Asian Pork and Udon

I printed this recipe from one of my favorite food blogs, called Olive and Mango. I wanted to make it for a girlfriend who visits fairly often. She and I have similar tastes, so it’s always fun cooking for her. Then, her plans got canceled so I made the dish for the blog instead!

On her post, Joanne, the blog author, mentions how this recipe is budget friendly and quick to make, but I was attracted to the ingredients. And who doesn’t love noodle dishes?!

Joanne is of Greek heritage, and her husband hails from Trinidad and Tobago. That’s such an interesting mix! Her recipes are truly international, and her passion for cuisines shines.

I’m calling this post “Asian” Pork and Udon, because I’m not sure of the origin of this specific recipe. Udon are Japanese, but the other ingredients are Chinese. So let’s just call this Asian-inspired!

I happen to also have a love affair with fat noodles. I love bucatini, and I love udon. This is what I purchased from Amazon for this recipe.

Asian Pork and Noodles

2 tablespoons vegetable oil
3 spring onions, white and green parts sliced and kept separate
1 tablespoon finely grated ginger
4 garlic cloves, peeled and finely chopped
1 shallot peeled and minced
1 lb minced pork, chicken Turkey or beef
2 packs (14 oz in total) pre-cooked udon noodles
Sesame oil (optional to toss noddles with to prevent them from sticking)
1 cup sliced Asian greens (like bok, pak choy washed well, drained and coarsely chopped)

2 tablespoons brown chili bean sauce (or 2 teaspoons each white miso paste and sriracha or any chili paste)
1 tablespoon Hoisin, plus more to taste
1 tablespoon soy sauce, plus more to taste
1 tablespoon Shaoxing wine
½ cup chicken stock

Sesame seeds
Finely sliced carrots or cucumber
Bean sprouts
Sliced green onions
Sliced red chili
Red chilli paste or chilli oil for serving

Prepare noodles according to packet instructions and then toss with a little sesame oil to prevent them from sticking and set aside. (I added more sesame seed oil!)

To make the sauce, stir bean sauce, hoisin, soy sauce and Shaoxing wine in a bowl to combine, then add stock and whisk well.

Heat oil in a wok a large skillet or large frying pan over medium-high heat, add white part of spring onion, shallot, ginger and garlic and stir-fry until fragrant, approximately 1 minute. Add pork and continue stir-frying, breaking up clumps with a wooden spoon, until browned, approximately 3-4 minutes.

Stir in the greens and cook until bright green and starting to wilt, approximately 1-2 minutes.

Pour the sauce into pan and simmer until sauce reduces, about 3-5 minutes.

Add noodles and toss well to coat.

Serve hot with extra sliced green onions and sesame seeds or your choice of toppings and garnishes.

I also did a quick pickle of purple onion, red bell pepper, and carrot to put on the top. Plus of course I added cayenne pepper flakes!

By Published On: January 3rd, 202347 Comments on Asian Pork and Udon

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. BERNADETTE January 3, 2023 at 6:22 AM - Reply

    This looks delicious Mimi. Your friend missed a yummy meal.

    • Chef Mimi January 4, 2023 at 8:22 AM - Reply

      Well, she’ll be back. And I might make this again!

  2. Dorothy's New Vintage Kitchen January 3, 2023 at 6:37 AM - Reply

    This sounds so good Mimi! I’d make it with chicken, and like you, I love a big F A T noodle!

  3. angiesrecipes January 3, 2023 at 7:01 AM - Reply

    Sounds and looks like a perfect everyday meal! I adore Udon.

    • Chef Mimi January 4, 2023 at 8:21 AM - Reply

      Me, too. Just so plump!

  4. terrie gura January 3, 2023 at 10:32 AM - Reply

    You’ve made me hungry for Asian food today! I wish I could find the Shaoxing wine for its signature flavor, but so far, no luck. Please make room for me in the fat noodle club; I love them too!

    • Chef Mimi January 4, 2023 at 8:21 AM - Reply

      Ha! Here’s to the fat noodle club!

  5. Raymund January 3, 2023 at 3:54 PM - Reply

    OMG I so love your recipe today! Now craving for it. The bouncy texture of Udon is what gives this dish its character. Yum!
    BTW Happy New Year 🎉🧨✨

    • Chef Mimi January 4, 2023 at 8:20 AM - Reply

      It is bouncy! I like that word! Happy New year to you!

  6. Charlie DeSando January 3, 2023 at 4:54 PM - Reply

    I like working with udon noodles. Makes the meal easier to prepare

    • Chef Mimi January 4, 2023 at 8:19 AM - Reply

      I never thought about that!

  7. Tandy | Lavender and Lime January 3, 2023 at 9:57 PM - Reply

    This is my kind of quick meal and the flavour combination sounds divine.

    • Chef Mimi January 4, 2023 at 8:19 AM - Reply

      Asian noodle dishes are the best!

  8. Frank Fariello January 4, 2023 at 7:42 AM - Reply

    I’m a big fan of udon noodles as well. Love their chewiness. They go so well for chunky sauces like this one.

    • Chef Mimi January 4, 2023 at 8:18 AM - Reply

      I agree! They’re just way more fun to eat, I think.

  9. January 4, 2023 at 10:31 AM - Reply

    I’ve only cooked with pre-cooked, packaged noodles once and posted my experience 10 years ago in a recipe. Around the same time America’s Test Kitchen sent me an email saying “they were gummy and pasty.” I didn’t think so but I never did buy any more. Maybe in 10 years ATK has a different opinion. I guess it’s all up to your taste… I love all noodles – big, fat, skinny, healthy, etc. If they are part of an Asian dish all the better :)

    • Chef Mimi January 4, 2023 at 2:35 PM - Reply

      Asian noodle dishes are the best to me. I love pasta, but then, you can add cheese, and I eat too much cheese!

