Sesame ginger pork noodles

Ginger and sesame are two flavours that were made for each other!  This noodle bowl is chewy, crunchy and fresh. The delicious sauce in this dish is guaranteed to take your noodle bowl game to the next level of deliciousness! Quick, easy and bursting with flavours, this meal will become a favourite!

  • preparation time: 15 min
    Total time:
    25 min
  • difficulty level: 1
  • recipe ID: CF51
  • cuisine region: Asia

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  • knife
  • small bowl
  • large pot with lid
  • vegetable peeler
  • cutting board
  • large pot



Boil the water, slice and cook the pork: In a large pot, bring water to a boil (2 liters, liters) for the medium dry noodles.  Add the salt (1 tsp, 2 tsp) to the water. 

 Cut the sesame ginger pork tenderloin in thin ½ to 1 cm slices.  Place the oil (1/2 tbs, 1 tbs) in a large pan and turn on the heat to medium high. Place the pork tenderloin slices in the hot pan. Sprinkle the pork tenderloin with salt (1/8 tbs, 1/4 tbs) and pepper (1 pinch, 1/8 tbs).  Cook the pork tenderloin slices about 3 minutes per side, until caramelized and slightly crispy on each side. Remove the pork from the pan and set aside in a small bowl. Reuse the same pan to cook the vegetables. 

Note: ensure the pork is cooked to a minimum temperature of 145°F 


Cook the noodles: When the water is boiling, add the medium noodles and cook for about 7 minutes or until desired tenderness.

When the noodles are cooked, place a strainer or colander in the sink. Place the medium dry noodles in the strainer or colander. Rinse the noodle with hot water.


Prepare the vegetables: Rinse and dry all produces. While the noodles are cooking, peel the carrots. Cut the carrot in thin slices of about 1/4 cm. Cut the bok choy in half lenght wide, then cut each half in 3 segments length-wide. Ensure to have a piece of the core on each segment so the bok choy pieces don’t fall apart. 


Cook the carrots:  In a large pan on medium heat, add water (3 tbsp, 1/3 cup) and the carrots. cook about 5 minutes or until they are warm but still crunchy. 


Add the sauce and bok choy: Add the sesame ginger sauce and the bok choy to the pan. Combine. Cover the pan with lid and let cook about 4 minutes, steering half way.  Add the cooked noddles and pork to the carrots and bok choy and combine with tongues. 


Garnish & Serve: Cut the green onion in about 1 cm pieces. Roughly chop the peanuts.  In individual plates, place the noodles, carrots, pork, bok choy, and garnish with the green onion and peanuts. Serve.

Bon Appétit!



2 portions

4 portions

sesame ginger pork tenderloin

300 gr

600 gr

medium dry noodles

150 gr

300 gr


150 gr

300 gr

bok choy

150 gr

300 gr

sesame ginger sauce

2 1/2 tbsp

5 tbsp

green onion




1/4 cup

1/2 cup


1/2 tbsp

1 tbsp


1 tsp

2 tsp


2 liter + 3 tbsp

4 liter + 1/3 cup


Dr. Herrington's

Regina Naturopathic

1 square meter of carrot production, is adequate to fulfil the vitamin A needs of an adult for 1 year! Plant them in the garden!

Cooking with Kids

Cooking for kids?
Go easy on the sesame ginger sauce as some children may not be used to these spices. 

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Cook the carrots
  • Add the sauce and bok choy

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Alcohol: 13%
(SLGA): $14.65


Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Price (SLGA): $23.30



Note: We cannot guarantee any dish is allergen free. 

Nutritional Information