This post may include affiliate links. Thank you for your support.

Equal parts deliciously cozy and perfectly slurp-worthy, this Udon Pork is about to become your new weeknight dinner hero. Featuring chewy udon noodles mingling with sizzling savory pork, and a glossy, umami-packed sauce that brings it all together, it’s the kind of stir fry recipe that feels indulgent but comes together faster than you can order takeout. 

“These noodles looked so perfectly appealing that I had to try them. Utterly delicious, comforting, and the right amount of mouthwatering heat.”

– MARK
Overhead photos of stir fried udon noodles with pork, garlic, and scallions in a skillet.

Update: This recipe was originally published in October 2021. I made updates to the article below to include more information about stir frying udon noodles and pork at home

Hi, friends! If you’re looking for a bold and comforting meal that’s also ready in a flash, meet your new favorite go-to. Today’s recipe for udon pork combines the best parts of classic Japanese-style yaki udon with modern stir-fry simplicity:

Table of Contents

About this pork and noodle stir fry

Imagine: thick, plump, and chewy ribbons of Japanese udon noodles mingling with juicy, tender crumbles of pork, punchy garlic, warming ginger, and a rich and glossy soy-based stir fry sauce that beautifully balances sweet, salty, and spicy flavors. Wonderfully slurp-able and perfectly-packed with umami-goodness, this udon noodle and pork combination delivers ultra-satisfying textures and delightfully saucy flavor in every single bite.

Whether you serve it straight from the wok, add a handful of baby spinach, toss in some boy choy, or garnish with slivers of sliced green onions and plenty of salty peanuts, it’s the kind of dish that feels restaurant-special, but comes together in 30 minutes or less.

And best of all, leftovers are superb for grab-and-go lunches (if you’re lucky enough to have any leftovers, that is). Ready to feel like a noodle-slinging superstar? Let’s do it!

Why you’ll love this recipe

  • Boldy Delicious Flavor. Savory, slightly spicy, subtly sweet, and perfectly umami flavors work together for the ideal balance of delicious goodness. 
  • Perfect Textural Contrast. Plump, chewy udon noodles contrast perfectly with tender crumbles of pork in a silky stir fry sauce for a delightful chopstick adventure.
  • Quick and Easy. You need just one pan and 10 minutes of active preparation for this udon stir fry recipe.
  • Pantry-Friendly Ingredients. If you’ve got well stocked pantry, you should have most of the ingredients already on hand. 
  • Customizable. Easily dial up or down the sweetness, spiciness, or saltiness to suit your needs. And, try swapping out the pork for lean turkey or chicken. Or tossing in your favorite fresh veggies for more color. 
  • Year Round Favorite. Light enough for summer, cozy enough for winter, and delicious enough for year-round consumption. 

Looking for more fuss-free stir fry dinners? Try these recipes next: Pork with Hoisin Sauce, Steak and Vegetable Stir Fry, Chinese Stir Fry with Ground Beef, Chicken Lemon Stir Fry, and Orange Beef Recipe.

Overhead, close-up photo of pork udon noodles stir fried in a spicy sauce.

Ingredients for pork udon

As promised, this stir-fry pork noodles recipe requires mostly pantry basics. Here’s what you’ll need:

