Honey Glazed Pork Asian Noodle Cashew Wok
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A fast wok dinner of sticky honey-glazed pork, springy noodles, crunchy cashews and vegetables in a savory sauce.
A fast wok dinner of sticky honey-glazed pork, springy noodles, crunchy cashews and vegetables in a savory sauce.
🥄 Ingredients
- 🫗 1 lb (450g) pork tenderloin, sliced thin
- 🫗 8 oz (225g) dried egg noodles or rice noodles
- 🫗 1/2 cup (70g) roasted cashews
- 🫗 2 tablespoons (40g) honey
- 🫗 3 tablespoons soy sauce
- 🫗 1 tablespoon rice vinegar
- 🫗 1 teaspoon sesame oil
- 🫗 2 garlic cloves, minced
- 🫗 1 tablespoon grated fresh ginger
- 🫗 1 red bell pepper, sliced
- 🫗 1 cup (90g) broccoli florets
- 🫗 1 cup (100g) snap peas
- 🫗 2 tablespoons (30ml) neutral oil (avocado or peanut)
- 🫗 2 green onions, sliced
- 🫗 1/4 teaspoon salt, plus black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Cook the noodles according to the package, then drain and rinse with cold water to stop the cooking. Toss with a splash of sesame oil.
Whisk the honey, soy sauce, rice vinegar and sesame oil into a sauce. Set aside.
Season the pork slices with salt and pepper. Heat the oil in a wok or large skillet over high heat until shimmering.
Stir-fry the pork in a single layer for 3-4 minutes until browned and cooked through. Remove and set aside.
Add the broccoli, bell pepper and snap peas to the wok and stir-fry for 3 minutes until crisp-tender.
Return the pork to the wok, add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Pour in the sauce, add the noodles and cashews, and toss everything for 2 minutes until glossy and coated. Finish with green onions.
⚠️ Common Mistakes
- ✕
Overcrowding the wok, which drops the temperature and steams the ingredients into mush.
- ✕
Overcooking the noodles in the wok, which makes them sticky and clumped.
- ✕
Adding the honey sauce too early, which burns and turns bitter over high heat.
🔄 Variations
Swap pork for chicken, beef or shrimp.
Use fresh rice noodles or add an egg into the wok for extra protein.
Add a pinch of chili flakes or sriracha for heat.
🧊 Storage
- 📦
Store leftovers in an airtight container in the fridge for up to 2 days.
- 📦
Reheat in a hot skillet with a splash of water to loosen the sauce without steaming the noodles.
💡 Chef Tips
Tip 1: Get the wok screaming hot and work in batches, crowded pans steam instead of sear.
Tip 2: Slice the pork across the grain, thinly, for tender strips that cook in minutes.
Tip 3: Rinse the cooked noodles in cold water to remove excess starch and keep them springy in the wok.
Tip 4: Add the cashews at the very end so they stay crunchy instead of softening in the sauce.
❓ FAQ
Why is my pork tough? It was likely overcooked or sliced with the grain; cut it thin across the grain and stir-fry quickly.
What noodles work best? Egg noodles, rice noodles or lo mein noodles all work well in this wok.
How much protein is in this dish? Around 46g per serving from the pork, noodles and cashews.
Can I make it less sweet? Reduce the honey to 1 tablespoon and add a splash more vinegar for balance.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →