Sweet N’ Spicy Garlic Pork with Crisp Green Beans Over Egg Noodles

Tonight’s dinner is Danny’s favorite (that I make).  It’s not the healthiest, but it is delicious!  I make several adjustments to the original recipe and kind of “wing it” each time I make it.  Best part?  It’s even better leftover the next day!

Original recipe is from The Cozy Apron Recipes

(Serves about 4)


  • Pork tenderloin (about 1 ¼ – 1 ½ pounds)
  • 4 tablespoons vegetable oil, divided use
  • 3½ tablespoons reduced sodium soy sauce, divided use
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 3 garlic cloves, pressed through garlic press
  • 12 ounces petite green beans (“Haricot Verts”)
  • 12 ounces egg noodles
  • 6 green onions, chopped, divided use (optional)
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • ¼ cup plus 1 tablespoon sweet chili sauce


  1. Cut the pork tenderloin into small, bite-sized pieces, and add to a medium-sized bowl; add 1 tablespoon of the vegetable oil, 2 tablespoons of the soy sauce, the garlic powder, the black pepper and the 3 pressed garlic cloves to the pork, toss together to combine well to marinate.  Place in fridge for now.
  2. While the pork is marinating, start water boiling for the egg noodles.
  3. Rinse and chop ends off of green beans while egg noodles are cooking.  Once the noodles are cooked, drain and rinse well in cold water; allow to drain well, return to pot and then add 1 tablespoon of the vegetable oil to the noodles and toss to keep them from sticking together.  Leave pot of noodles covered and put to the side for now.
  4. Remove pork from fridge, add the 1 tablespoon of corn starch to the pork pieces and toss well to coat; place a large (large enough for pork, green beans, and noodles – a wok works great for this), non-stick pan over high heat, and add the remaining 2 tablespoons of vegetable oil; once hot, add the pork and brown for about 5-6 minutes, or until cooked through; add the sesame oil, and the remaining soy sauce and the sweet chili sauce.
  5. Add in green beans and cook with pork for just a few minutes (just until beans are a little undercooked – to your taste, I like them as crispy as possible almost raw).
  6. Add in egg noodles  and half of the chopped green onions to the pan with pork and green beans and toss everything with the tongs to coat well.

To Serve:

Add a portion to plate; garnish with a sprinkle of the remaining chopped green onion, and an additional splash of soy sauce, if desired.



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