These One-Pan Pork and Broccoli Noodle Bowls are easy and delicious to make for dinner even on your busiest weeknights!
So far this fall has been extremely busy for me. My kids have activities 3 out of 5 weekdays, which makes it very difficult to plan, cook, and eat meals.
I've been finding myself relying heavily on grocery store convenience foods those days. Let's all agree that there's absolutely nothing wrong with that, but they are more expensive, and with grocery bills so high already, I'll take food savings anywhere I can get it.
So I've been experimenting with more quick and easy meals that I can make on those busy weeknights, and sharing the best ones with you. This week I bring you One-Pan Pork and Broccoli Noodle Bowls.
How to make One-Pan Pork and Broccoli Noodle Bowls:
I love this One-Pan Pork and Broccoli Noodle bowl for two reasons (aside from the fact that it tastes great):
- It's quick and easy to make, which means that I can easily prepare it without doing any advance prep work even on days that my kids have after-school activities.
- It only dirties one cooking pan. You don't need to spend extra time washing dishes (or valuable dishwasher space) washing multiple pots and pans.
The first step to making these all-in-one bowls is to season the meat with hoisin and soy sauce. This will sit for a few minutes while the other components of the meal cook.
Since everything is cooked in the same pan, the ingredients are added at different times to ensure everything is finished at the same time (because there's not much worse than overcooked broccoli, right?).
First, the mushrooms. They cook for a few minutes until they're browned. Then the aromatics get added for extra flavor, and broth and noodles. Since we're using instant noodles, they don't require boiling in a separate pot and get cooked in broth, right in the same pan.
Once the noodles are almost soft, add the broccoli towards the end of the cooking time to make sure it doesn't get mushy and overcooked.
The final step is to cook the ground pork, which is done after transferring the cooked noodles, broccoli, and mushrooms from the skillet to a serving bowl, or individual dishes. Note that the pork cooks very quickly, so don't worry about those noodles getting too cold.
Finally, portion the pork over top of the cooked noodles for a satisfying and complete meal.
One-Pan Pork and Broccoli Noodle Bowls Ingredients:
- Hoisin sauce
- Reduced-sodium soy sauce: or feel free to use regular soy sauce if it's what you already have on hand.
- Lean ground pork or ground turkey or ground chicken
- Canola oil or any other neutral-flavored cooking oil
- White mushrooms: buy pre-sliced mushrooms to save even more prep time.
- Fresh ginger: Keep fresh ginger in the freezer at all times and grate it from frozen with a microplane
- Chicken broth
- Dried instant stir-fry noodles
- Fresh broccoli
What should I serve with my noodle bowl?
This easy noodle bowl is an all-in-one meal: it contains 3 of the 4 food groups (grains, vegetables, and meat) all in one bowl. There is no need to serve it with an additional side dish to make a complete meal.
However, if you want to spice it up a bit, serve it with some chili oil or chili crisp, sriracha, or chili garlic sauce. Or simply with a little bit of extra hoisin.
Want more Quick and Easy Meals?
One-Pan Pork and Turkey Noodle Bowls Nutrition Notes:
The nutrition information in the recipe below uses ground pork for the calculations. However, ground turkey can easily be used instead of pork. In this case, the total fat, saturated fat, and calories would be slightly lower due to the lower fat content in the turkey.
This recipe is dairy-free and nut-free as written.
One-Pan Pork and Turkey Noodle Bowls
- ¼ cup hoisin sauce divided
- 5 Tablespoons reduced-sodium soy sauce divided
- 2 teaspoons cornstarch
- 1 pound lean ground pork or ground turkey
- 2 Tablespoons canola oil
- 8 ounces white mushrooms thinly sliced
- 1 Tablespoon grated fresh ginger
- 3 cloves garlic minced
- 2 ½ cups chicken broth
- 1 pound dried instant stir-fry noodles
- 1 pound broccoli florets cut into 1 inch pieces
- Stir together 1 Tablespoon of the hoisin, 1 Tablespoon of the soy sauce, and the cornstarch until the cornstarch is dissolved in a medium bowl. Add the ground pork (or turkey) and mix until the sauce is evenly distributed throughout. Set aside.
- Heat 1 Tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the sliced mushrooms and cook until browned (about 5 minutes), stirring occasionally. Stir in the ginger and garlic and cook until fragrant, about 30 seconds.
- Stir in the chicken broth and the remaining 3 Tablespoons of hoisin sauce and 3 Tablespoons of soy sauce. Place the noodles on top of the broth and cover. When the broth comes to a boil, reduce the heat to medium and continue to cook until the bottoms of the noodles have softened, 3-5 minutes. Using tongs, flip the noodles and sprinkle the broccoli over the top of the noodles. Cover and cook for another 3-5 minutes, stirring halfway through.
- Transfer the noodle mixture to a large bowl or platter and cover with foil. Add the remaining 1 Tablespoon of oil to the skillet and heat over medium-high heat. Add the ground pork mixture and cook until browned on the bottom (about 2 minutes), making sure to break up any large clumps. Stir the meat and cook until browned through about 2 more minutes.
- Distribute the pork over the top of the noodles, and serve immediately.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.