pork and Yellow Chives
Fried Rice Noodles With Shredded Pork and Yellow Chives

There are few things in this world as satisfying as a perfectly executed stir-fry. And, with this recipe for fried rice noodles with shredded pork and yellow chives, you’re in for a real treat.

First, let’s talk about the taste. The combination of tender shredded pork, crisp bean sprouts, and the subtle garlicky flavor of the yellow chives will have your taste buds singing. The dish is flavored with a delicious sweet and savory sauce made from a blend of soy sauces, rice wine, oyster sauce, sugar, and salt.

But flavor isn’t the only thing that makes this recipe great. Its versatility is also something to marvel at. Not feeling pork? No problem! Swap it out for chicken or beef instead. Want to add some heat? Toss in some chopped chili peppers or a sprinkle of red pepper flakes. This recipe is so versatile that you can make it your own by adding your favorite flavors.

What’s more, it’s incredibly easy to make! With just a little bit of prep work (mostly chopping), you’ll have dinner on the table in no time. And, with the option to make it ahead of time and store it in the fridge until ready to serve, it’s perfect for busy weeknight meals or meal prepping.

Finally, let’s appreciate the texture – the perfectly cooked flat rice noodles provide that satisfyingly chewy bite while still being light and fluffy in your mouth. Add to that the crispy bean sprouts and tender shredded pork and you’ve got yourself a texture party in every bite.

All in all, this fried rice noodles with shredded pork and yellow chives recipe checks all the boxes – it’s easy to make, bursting with flavor, adaptable to any dietary restrictions or preferences, and has an unbeatable texture. You’ll definitely want to add this one to your regular rotation of meals.

Ingredient List

 A harmonious blend of flavors and textures
A harmonious blend of flavors and textures

Here are the ingredients you will need to make Fried Rice Noodles with Shredded Pork and Yellow Chives:

  • 12 ounces thin dried rice noodles or flat rice noodles
  • 2 lb boneless lean pork, cut into thin pieces
  • 4 tablespoons peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 4 garlic cloves, minced
  • 4 scallions, thinly sliced
  • 12 ounces yellow chives, cut into 2-inch segments (Chinese chives can be substituted)
  • 8 oz bean sprouts

Be sure to gather everything before beginning the recipe, so you can create a smooth and efficient cooking process.

The Recipe How-To

Preparing the Pork

  1. Cut 4 lb boneless lean pork into thin slices, approximately 2 inches in length and 1/4 inch in thickness.
  2. In a small bowl, mix together 1/4 teaspoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of rice wine and 1 tablespoon of cornstarch.
  3. Add the pork slices into the bowl and stir until the marinade mixture is well coated all over the pork.
  4. Set the pork aside.

Preparing the Rice Noodles and Yellow Chives

  1. Soak 12 ounces of thin dried rice noodles in warm water for 30 minutes or until they are soft.
  2. Drain off excess water and set aside.
  3. Rinse 12 ounces of Chinese yellow chives, cut them into 2-inch segments and set aside.

Cooking Steps

  1. Heat your wok or a large frying pan over high heat until it starts to smoke.
  2. Add 4 tablespoons of peanut oil and swirl it around to coat the wok/pan surfaces evenly.
  3. Add the marinated pork strips into the wok/pan, stirring constantly to cook evenly until almost cooked through (around 3-5 minutes).
  4. Remove the pork from the wok/pan with a slotted spoon and set aside.
  5. Add additional 2 tablespoons of peanut oil to the wok/pan and reduce heat to medium-high.
  6. Add 3 chopped garlic cloves and fry for around 30 seconds or until fragrant, then add in 12 oz bean sprouts, stir-fry for another minute.
  7. Add in prepared yellow chives, stir-fry for another minute, then add in cooked pork back into the pan/wok.
  8. Add cooked rice noodles into wok/pot with all other ingredients mentioned above using cooking chopsticks or tongs to mix everything together and distribute ingredients evenly.
  9. Now add a mixture of 2 teaspoons sugar, 3 tablespoons oyster sauce, 1 tablespoon dark soy sauce, and 1 tablespoon light soy sauce on top of rice noodles into wok/frying pan continue stirring everything together thoroughly, make sure that noodles are coated with sauce.

Serve immediately while it’s hot!

Substitutions and Variations

 Beautifully golden crispy noodles
Beautifully golden crispy noodles

If you’re an adventurous cook who likes to experiment with different flavors and ingredients, this recipe is perfect for you. There are many substitutions and variations that you can try to make this dish even more flavorful, depending on your personal taste preferences.