  10. Debra January 4, 2023 at 9:17 PM - Reply

    What an enticing recipe, Mimi. I love udon and different Asian noodles! I do think the toppings you’ve included really make this “sing!” This would be a crowd pleaser in my home, for sure. I’m going to look for those beautiful jumbo noodles!

    • Chef Mimi January 5, 2023 at 10:22 AM - Reply

      Amazon, Debra! My new grocery store!

  11. Ann Coleman January 5, 2023 at 5:59 PM - Reply

    I love that you said we could use pork, turkey, chicken or beef, because I don’t digest pork well. But I think the dish would be delicious with poultry or beef!

    • Chef Mimi January 6, 2023 at 10:35 AM - Reply

      And shrimp!

  12. nancyc January 5, 2023 at 8:06 PM - Reply

    Yum! This looks delicious! I’d like to try it with chicken! :)

    • Chef Mimi January 6, 2023 at 10:34 AM - Reply

      It would be great with shrimp, too.

  13. January 6, 2023 at 4:27 AM - Reply

    Lovely recipe for the New Year! Quick and simple to make too. Happy New Year to you Mimi.

    • Chef Mimi January 6, 2023 at 10:34 AM - Reply

      I love all Asian noodle dishes. What’s not to love?!

  14. Jeff the Chef January 6, 2023 at 8:51 AM - Reply

    I agree: who doesn’t love a good noodle dish! Sorry your friend missed out on this, but glad that we got to see the recipe!

    • Chef Mimi January 6, 2023 at 10:33 AM - Reply

      You’re so welcome Jeff!

  15. Ronit January 6, 2023 at 4:29 PM - Reply

    This combination of ingredients sounds delicious. Love such mix and match stir-fry dishes. :)

    • Chef Mimi January 7, 2023 at 6:42 AM - Reply

      Thanks, Ronit! It means a lot coming from you.

  16. Liz January 7, 2023 at 9:55 AM - Reply

    I have never made a stir fry with pork, but I must do it now! I know Bill and I will both enjoy a dinner inspired by your recipe.

    • Chef Mimi January 7, 2023 at 6:16 PM - Reply

      Thanks, Liz! It was really good.

  17. Healthy World Cuisine January 8, 2023 at 7:28 AM - Reply

    Don’t you just love those quick and easy udon noodles in a package. Dinner time in a flash with healthy veggies, sambal and so much deliciousness. Will have to stop off and see Olive and Mango. Happy New Year Mimi!

    • Chef Mimi January 8, 2023 at 6:17 PM - Reply

      Oh, if you haven’t followed her yet, you should. Great blog!

  18. Eva Taylor January 8, 2023 at 12:36 PM - Reply

    It’s always fun to cook for a food-lover. Too bad her plans changed because it looks like she missed an amazing meal. Like you, I love noodles, any noodles in fact. But Udon are a particular favourite. I have not seen a recipe using Udon for a dish, it is usually soup. The freshness of the mix of ingredients sound absolutely lovely. Hope you and yours have a fabulous and happy new year.

    • Chef Mimi January 8, 2023 at 6:18 PM - Reply

      Thanks, Eva! I hope your year will be full of happiness. Yes, I love when my girlfriend visits because she eats a lot of what my husband won’t – especially seafood!

  19. David Scott Allen January 9, 2023 at 10:29 AM - Reply

    Oh, Mimi… this looks so incredibly good! I’m putting it on the menu for next week. Fresh noodles are sometimes hard to find here, but udon seem to be the one noodle that all the grocery stores carry. Can’t wait!

    • Chef Mimi January 9, 2023 at 2:27 PM - Reply

      Oh good! I love those fat noodles. Amazon comes in handy for me!

      • David Scott Allen January 27, 2023 at 3:05 AM

        Okay, it took me an extra week to pull this off but it was worth the wait! This is fantastic recipe and super fast and easy to put together. Both Mark and I, as well as our guests, loved every bite. Thanks for brining it to us.

      • Chef Mimi January 27, 2023 at 1:48 PM

        Absolutely! The ingredients are just too good!

  20. Jean January 10, 2023 at 9:37 AM - Reply

    This looks so good and I love that you’re using udon. I have a renewed appreciation for them–udon noodles weren’t my favorite as a child but I really like them now. So much flavor in this dish, yum.

    • Chef Mimi January 11, 2023 at 1:52 PM - Reply

      Oh that’s funny! I’d think kids would love fat noodles! Well our tastes typically improve and widen when we age, thankfully!

  21. David @ Spiced January 11, 2023 at 6:50 AM - Reply

    Oh, this sounds fantastic, Mimi – those fat noodles look mouthwatering in this dish! I do enjoy Asian-inspired recipes, and I’m pretty sure I could eat this for breakfast right now (it’s still pre-8am here)!

    • Chef Mimi January 11, 2023 at 1:58 PM - Reply

      It would be a perfect breakfast!

  22. Pauline January 17, 2023 at 10:10 PM - Reply

    This is my kind of food, you could cook this for me anytime Mimi, but as that’s not possible I’ll try it myself. :) the ingredients are all very obtainable here as well. This food is perfect for our Summer. Nice photos too.

    • Chef Mimi January 18, 2023 at 8:33 AM - Reply

      Thanks so much! It’s a really good dish.

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