Asian Fried Noodles With Stir-Fry Veggies, And Reverse-Seared Pork Tenderloin

Asian Fried Noodles With Stir-Fry Veggies, And Reverse-Seared Pork Tenderloin
asian fried noodles with pork tenderloin

Asian Fried Noodles with Pork Tenderloin

Carson Morby
Pan-fried noodles, vegetables, and reverse-seared pork tenderloin.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American



  • 9-10 Oz. Dry Lo Mein Noodles
  • 1/3 Cup Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1 Tbsp Rice Vinegar
  • 1/2 tsp Ground Ginger
  • 4 Cloves Minced Garlic
  • 2 Tbsp Hoisin Sauce
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Olive Oil
  • 12 Oz. Frozen Stir-Fry Vegetables
  • 1 tsp Sesame Seeds
  • 1 Green Onion

Pork Tenderloin

  • 3 Tbsp Chinese Five Spice Powder
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Kosher Salt
  • 1 Pinch Cayenne Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder


Smoking the Pork

  • Preheat your smoker to 225-250 degrees F. Mix all of the rub ingredients together for the tenderloin. This will make extra rub, so you don’t need to use it all.
  • Sprinkle rub over the entire tenderloin. Let the tenderloin sit at room temperature with the rub on it for 5 minutes.
  • Place the tenderloin on the smoker grate and let it smoke until it reaches an internal temperature of 135-140 degrees F. While the tenderloin is smoking, you can start the noodles. When the tenderloin hits 135-140 degrees, you will be searing it over high, direct heat on a grill. These instructions are a few steps down.


  • Boil the noodles according to the package directions. While the noodles are boiling, mix together the soy sauce, brown sugar, rice vinegar, ginger powder, garlic, hoisin sauce, and sesame oil in a bowl until smooth.
  • In a frying pan, heat up the olive oil. Add the frozen vegetables, and cook until they are heated through. 
  • Add the noodles. Pour the sauce over the noodles. Stir together until everything is evenly distributed together. Pan fry the noodle mixture until the sauce is cooked into the noodles. This usually takes 5-10 minutes. Remove from heat and serve in a bowl.
  • Try your best to time it so the pork is done at the same time as the noodles. You can always let the tenderloin rest longer, and start cooking the noodles when it is already done cooking if you don’t want to multi-task.
  • Optional: Add unsalted, dry roasted peanuts to the noodles when they are cooking in the sauce.

Searing the Pork

  • Preheat a grill for direct high heat cooking. You can also do this with a cast iron pan on the stove. Place the tenderloin on the grate of the direct heat grill, and sear each side for 2-3 minutes, or until the internal temperature of the tenderloin reaches 145 degrees F.
  • Remove the tenderloin from the heat and let rest on a cutting board for 10 minutes. Slice thin and serve with the fried noodles in a bowl. Top with a sprinkle of sesame seeds and thin sliced green onion. Enjoy!
Keyword asian, noodles, pan-fried noodles, reverse sear, stir-fry

Blog Post

I’ve never been much of a noodle fan. That changed this year when I had my first experience at a Japanese teppanyaki style restaurant. Watching the amazing chef have the time of his life preparing our food right in front of us, was an incredibly inspiring experience. The whole adventure is filled with flying pieces of shrimp, bursts of fire, and incredible flavors.

The fried noodles I had that day were a complete game changer. Noodles are good and all, but adding cooking techniques can elevate the noodle game. The advantage of pan frying noodles in the sauce, is that the sauce cooks into the noodles. This process creates an explosion of flavor in every single bite.

Ever since this experience, I haven’t been able to stop thinking about fried noodles. I decided I just had to try it out myself. I didn’t want to have to use the flat iron every time I wanted to eat fried noodles, so I replicated the technique with a frying pan.

Obviously I’m big into the BBQ game, so I just had to throw a grilled twist into the mix as well. Lucky for me, I had a pork tenderloin in the freezer. Pork is a great companion to asian flavors. I threw together a simple dry rub with Chinese five spice powder. I smoked the tenderloin at about 250 degrees until it was about 135-140 degrees. I fired up my propane grill to about 400 degrees, and seared the tenderloin off until the internal temperature was 145 degrees. This method is called the reverse sear method. It creates a great smoky flavor, and a delicious outside crust.

I sliced the pork tenderloin nice and thin, and plated it in the bowl of fried noodles. Enjoy this recipe! It will be repeated a lot at our house!