One easy substitution is to use shrimp, chicken or beef instead of pork. Shrimp will add a seafood flavor that complements the rice noodles and yellow chives perfectly. Chicken has a milder taste compared to pork, but it still works well with the other ingredients in this recipe. On the other hand, beef will provide a richer flavor that complements the flavors of the soy sauce and rice wine.

If you want to add some veggies to your dish, try adding bean sprouts, sliced carrots or sliced celery. These will give a fresh crunch that contrasts well with the crispy noodles and shredded pork.

For those who like their meals spicy, try adding chili flakes or diced jalapenos to the stir-fry for an extra kick. You can also add hoisin sauce or sambal paste as dipping sauces for a more intense flavor.

If you’re looking for a gluten-free version of this dish, replace regular soy sauce with tamari sauce which is made from gluten-free ingredients. Also, use rice vermicelli instead of flat rice noodles since they are thinner and easier to digest.

A vegetarian version of this recipe can be made using tofu instead of meat or seafood. It can also be made vegan by replacing oyster sauce with mushroom sauce which has a similar taste profile.

This recipe is incredibly versatile which means you can modify it to your liking without sacrificing its authenticity or taste profile. So go ahead and let your creativity run wild!

Serving and Pairing

 Juicy and tender shredded pork
Juicy and tender shredded pork

Once your fried rice noodles with shredded pork and yellow chives are done, it’s time to serve up and enjoy the delectable dish. This stir-fried rice noodle dish is loaded with flavors that will certainly leave you wanting more. It’s a perfect main course for lunch or dinner and can be accompanied by a variety of sides.

The multiple textures in this dish pair well with steamed vegetables like broccoli, asparagus or snap peas, adding color and nutrition to your meal. The sweet and savory flavors in the dish pairs well with earthy mushrooms or sautéed bok choy. If you’re looking to complement the delicate sweetness of the yellow chives in your stir fry, consider serving it up with a crisp green salad or pickled vegetable side for some acidity.

This versatile dish can be paired with many types of wine given its mild umami seasoning. Pinot Noir, Shiraz or Syrah are all great options, but if you prefer something lighter, Sauvignon Blanc is also an ideal pairing.

Fried rice noodles with shredded pork and yellow chives also pairs well with Asian beers such as Tsingtao, Hanoi Beer or Kirin Ichiban, which have a light crisp flavor that doesn’t overpower the flavors in this stir fry.

When it comes to garnishing your plate, sprinkle chopped green onions or Chinese chives over your Fried Rice Noodles with Shredded Pork and Yellow Chives for added texture and freshness. You can also add a squeeze of lime juice along with some sliced chili peppers on top if you like a little heat.

Enjoy this delicious Recipe!

Make-Ahead, Storing and Reheating

 A pop of color from the yellow chives
A pop of color from the yellow chives

This dish is best served hot and fresh, but if you are planning to make it ahead of time or have leftovers, here are some helpful tips for storing and reheating.

To make-ahead, cook the noodles and shredded pork in advance but store them separately in airtight containers in the refrigerator. When you are ready to serve, simply stir fry the pre-cooked ingredients with the yellow chives.

For storing, let the fried rice noodles with shredded pork and yellow chives cool down completely before transferring them into an airtight container. You can store this dish in the refrigerator for up to three days or freeze it for up to two months.

To reheat refrigerated leftovers, transfer the fried rice noodles with shredded pork and yellow chives into a microwave-safe dish, sprinkle some water on top, cover it with a lid, and microwave on high for two minutes. Alternatively, heat it up on medium-high heat in a non-stick pan on the stove until heated through.

If you are reheating frozen leftovers, thaw them overnight in the refrigerator before heating. Stir fry the defrosted fried rice noodles with shredded pork and yellow chives on medium-high heat until fully heated through.

Remember that overcooking can dry out the noodles and toughen the meat, so avoid overheating as much as possible. With these tips, your leftover fried rice noodles with shredded pork and yellow chives will taste like they were freshly made!

Tips for Perfect Results

 A savory aroma that will make your mouth water!
A savory aroma that will make your mouth water!

Stir-fried rice noodles with shredded pork and yellow chives are an irresistible dish, but it can be tricky to execute it perfectly. Here are some tips to take your dish from good to great:

1. Soak the rice noodles properly: Thin dried rice noodles need to be soaked for at least 30 minutes before they are stir-fried. Over-soaking the noodles can make them too soft and clumpy, while under-soaking them can make them too chewy.

