Stir Fried Udon With Pork

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stir fried udon noodles with pork

I personally like Udon better than Ramen, which may be an unpopular opinion. Strangely enough, the best udon soup I’ve ever had was on an airplane. Granted it was Japan Airlines and it was first class, so it is expected to be fantastic. I go to Japan every year, and while I tend to get more ramen than udon do to convenience, a well made udon soup is one of my favorite things. This however, is not udon soup. Rather a stir fried udon with pork that I like to make if I want a quick meal. Why is it quick? Well for starters stir fry is always quick, but if you forgo the soup, you don’t need to spend hours or even days making a great broth.

I’m going to be honest and admit that I used store bought udon noodles. I know my own limitations, and while I have tried to make udon noodles in the past, I’m just not that good at it. Luckily my local grocery has an Asian section with “fresh” udon that has been vacuum sealed, and not dried out. This way, after a quick boil of the noodles, this recipe for stir fried udon is no different than stir fried anything else.

Like To Stir Fry? Try My Broccoli And Sausage Stir Fry!

Stir Fried Udon Ingredients

400 Grams Udon Noodles; fresh or store-bought

200 grams Pork Loin; diced into small cubes. Marinated would be best if the meat is tough, but it isn’t mandatory as most of the seasoning will come from the pan. Just your preference on how tender you want the meat.

1 medium Carrot; cleaned and jullienned

1 Bell Pepper; red, diced

50 grams Cabbage; chopped

2 tbsp Soy Sauce

1 tbsp Rice Wine Vinegar

3 tbsp Sunflower Oil; or any neutral oil

1 tbsp Sesame Seeds

2 cloves Garlic; minced. Optional. Traditional Japanese cooking does not use garlic often, if at all. But I like to add it to mine, so it is entirely up to you.

Stir Fried Udon Instructions

1. Begin by boiling a pot of lightly salted water on one burner, and on another put down a wok or high walled skillet and turn the heat on max.

2. Add the oil to the pan and once it is hot add the bell pepper and carrot. They need the longest time so we will start with them. Once the carrot and bell pepper start to soften and cook on the edges, you can add the pork. At this point you can add the noodles to the boiling water. They should only need 2-3 minutes to cook if they are fresh, otherwise follow the instructions on the package.

3. When the pork begins to brown, add the cabbage, soy sauce, rice wine vinegar, and garlic if you are using it. Agitate the pan/wok by shaking it, tossing if you are able. Pull the udon noodles out of the boiling water and give them a good shake. Add them to the pan or wok. Continue tossing until the noodles have fried a bit, and are browning from the heat and the soy sauce. You can add more soy sauce if you want.

4. Take off the heat and add some sesame seeds. Toss and serve this stir fried udon with pork right away!

Notes

You can use other noodles instead of udon if you want, and cooking should be relatively the same. Just note that the thinner the noodle, the faster it will burn so you should plan on tossing the noodles in closer to the end.

The bowl featured in the main picture is my absolutely gorgeous Churchill Stonecast Triangle bowl, available on Amazon. It has also been featured in my extremely popular Thai Massaman Curry recipe!

stir fried udon with pork

Stir Fried Udon With Pork Recipe

Stir Fried Udon With Pork

A stir fry using simple Japanese Udon noodles. Perfect for a quick meal for one, or to impress someone special.
Course Main Dish
Cuisine Japanese
Keyword Stir Fry, Udon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 400 grams Udon Noodles
  • 200 grams Pork loin
  • 1 medium Carrot jullienned
  • 50 grams Cabbage chopped
  • 2 tbsp Soy Sauce
  • 1 Bell Pepper red, chopped
  • 1 tbsp Rice Wine Vinegar
  • 3 tbsp Sunflower Oil
  • 1 tbsp Sesame Seeds
  • 2 cloves Garlic minced, optional

Instructions

  • Begin by boiling a pot of lightly salted water on one burner, and on another put down a wok or high walled skillet and turn the heat on max.
  • Add the oil to the pan and once it is hot add the bell pepper and carrot. They need the longest time so we will start with them. Once the carrot and bell pepper start to soften and cook on the edges, you can add the pork. At this point you can add the noodles to the boiling water. They should only need 2-3 minutes to cook if they are fresh, otherwise follow the instructions on the package.
  • When the pork begins to brown, add the cabbage, soy sauce, rice wine vinegar, and garlic if you are using it. Agitate the pan/wok by shaking it, tossing if you are able. Pull the udon noodles out of the boiling water and give them a good shake. Add them to the pan or wok. Continue tossing until the noodles have fried a bit, and are browning from the heat and the soy sauce. You can add more soy sauce if you want.
  • Take off the heat and add some sesame seeds. Toss and serve.
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