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!
