These Stir-Fried Udon Noodles With Pork are the perfect weeknight dinner, taking only 30 minutes to prepare. It features udon noodles stir-fried with pork in a sweet and savory Hoisin sauce.
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Why you'll love this recipe
- Saucy and delicious: Each noodle is generously coated in a mouthwatering, sweet, and savory sauce made with Hoisin sauce and chicken stock.
- Quick: It's ready in just 30 minutes! I always keep udon noodles on hand so I can make this in a jiffy.
- Easy to customize: You can add all your favorite fix-ins to make it a more balanced meal, like mushrooms, bell peppers, carrots, or celery.
🧂 Ingredients
- Ground pork: Feel free to substitute it with beef or chicken.
- Garlic and ginger: Freshly minced for the best flavor. You can double it for more flavor.
- Hoisin sauce: A sweet, salty Chinese condiment.
- Dark soy sauce: Mainly for adding a dark color to the sauce.
- Light soy sauce: Adds saltiness and depth.
- Chicken stock: Homemade is the best. Or use 1 teaspoon of chicken bouillon powder mixed with water.
- Udon: You can use either cooked or dried udon noodles. I recommend cooked udon noodles, available at Asian grocery stores.
- Scallions (optional): For garnishing.
- Sriracha (optional): Adds a spicy kick.
- Toasted sesame seeds (optional): Sprinkle on at the end for a nutty aroma.
🔪 Instructions
STEP 1: Mix all the sauce ingredients in a bowl until well combined.
STEP 2: Boil frozen udon noodles for 1 minute, or follow the instructions on the package if using dry noodles. Drain and set aside.
STEP 3: In a large skillet or wok, heat oil over medium-high heat. Add ground pork and cook until it's no longer pink. Add the ginger and garlic and cook for one minute until it smells delicious.
STEP 4: Reduce heat to medium-low, add udon noodles and sauce, mix thoroughly, and cook until the noodles are warmed. Add extra water as needed if the noodles are too dry. They should have a wet and slurpable consistency. Top with scallions and sriracha, and serve while hot.
💭 Top Tips
- The key to this recipe is achieving the perfect sauce consistency. You may need to add extra water to loosen it up for a nice, slurpable texture.
🥡 Storage & Leftovers
Storing: Store leftover udon noodles in an air-tight container in the refrigerator for up to 3 days.
Reheating: Reheat leftovers by microwaving or on the stovetop over medium heat. Add a splash of water so it isn't too dry.
📋 Recipe
Stir-Fried Udon Noodles With Pork
Ingredients
Sauce
- 3 tablespoon Hoisin sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon soy sauce
- ½ cup chicken stock (see notes for substitutions)
Stir-fry
- 16 oz udon (cooked, two 8-ounce packages)
- 1 tablespoon neutral oil (like canola, vegetable, corn, or grape seed)
- 170 g ground pork (or beef or chicken)
- 1 tablespoon garlic (minced)
- 2 teaspoon ginger (minced)
- 1 tablespoon sriracha (optional)
- green onions (for serving)
Instructions
- Mix all the sauce ingredients in a bowl until well combined.
- Boil udon noodles for 1 minute, or follow the instructions on the package if using dry noodles. Drain and set aside.
- In a large skillet or wok, heat oil over high heat. Add ground pork and cook until it's no longer pink. Add the ginger and garlic and cook for one minute until it smells delicious.
- Reduce heat to medium-low, add udon noodles and sauce, mix thoroughly, and cook until the noodles are warmed. Add extra water as needed if the noodles are too dry. They should have a wet and slurpable consistency. Top with green onions and sriracha, and serve while hot.
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