Betty Crocker's Pork Chop Suey Recipe: Wok-Fried Noodles with Tender Pork Bites

Betty Crocker’s pork chop suey delivers that nostalgic wok-fried magic with tender pork bites and savory noodles—just like the classic you loved as a kid. 🔥 The secret lies in properly searing the pork chops first (never overcooking!) before tossing them with crisp-tender egg noodles and a rich, umami-packed sauce.

I’ve adapted this recipe to keep Betty’s signature gravy consistency while making it approachable for home cooks.

What sets this version apart is the balance of flavors—sweet, tangy, and slightly spicy—achieved through a modern twist on the traditional suey sauce. The pork chops stay juicy thanks to a quick sear in a hot wok, while the noodles absorb just enough sauce to coat them perfectly.

This isn’t your grandmother’s version; it’s a restaurant-quality dish that still feels like comfort food.

By the time you plate it—pork over noodles, garnished with green onions and sesame seeds—you’ll have a dish that’s restaurant-quality but made with simple techniques. The sauce clings to every bite, the pork stays fork-tender, and the noodles hold their texture without turning mushy.

It’s the kind of meal that disappears faster than you can say “second helping.”

Serve it with steamed jasmine rice on the side for soaking up every last bit of sauce, or keep it as-is for a hearty main course. The best part? This recipe scales effortlessly—whether you’re feeding a family or just treating yourself to a weeknight feast.

Ingredients for betty crocker pork chop suey

Pork chops, egg noodles, and a few pantry staples—this nostalgic dish comes together faster than you think.

The pork chops are the star here, so look for boneless cuts with good marbling—ask the butcher for chops around 1-inch thick. Costco or Whole Foods usually have great options, but the regular grocery store meat counter works too. If you can't find boneless, just bone them yourself—it's easier than it looks. The cubes should be roughly 1-inch, no bigger or they'll dry out. Trust me, the difference between tender and tough pork is all in the sear time—don't rush this part.

No egg noodles? Ramen noodles work in a pinch, but they'll be chewier. Fresh ginger is ideal, but dried works at half the amount—just toast it first for extra flavor. The sauce is where the magic happens—Kikkoman soy sauce gives the best balance, but any good brand does. For extra depth, add a splash of hoisin sauce (about 1 tbsp). The cornstarch slurry is key—mix it well and add it slowly to avoid lumps. If you're watching sodium, use low-sodium soy sauce and cut the added salt to ½ tsp.

Pork cubes keep 2 days in the fridge if prepped ahead—store in an airtight container. The sauce can be made a day in advance and reheated gently. Freeze portions for up to 3 months—just thaw overnight in the fridge. For leftovers, I always double the sauce and freeze half—it's perfect for quick stir-fries later. Garnish with sesame seeds right before serving so they stay crisp. And pro tip: serve with extra hot sauce on the side for those who like it spicier.

Step-by-step instructions for Betty Crocker-style pork chop suey

Here's how to make this classic stir-fry with perfectly tender pork and chewy noodles.

Cut the 1.5 lb boneless pork chops into 1-inch cubes—this size ensures they cook quickly and evenly in the wok. Transfer the pork to a bowl and add 0.5 cup soy sauce, 0.25 cup packed brown sugar, 2 tbsp rice vinegar, 1 tbsp freshly grated ginger root, and 0.5 tsp red pepper flakes. Mix well until the pork is fully coated. Let it marinate for at least 15 minutes at room temperature—this helps tenderize the meat and infuse flavor.

I like to press the marinade into the pork cubes with my fingers so they absorb all the sweet-savory goodness. If you're short on time, even 10 minutes will work, but longer marinating gives better flavor. Don't skip this step—it makes a huge difference in tenderness.

Cook the 8 oz egg noodles according to package instructions until al dente (usually 4-5 minutes in boiling water). Drain and rinse briefly with cold water to stop cooking, then toss with 1 tbsp vegetable oil to prevent sticking. Set aside while you cook the pork.

In a separate bowl, mix the 4 minced garlic cloves, 0.5 cup sliced green onions (white and green parts separated), and 1 tsp salt. Keep the green onion whites for stir-frying later and reserve the green parts for garnish. I like to slice the onions thinly so they cook quickly and stay crisp.

