Recipes Dinner Pasta and Noodle Dishes Noodles Shrimp and Pork Pan-Fried Noodles 4.7 (3) 3 Reviews A quick noodle dinner that comes together in a glossy sauce in just 35 minutes. By Sheldon Simeon Sheldon Simeon Born in Hilo, on the Big Island, Sheldon attended Maui Culinary Academy in Hawaii and was a finalist on Bravo's Top Chef season 10 in Seattle, winning Fan Favorite. His first solo restaurant, Tin Roof, in Kahului, Maui, serves local dishes like poke, kau kau tins, sandwiches, and noodles in takeout bowls. Food & Wine's Editorial Guidelines Published on August 31, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Total Time: 35 mins Servings: 4 Jump to recipe This recipe delivers big on flavor. Soy sauce, chicken stock, and fish sauce create a rich sauce with just enough sugar to balance the dish.Tender pork and juicy shrimp contrast with springy noodles and vegetables that retain a satisfying crispness.It’s an easy dinner worth repeating. Tasters in the Food & Wine Test Kitchen praised both its speed and restaurant-style flavor. When dinner needs to come together quickly and you want something that feels substantial, a skillet of pan-fried noodles is hard to beat. Chef Sheldon Simeon’s Shrimp and Pork Pan-Fried Noodles combines springy yakisoba noodles with thin slices of browned pork tenderloin, juicy shrimp, mushrooms, carrots, baby bok choy, and onion, bringing everything together in a glossy, savory sauce. The secret to making the dish work on a weeknight is having every ingredient ready before you turn on the stove. Once cooking begins, things move fast: The pork needs only a couple of minutes to brown, the shrimp cooks in about two minutes, and the vegetables soften while maintaining some of their crispness. At the end, the noodles, meat, seafood, and vegetables are tossed together with a simple soy sauce–based sauce. The noodles soak up the sauce as everything heats through. The result earned enthusiastic 5-star reviews in testing. Serve the noodles with lime wedges to brighten the savory flavors and your choice of sriracha or chile crisp for as much heat as you like. Why you shouldn’t boil the noodles until they’re tender The noodles get a second round of cooking when they’re tossed over high heat with the sauce, so initially cook them according to the package directions for stir-frying (which should be a couple of minutes shy of tender). Draining them well is important so excess water doesn’t dilute the sauce. If the cooked noodles begin sticking together before they reach the skillet, briefly rinse them under warm water or soak them in hot water for 30 seconds to 1 minute. Yakisoba noodles work particularly well here, but you can substitute another favorite stir-fry noodle; just toss carefully since some varieties break more easily. Notes from the Food & Wine Test Kitchen Turn up the heat for the final toss. Once the noodles, sauce, meat, and vegetables come together, toss constantly over high heat for about two minutes so the noodles heat through and become evenly glazed.Make it gluten-free with a couple of swaps: Use tamari in place of soy sauce and rice noodles in place of yakisoba, checking all ingredient labels as needed.Choose your heat: Serve the noodles with either sriracha or chile crisp. Chile crisp adds both heat and texture to each serving. Suggested pairing Try this take on Hawai‘i comfort food with a fresh, lively Sonoma Coast rosé, such as Rodney Strong Rosé of Pinot Noir. This recipe was developed by Sheldon Simeon; the text was written by Ann Taylor Pittman. Keep Screen Awake Ingredients 2/3 cup chicken stock 1/4 cup soy sauce 1 tablespoon fish sauce (optional) 1/4 teaspoon granulated sugar 8 ounces fresh or dried yakisoba noodles 2 tablespoons canola oil or other neutral cooking oil, divided 4 ounces trimmed pork tenderloin, thinly sliced against the grain 3 ounces (51- to 60-count) raw shrimp (about 10 shrimp), peeled and deveined 4 garlic cloves, thinly sliced (about 3 tablespoons) 2 scallions, sliced, white and green parts divided 4 ounces button mushrooms, sliced (about 1 3/4 cups) 2 peeled carrots, thinly sliced (about 1 cup) 1 small head baby bok choy, chopped (about 1 cup) 1/2 yellow onion, sliced (about 1 cup) Sriracha chile sauce and lime wedges or lime cheeks, for serving Directions Whisk together chicken stock, soy sauce, fish sauce (if using), and sugar in a glass measuring cup or small bowl. Set aside. Cook noodles according to package directions for stir-frying (a couple minutes short of tender). Drain and rinse noodles briefly under cold water to prevent sticking. Set aside. Heat 1 tablespoon oil in a wok or large skillet over medium-high. Add pork in a single layer; cook, undisturbed, until browned, about 2 minutes. Stir-fry until just cooked through, about 20 seconds; transfer to a plate. Add remaining 1 tablespoon oil to wok. Add shrimp, garlic, and white parts of scallions; cook, stirring often, until shrimp are pink and just cooked, about 2 minutes. Add mushrooms and carrots to skillet; cook, stirring occasionally, until mushrooms and carrots soften and begin to brown, about 4 minutes. Return pork to wok; add bok choy, onion, cooked noodles, and stock mixture. Increase heat to high, and cook, tossing constantly, until noodles are heated through and evenly glazed with sauce, about 2 minutes. Turn off heat, and sprinkle with green parts of scallions. Serve immediately with sriracha and lime wedges. Make ahead The vegetables can be sliced and refrigerated in airtight containers for up to two days before cooking, making the final stir-fry especially quick to assemble. Refrigerate leftover cooked noodles in an airtight container for up to three days. If desired, add freshly cooked shrimp when reheating. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.