2. Use high heat: When stir-frying, use a wok or a large skillet over medium-high or high heat. High heat is important for achieving a nice smoky flavor and achieving the right texture on the noodles.

3. Prepare ingredients in advance: Chop all vegetables and meat beforehand so that you can quickly add them to the wok when needed. It helps in avoiding overcooking or burning of the noodles.

4. Add oil to the noodles: Before cooking, add oil to the drained noodles (preferably peanut oil), which prevents them from sticking together during cooking.

5. Pork should be sliced thinly: It’s essential to slice lean pork into thin pieces (preferably in a frozen state). This helps in adding more flavors and textures to the dish.

6. Sauce balance is key: The sauce adds tremendous flavor to rice noodle dishes; make sure it’s not too salty or too sweet by tasting it as you prepare it.

7. Don’t overcrowd the wok: Make sure not to overcrowd the wok as this will prevent even heating of ingredients that will lead to soggy and sticky noodles.

8. Cook in stages, if necessary: Depending on how much you’re making, it may be necessary to cook your recipe in batches instead of all at once so that each portion gets heated evenly, which ultimately enhances its taste.

By following these tips, you’ll ensure that fried rice noodles with shredded pork and yellow chives dish will turn out exceptional and satisfying every time!

Bottom Line

In conclusion, this recipe for Fried Rice Noodles with Shredded Pork and Yellow Chives is a must-try for anyone who wants to experience the mouthwatering and savory flavors of Chinese cuisine. With its combination of rice noodles, tender pulled pork, and crisp yellow chives, it’s sure to satisfy your taste buds.

Whether you’re looking for a quick and easy weeknight dinner or a delicious dish to impress guests at a dinner party, this recipe offers plenty of options for customization and experimentation. Plus, with helpful tips on substitutions and variations, you can easily adapt it to any dietary restrictions or preferences.

So what are you waiting for? Gather the ingredients listed above, follow the step-by-step instructions provided in this article, and get ready to indulge in one of the best stir-fried noodle dishes out there. Your taste buds will thank you!

Fried Rice Noodles With Shredded Pork and Yellow Chives

Fried Rice Noodles With Shredded Pork and Yellow Chives Recipe

Delightful noodle dish, light and flavorful. Perfect for lunch or a light dinner. Serves 2 as a single dish or 4 as part of a multi-dish Chinese style meal. Chinese yellow chives are a paler version Chinese green chives that are blocked from the sun while they grow. They are delicate and tender with an earthy taste, and must be cooked immediately after they are picked. Chinese green chives are a good substitute and scallions are acceptable (though they will not have the distinctive garlic taste of Chinese chives); Western chives have a completely different taste and should not be substituted.
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Prep Time 25 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Calories 833.7 kcal


  • 12 ounces thin dried rice noodles
  • 1/2 lb boneless lean pork
  • 4 tablespoons peanut oil
  • 2 garlic cloves, peeled & lightly crushed
  • 1/4 lb bean sprouts
  • 1/4 1/4 lb green chinese chives or 1/4 lb scallion, cut into 3-inch long pieces


  • 1 teaspoon rice wine or 1 teaspoon dry sherry
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon cornstarch


  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine or 1 tablespoon dry sherry
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 5 tablespoons chicken stock or 5 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil


  • Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting.
  • Soak the rice noodles in warm water for 20 minutes; drain thoroughly.
  • Cut the pork into thin slices, then stack the slices and finely shred.
  • In a small bowl, combine the pork with the marinade ingredients.
  • Heat a wok or large skillet until it's hot.
  • Add 2 tbsp oil and the garlic.
  • When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes.
  • Remove the pork and garlic with a slotted spoon.
  • Reheat the wok and add the remaining 2 tbsp oil.
  • When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar.
  • Continue to stir-fry for 5 minutes over medium heat.
  • Return the pork and garlic to the wok, continuing to stir-fry for another minute.
  • Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.

Your Own Notes


Serving: 234gCalories: 833.7kcalCarbohydrates: 102.3gProtein: 21.8gFat: 35.6gSaturated Fat: 8.1gCholesterol: 51.4mgSodium: 2172.2mgFiber: 2.7gSugar: 3.6g
Keyword < 60 Mins, Asian, Chinese, European, Lunch, Meat, Pork, Rice, Savory, Spring, Stir-Fry, Summer
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