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
Finely sliced carrots or cucumber
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!
This looks delicious Mimi. Your friend missed a yummy meal.
Well, she’ll be back. And I might make this again!
This sounds so good Mimi! I’d make it with chicken, and like you, I love a big F A T noodle!
I think shrimp would be great as well!
Sounds and looks like a perfect everyday meal! I adore Udon.
Me, too. Just so plump!
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!
Ha! Here’s to the fat noodle club!
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 🎉🧨✨
It is bouncy! I like that word! Happy New year to you!
I like working with udon noodles. Makes the meal easier to prepare
I never thought about that!
This is my kind of quick meal and the flavour combination sounds divine.
Asian noodle dishes are the best!
I’m a big fan of udon noodles as well. Love their chewiness. They go so well for chunky sauces like this one.
I agree! They’re just way more fun to eat, I think.
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 :)
Asian noodle dishes are the best to me. I love pasta, but then, you can add cheese, and I eat too much cheese!
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!
Amazon, Debra! My new grocery store!
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!
Yum! This looks delicious! I’d like to try it with chicken! :)
It would be great with shrimp, too.
Lovely recipe for the New Year! Quick and simple to make too. Happy New Year to you Mimi.
I love all Asian noodle dishes. What’s not to love?!
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!
You’re so welcome Jeff!
This combination of ingredients sounds delicious. Love such mix and match stir-fry dishes. :)
Thanks, Ronit! It means a lot coming from you.
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.
Thanks, Liz! It was really good.
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!
Oh, if you haven’t followed her yet, you should. Great blog!
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.
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!
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!
Oh good! I love those fat noodles. Amazon comes in handy for me!
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.
Absolutely! The ingredients are just too good!
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.
Oh that’s funny! I’d think kids would love fat noodles! Well our tastes typically improve and widen when we age, thankfully!
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)!
It would be a perfect breakfast!
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.
Thanks so much! It’s a really good dish.