  • Udon Noodles. While you can use fresh or frozen udon, I recommend using fresh shelf-stable or refrigerated udon noodles. (They’re the easiest to find as well.) 
  • Sesame Oil: Adds a deeply earthy, nutty, rich flavor and helps prevent the udon noodles from sticking together. Be sure to use toasted sesame oil for the most robust flavor.
  • Peanut Oil. With a high smoke point and slight nutty flavor, peanut oil is perfect for stir-frying the pork noodles. Swap: Any neutral, higher heat oil, such as vegetable or canola.
  • Ground Pork. Stays juicy and absorbs the stir fry sauce perfectly. Swap: Any ground protein of your choice, such as ground beef or chicken. 
  • Aromatics. A combination of garlic, ginger, and scallions all provide fragrance and umami flavor.
  • Tomato Paste. Lends a layer of complex, caramelized flavor to this yaki udon recipe.
  • Kosher Salt and Ground Black Pepper. Essential for seasoning. 
  • Gochujang. This Korean hot chili paste lends a rich, slightly spicy taste. 
  • Reduced-Sodium Soy Sauce. Provides a slightly salty, umami flavor to the stir-fry sauce.
  • Rice Vinegar. Helps balance out the sauce while providing a delicate, slightly sweet flavor.
  • Mirin. Adds a sweet and tangy flavor.
  • Light Brown Sugar. Provides the perfect amount of rich sweetness.

Recipe variations

  • Veggie-Forward Udon. Add diced bell peppers, snap peas, and/or shredded cabbage for a vegetable heavy take. Just be sure to increase the sauce to keep the stir-fry balanced.
  • Pork and Mushroom Udon. Toss in sliced or diced mushrooms for extra umami flavor and a meatier texture, without adding more pork.
  • Sesame Peanut Udon. Stir a spoonful of creamy peanut butter into the stir fry sauce for a creamy, nutty twist.
  • Spicy Pork Udon. Drizzle the pork udon with sriracha sauce or chili crisp before serving for a fiery kick.
  • Protein Swap. Use chicken thighs, ground turkey, thin-sliced beef, or shrimp (but, be sure to adjust timing) for an easy variation.
  • Vegetarian Udon. Swap out the pork and use tofu, mushrooms, or both for a vegetarian-friendly twist.

If thick, chewy asian noodles are on sale at the grocery store, grab them and put them to good use here: Chicken Udon Noodles, Chinese Chicken Ramen Salad, Salmon and Soba Noodle, and Chicken with Soba Noodles.

Overhead photo of udon noodles with pork, sliced garlic, and fresh herbs in a large wok.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What are udon noodles?

Udon is a thick, long, soft, and chewy Japanese noodle made from wheat flour, water and salt. Japanese udon noodles can be either flat or round, and you can purchase them fresh, frozen, or dried. You’ll want to use fresh shelf stable, fresh refrigerated, or frozen udon in this pork udon stir fry recipe:

  • Fresh Shelf-Stable: Ideally, you want fresh (pre-cooked) udon noodles for this recipe. Fresh noodles can be found in soft, vacuum-sealed packages in the international aisle of most major grocery stores. This variety of udon is convenient and incredibly easy to work with! Before using the udon noodles, I recommend soaking them in hot water to loosen and separate the noodles.
  • Fresh Refrigerated: Fresh, refrigerated udon noodles are almost identical to the shelf-stable noodles, as they come in a soft vacuum-sealed package; however, they are kept cold versus shelf-stable. Fresh refrigerated udon can be a bit harder find than shelf-stable noodles. You can typically find them located in the refrigerated section of most Asian or specialty grocery stores.
  • Frozen: Packages of frozen segmented blocks of udon noodles can be found in the freezer section of most Asian grocery stores. I tend to steer clear of frozen udon noodles, because they lack the same toothsome quality found in the fresh varieties. Also, you will need to soak the noodles in boiling water, and I would rather not wait for water to boil. However, if you plan on using frozen noodles, make sure you slightly undercook the noodles (according to package instructions) to prevent them from becoming mushy after stir-frying.

Can I use dried udon noodles?

Unfortunately, I don’t recommend using dried udon noodles in this recipe. Dried udon are thinner and shorter than the fresh or frozen counterparts. And unfortunately, they tend to lack the some tooth-some texture and become quite soggy in rich stir-fry sauces.

Instead of using dry udon noodles, I recommend using thick bucatini noodles instead. However, you’ll need to boil the bucatini to 1 or 2-minutes shy of al-dente, drain well, and cool completely before stir-frying.