Heat 0.25 cup vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated pork cubes and stir-fry for 3-4 minutes until they turn golden brown on all sides. The pork should release easily from the pan—this means it's cooked through but still juicy.

Here's the thing—don't overcrowd the pan. Cook in batches if needed, so the pork gets a nice sear instead of steaming. Once golden, remove the pork and set it aside. You'll add it back later for the final toss.

In the same wok, add the remaining 0.25 cup vegetable oil and the reserved white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the 1 tbsp cornstarch and stir for 1 minute to cook off the raw taste.

Slowly pour in the 0.5 cup water while stirring constantly. Let the mixture simmer for 1-2 minutes until it thickens into a glossy sauce. Return the pork to the wok and toss everything together. Add the cooked noodles and stir-fry for another 2 minutes until everything is well-coated and heated through.

Taste and adjust seasoning with 0.5 tsp black pepper if needed. The sauce should be slightly sticky but not too thick—add a splash of water if it's too dry. Transfer the pork chop suey to serving plates and garnish with the reserved green onion tops and 1 tbsp toasted sesame seeds. Serve immediately while everything is hot and the noodles are still chewy.

This dish tastes even better the next day, but the noodles will soften more. For extra crispness, serve with a side of steamed bok choy or a simple cucumber salad. Enjoy your homemade Betty Crocker-style pork chop suey!

Best sauces and condiments for this recipe

Classic Suey Sauce

Betty Crocker's signature sauce blends sweet, tangy, and savory notes perfectly. Start with ½ cup soy sauce (I prefer Kikkoman for authentic depth) and ¼ cup packed brown sugar—this creates the classic caramelized sweetness. Add 2 tbsp rice vinegar for tang and 1 tbsp freshly grated ginger for warmth.

The cornstarch slurry (1 tbsp cornstarch + ½ cup water) thickens it just enough to coat the noodles without making them soggy. 🌶️

For extra depth, I add 1 tbsp hoisin sauce—it gives that familiar Betty Crocker flavor without needing special ingredients. If you want to keep it simple, just use the basic ingredients and adjust the sugar to taste. The sauce should be glossy but not runny when finished.

Spicy Kick Options

For heat lovers, add ½ tsp red pepper flakes directly to the sauce or serve sriracha on the side. I keep it mild in the recipe but always have hot sauce available.

For a smoky twist, add ½ tsp smoked paprika when building the sauce—it gives a subtle BBQ note that pairs beautifully with the pork. 🔥

If you want to make it extra spicy, swap the red pepper flakes for 1 tsp gochujang (Korean chili paste) and add it with the cornstarch slurry. This adds a fermented depth that balances the sweetness perfectly.

Umami Boosters

For richer flavor, stir in 1 tbsp oyster sauce or 1 tsp fish sauce when building the sauce. Both add that deep, savory umami that makes the dish taste restaurant-quality. I also like adding 1 clove minced garlic and ½ tsp sesame oil at the end for extra aroma.

The sesame oil should be added last so it doesn't burn during cooking.

For a vegetarian option, replace the pork with mushrooms or tofu and boost the umami with 1 tbsp mushroom powder or 1 tsp MSG. The sauce will still taste rich and satisfying without meat.

Sweet Variations

If you prefer a sweeter sauce, increase the brown sugar to ⅓ cup and add 1 tbsp honey. This works especially well with pork, as the sweetness caramelizes beautifully during cooking.

For a fruitier twist, add 1 tbsp pineapple juice to the sauce—it adds a bright, tropical note that surprises guests. 🍯

For a caramelized finish, let the sauce reduce for an extra 1-2 minutes after adding the cornstarch slurry. This deepens the flavor and gives the noodles a glossy, sticky coating that's irresistible.

Thickening Tips

If your sauce is too thin after cooking, mix ½ tsp more cornstarch with 1 tbsp water and stir it in. For a smoother texture, blend the sauce briefly with an immersion blender after cooking—this removes any lumps and gives it a silky finish.

If it's too thick, thin it with 1 tsp hot water at a time until it reaches the perfect consistency. 💡

For a gluten-free version, use tapioca starch instead of cornstarch—it thickens just as well and works perfectly with the sauce. Just remember that tapioca starch needs slightly less water to achieve the same thickness.

Frequently asked questions