This Pork and Pear Stir Fry Noodle Bowl deliciously fuses fall flavors with pork tenderloin, pears, snow peas, and peppers coated in a cashew sauce laced with garlic, ginger, and sherry. On the table in less than 45 minutes!
The key for a successful stir fry is the prep. Ingredients are added in quick succession so have everything chopped, measured, and lined up. Next, all you need is a hot wok or large skillet, and let the fun begin!
How to Make Pork and Pear Stir Fry Noodle Bowls
The veggies go in first with a dash of kosher salt and pinch of crushed red pepper flakes. Dial the heat up or down depending on your gang’s spice tolerance.
The veggies take a break from the skillet to make room for the tender morsels of pork. The marinade of sherry, soy, and cornstarch help create the silky sauce.
After about three minutes, the vegetables go back in the skillet and the cashew butter-honey-soy mixture marries everyone together.
Once off the heat, the pears join the party to strike the perfect balance between sweet and slightly spicy.
Serve up this tasty stir fry with Asian noodles of your choice, or over rice to lower the gluten. Substitute chicken, beef, or shrimp if you’re not a fan of pork. Swap other veggies as well depending on what’s in your fridge. Stir fry possibilities are endless! 🙂
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Here are more great weeknight dinner ideas!
Essential kitchen tools used in this recipe!
- Lodge 12-inch Cast Iron Skillet – an absolute favorite
- 7-inch Santoku Knife – a sharp knife makes chopping a breeze
- BPA-free Cutting Boards
Pork and Pear Stir Fry Noodle Bowl
- 4 tablespoons dry sherry
- 4 tablespoons soy sauce, divided
- 1 ½ tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 ¼ lb pork tenderloin, cut into 1 ½-inch by ¼-inch strips
- 2 tablespoons cashew butter
- 1 tablespoon honey
- 3 tablespoons vegetable oil, divided
- 1 large red, orange or yellow bell pepper, cut into ¼-inch thick strips
- ½ red onion, thinly sliced
- 8 ounces snow peas, halved
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- ¼ cup roasted cashews, coarsely chopped
- 2 Bartlett pears, peeled and diced (about 2 cups)
- Salt and pepper
- ⅓ cup green onions, thinly sliced
- 1 lb Asian noodles, cooked according to package instructions
- In a medium bowl, combine the sherry, cornstarch, 2 tablespoon soy sauce, and sesame oil. Add pork, and stir to coat. Set aside.
- In a small bowl, combine cashew butter, brown sugar, and remaining 2 tablespoons soy sauce. Set aside.
- Heat 1 tablespoon vegetable oil in a heavy, large skillet or wok over medium-high heat. Add bell pepper, onion and snow peas. Season with salt and red pepper flakes. Stir fry 3 minutes. Add ginger and garlic. Stir fry 1 minute. Transfer mixture to a bowl.
- Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add pork and stir fry, separating the strips, until browned, about 3 minutes. Add vegetable mixture back to the skillet along with the roasted cashews and cashew butter mixture. Stir fry 2 minutes until heated through. Remove from heat. Gently stir in pears. Garnish with green onions. Serve hot over noodles.
*Adapted from Gourmet, February 2001