What cut of pork is best for udon noodles?

Truthfully, that depends upon your preferences and time constraints. However, any cut of pork that cooks quickly and remains tender, such as ground pork, pork tenderloin, or pork loin, work best. I personally like ground pork as it saves time, but you can use pork tenderloin or loin. Just be sure to thinly slice the meat against the grain before making this stir fry recipe.

What can I use instead of Gochujang?

Unfortunately, there is no great substitute for Gochujang. However, you can substitute it with Sambal Oelek, Sriracha, or a homemade chili pepper paste if you are in a pinch. Please note that all the substitutions will lack the complexity and depth of flavor found in Gochujang. To make ¼ cup of paste, moisten 4 tablespoons of red chili pepper flakes with a bit of soy sauce and season with a 1/8 teaspoon of granulated sugar. Mix well until combined and paste-like.

What vegetables go best with this stir fried udon noodles recipe?

Truthfully any veggies you love will probably work great here. Anything from chopped onions, bell peppers, mushrooms, zucchini, carrots, and broccoli, to shredded cabbage and whole snow peas are all excellent choices here.

How do I prevent my udon from sticking?

To prevent the udon from sticking together during stir frying, be sure to toss them with a bit of sesame oil after soaking them in hot water.

Why? Coating the noodles lightly with oil helps keep them separated and flavors them at the same time.

Can I make this gluten free?

You sure can. Be sure to use tamari or a gluten-free soy sauce of your choice and swap the udon for a gluten-free noodle with a chewy texture, like gluten-free lo mein, ramen or thick rice noodles.

Professional chef tips for perfect results every time!

  • Prep First. Before you start cooking anything, make sure you gather and prepare all your ingredients (mis en place). Stir-frying is a very fast process, so it’s imperative to have everything ready to go.
  • Use Fresh or Frozen Udon. For the best texture, I recommend using fresh, pre-cooked (shelf-stable or refrigerated) udon noodles. However, frozen will work as well, just steer clear of dry udon noodles as they’re typically lacking in texture.
  • Handle Noodles Properly. If using shelf-stable or vacuum-sealed udon noodles, soak them briefly in hot water to help them easily separate without breaking.
  • Toss Udon Noodles in Sesame Oil Before Stir-Frying. Before cooking, toss it noodles in a bit of sesame oil to prevent them from sticking together. (It adds a delicious nutty, umami flavor as well!)
  • Use Proper Cooking Pan. A wok is the traditional pan for stir-frying. However, you can use a skillet–just make sure it’s large in size with high sides. (Never attempt to use a small pan for stir-frying or you will end up over-crowding the pan, which leads to steaming and not stir-frying.
  • Brown Pork Well. Use medium-high heat and let the pork cook, without disturbing it, for a minute or two before stirring.
  • Add Udon Last. Fresh udon noodles are very quick cooking and only need a couple minutes in a hot pan after soaking.
  • Finish with Fresh Garnishes. Remember, you eat with your eyes first. Plus, a scattering of chopped fresh herbs, a flurry of sesame seeds or roasted peanuts, and a generous squeeze of fresh lime juice will really bring all the flavors to life.

Step-by-step photos: making this recipe at home

(Don’t forget to scroll down for the detailed instructions in the complete printable recipe card at the bottom of the page!)

Overhead photo collage of how to stir-fry udon noodles step by step with written instructions on each step.

Serving udon noodles with pork

  • Garnished to the Nines. Serve warm in wide bowls and top with sliced green onions, chopped cilantro, and toasted sesame seeds for extra flavor and visual appeal.
  • With an Asian Starter. Offer steamed edamame or carrot ginger hummus, and pita chips to tide over hungry bellies until dinner time.
  • Pair with Simple Salad. For a refreshing balance, serve with a side of crisp rice vinegar cucumber salad or creamy avocado salad.
  • Side of Veggies. Pair with a simple side of stir-fried veggies like bok choy, broccoli, or stir fried cabbage to round out the meal.

