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Easy Leftover Roast Pork and Noodle Stir-Fry Recipe {Best Leftover Pork Roast Recipes}

Leftover Roast Pork and Noodle Stir-Fry

This Leftover Roast Pork and Noodle Stir-Fry in the Chinese style is a fusion of savory and aromatic elements. Tender slices of leftover roast pork are stir-fried with aromatic garlic, ginger, and a secret ingredient – Chinese five-spice powder. This unique spice blend adds a depth of flavor that elevates the dish to new heights. Tossed together with crisp vegetables, egg noodles, and a delectable stir-fry sauce, this recipe is a symphony of taste and texture.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings


  • 2 cups cooked roast pork, thinly sliced
  • 8 oz egg noodles
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tsp Chinese five-spice powder
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • ½ cup chicken or vegetable broth
  • Fresh cilantro for garnish (optional)
  • Sliced green onions for garnish (optional)


  • Cook the egg noodles according to the package instructions, then drain and set aside.
  • In a small bowl, combine the soy sauce, oyster sauce, and sugar. Set aside.
  • Heat the vegetable oil in a large skillet or wok over high heat.
  • Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
  • Add the sliced roast pork and Chinese five-spice powder, and stir-fry for 2-3 minutes until the pork is heated through and slightly crispy.
  • Toss in the sliced bell peppers and snap peas, and stir-fry for another 2 minutes until they are tender yet crisp.
  • Pour in the sauce mixture and chicken or vegetable broth, and bring to a simmer.
  • Add the cooked egg noodles and toss everything together until well combined and the noodles are coated in the sauce.
  • Cook for an additional 2-3 minutes until everything is heated through.
  • Garnish with fresh cilantro and sliced green onions if desired.
  • Serve hot and enjoy your homemade Leftover Roast Pork and Noodle Stir-Fry!


Cooking Tips for the Best Results:

  1. Slice the leftover roast pork thinly to ensure quick and even cooking.
  2. Use high-quality Chinese five-spice powder for an authentic and aromatic flavor.
  3. Don’t overcook the vegetables; they should remain crisp and vibrant.
  4. Adjust the sauce’s sweetness and saltiness to your preference by adding more sugar or soy sauce.
  5. Customize your stir-fry with your favorite vegetables or add some heat with a sprinkle of red pepper flakes.

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FAQs about the Leftover Roast Pork and Noodle Stir-Fry Recipe

Can I use different meat besides roast pork?

Absolutely! You can substitute roast pork with leftover chicken, beef, or even tofu for a vegetarian version.

What can I use if I don’t have Chinese five-spice powder?

If you don’t have Chinese five-spice powder, you can make your own by combining equal parts ground star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.

Can I make this dish gluten-free?

Yes, you can use gluten-free soy sauce and oyster sauce to make this stir-fry gluten-free.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Can I add more vegetables to this stir-fry?

Absolutely! Feel free to add your favorite vegetables like mushrooms, broccoli, or baby corn for extra variety and nutrition.

Read more here for additional info about leftover pork. Also, I recommend other interesting articles related to this topic, including articles on Leftover Roast Pork and Cabbage Slaw, Leftover Roast Pork and Vegetable Noodle Soup, Leftover Roast Pork and Potato Hash, Leftover Roast Pork Quesadillas, Leftover Roast Pork and Pineapple Skewers, Leftover Roast Pork and Vegetable Soup, Leftover Roast Pork and Broccoli Stir-Fry, Leftover Roast Pork Tacos, Leftover Roast Pork Fried Rice, and more (see below.)

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