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Hoisin Pork Noodle Bowls

Author: Michelle


  • 2 lb cooked pork roast; shredded (about 4 cooked cups)

Hoisin Sauce

  • 1/4 cup water (use pork broth if available)
  • 1/4 cup soy sauce/tamari
  • 3 tbsp sesame oil; divided 2/1
  • 3 tbsp honey
  • 1/2 tsp fish sauce
  • 3 tbsp rice vinegar
  • Juice of 1 lime
  • 1 tbsp garlic chili sauce +/- to taste , more if you like heat
  • 1/4 cup hoisin (use gluten free hoisin to keep this dish GF)
  • 1/2 cup peanut butter
  • 3 tbsp cilantro; chopped; divided 2/1

Stir fry

  • 1-2.75 oz bag coleslaw mix
  • 6 green onions; white and green parts divided
  • 1/4 cup peanuts; broken into pieces
  • High heat cooking oil (I use safflower)
  • 1-7 oz pkg brown rice noodles; softened according to package directions


Hoisin Sauce

  1. Whisk all the sauce ingredients together in a bowl (only 2 tbsp of both sesame oil and cilantro, reserving the remaining 1 tbsp.)

Stir fry

  1. Heat a wok with a bit of high heat cooking oil on high.
  2. Add the pork and allow it to brown up and slightly crisp on some ends, add the remaining tbsp of sesame oil.
  3. Add the white parts of the green onions, cook 1 minute
  4. Add the softened rice noodles, mix well.
  5. Add the sauce and allow to saturate the meat and simmer up and slightly reduce, 2-3 minutes.
  6. Once the sauce has reduced, add the cabbage and the majority of the green onions-green parts, reserving few as garnish.
  7. Once well mix, remove from heat, add in the majority of the peanuts, reserving a few as garnish.
  8. Serve and garnish with remaining cilantro, green onions, and peanuts.