Unique serving ideas

  • Start with Soup. Serve with a bowl of miso soup or egg drop soup for a cozy dinner experience.
  • DIY Noodle Bar. Create an udon noodle stir fry bar with various toppings, such as bean sprouts, nori strips, pickled jalapeno peppers, pickled red onions, a variety of fresh herbs, and sesame seeds for everyone to customize their own bowls. And, don’t forget the fortune cookies for a fun dessert.
  • Lettuce Wraps Style. Make pork udon lettuce wraps by spooning the mixture into large, sturdy lettuce leaves for a hand-held meal.
  • Add an Egg. Top the stir fry with a fried egg or soft boiled egg for a little bit of silky richness. 

Storing leftovers

  • Refrigerator Storage. Let the udon and pork stir fry cool completely to room temperature before transferring it to an airtight container. Then, store leftovers in the fridge for up to 3-4 days.
  • Reheating Instructions. Reheat the pork and noodles gently in a skillet on the stovetop, stirring occasionally, until warm throughout. Alternatively, you can reheat leftovers in short bursts in the microwave. Please note, regardless of the reheating method you may want to add a splash of broth, soy sauce, or water to the sauce if it thickens during storage. 
  • Freezer Storage. Unfortunately, freezing isn’t recommended as the udon noodles become soft and mushy during thawing.
Close-up photo of udon pork noodles garnished with sesame seeds.

Comforting, flavorful, fast, and endlessly adaptable, this recipe for pork udon noodle stir fry is everything you could possibly want in a weeknight dinner. With the combination of chewy noodles, savory pork, and an umami-packed sauce, it’s the kind of meal that will make you feel like a pro in the kitchen—without any stress.

I hope you give it a try and make it your own. Just don’t forget to share your delicious results in the comments below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, cheers, and happy slurping!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More Asian noodle recipes!

Overhead photo of pork and noodle stir fry garnished with sesame seeds and fresh herbs in a large skillet.

Pork and Noodle Stir Fry

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Equal parts deliciously cozy and perfectly slurp-worthy, this Udon Pork is about to become your new weeknight dinner hero. Featuring chewy udon noodles mingling with sizzling savory pork, and a glossy, umami-packed sauce that brings it all together, it's the kind of stir fry recipe that feels indulgent but comes together faster than you can order takeout. 

Equipment

  • 1 1-Cup Measure or Small Bowl (for making the stir fry sauce)
  • 1 Wok or Large Skillet (for stir frying pork and udon)

Ingredients 

  • 1/3 cup Low-Sodium Soy Sauce
  • ¼ cup Gochujang – or more to taste (substitute: hot chili paste) (SEE NOTES)
  • 3 1/2 TBS Light Brown Sugar – packed
  • 1 TBS Mirin
  • 1 tsp Unseasoned Rice Vinegar
  • 2 (7-ounce) packages Udon Stir-Fry Noodles (SEE NOTES)
  • 2 tsp Toasted Sesame Oil
  • 2 TBS Peanut Oil – or neutral oil, such as canola or vegetable (for stir-frying)
  • 1 pound Lean Ground Pork (substitute: lean ground beef, ground turkey, or ground chicken)
  • 1 bunch Scallions – thinly sliced and separated (about ½ cup light green parts for stir-frying and dark green parts for garnish)
  • 3-4 cloves Garlic – peeled & thinly sliced
  • 2 tsp Fresh Ginger – grated (from 1-inch knob)
  • 1 TBS Tomato Paste
  • to taste Kosher Salt & Ground Black Pepper
  • Garnish and Serving Suggestions: Sesame Seeds, Cilantro or Torn basil, Sesame Oil, Lime Wedges, Roasted Peanuts or Cashews

Instructions

  • Whisk the Stir Fry Sauce: To a 1-cup measure or small bowl, add the soy sauce, Gochujang, sugar, mirin, and vinegar.
    Use a whisk and stir the ingredients together until they're fully combined, then set the stir fry sauce aside.
  • Soak the Udon Noodles: Place the udon inside a large bowl and add enough HOT FILTERED WATER to cover the noodles completely. Next, use your hands to gently press the noodles down into the water to completely submerge them.
    Set the bowl of udon aside and let the noodles soak for 2-3 minutes, stirring a few times to loosen and separate the noodles.
    Once soaked, use a colander to completely drain the udon noodles. Then, transfer the noodles back to the bowl.
    Drizzle the noodles with the sesame oil and toss well to completely coat them in the oil. Set the udon aside.
  • Brown Pork: Heat the peanut oil in a wok or large wide skillet over medium-high heat.
    Once the oil is shimmering, add the pork and season to taste with salt and pepper. Break the pork apart into 8-10 large chunks so it spreads across the surface of the pan. Cook the pork, UNDISTURBED, until it's well browned on the underside, about 3 minutes.
    Then, flip the pork over and use a wooden spoon to break the pork into bite-sized pieces. Continue to cook, stirring occasionally, just until the pork is no longer pink, about 2-3 additional minute.
    (NOTE: You don't want to cook the pork all the way through in this step! It will continue to cook through in the following steps. You are just aiming to brown the outside.)
  • Add the Aromatics: Add the scallions (light green parts only), garlic, and ginger to the pork in the pan. Then cook, stirring constantly, until the garlic is aromatic, about 45 seconds to 1 minute.
    Next, add the tomato paste to the pan and cook, stirring occasionally, until caramelized, about 2 minutes.
  • Add the Stir Fry Sauce: Add the stir fry sauce to the pan and use a wooden spoon to scrape up any brown bits (fond) stuck to the bottom of the pan.
    Let the sauce come to a simmer and cook, stirring occasionally, for 2 minutes, or until the sauce is slightly thickened.
  • Add the Udon: Add the udon noodles to the pan and cook, tossing constantly, until the sauce clings to the noodles, about 1-2 minutes. Immediately remove the pan from heat.
  • Serve Udon Pork Stir Fry: Squeeze the fresh lime wedges over the spicy pork and udon noodles and toss to combine.
    Divide the pork udon among serving plates and garnish with fresh herbs and sesame seeds. Enjoy immediately!

Notes

  • Gochujang Paste: Gochujang is a Korean hot chili paste. It’s made with red chili, glutinous rice and soybeans. This fermented Korean condiment adds a depth of rich, slightly spicy flavor. You can find gochujang in the international aisle of most major grocery stores. Unfortunately, there is no great substitute for gochujang. However, you can substitute it with a Sriracha or a homemade chili pepper paste if you are in a pinch. Please note that either substitution will lack the complexity and depth of flavor found in gochujang. To make ¼ cup of paste, moisten 4 tablespoons of red chili pepper flakes with a bit of soy sauce and season with a 1/8 teaspoon of granulated sugar. Mix well until combined and paste-like. 
  • Scallions: Make sure you slice and separate the scallions into two piles – the light parts (for stir-frying) and dark green parts (for garnish)!
  • Udon Noodles: There are many varieties of udon noodles.
    • I use the shelf-stable vacuum-sealed pack of fresh noodles; however, the refrigerated packs work great too!
    • You can also use the frozen variety as well! Cook them according to package instructions – until 1 minute SHY OF AL DENTE since you will be stir-frying them. Quickly rinse the noodles under cold water to stop the cooking process. Drain the noodles and toss with sesame oil according to recipe instructions.
    • I do not recommend dry udon noodles for this recipe. 
    • If you can’t find udon noodles, you can substitute bucatini! However, you will need to cook the bucatini prior – make sure you undercook the pasta by 1-2 minutes to ensure your noodles don’t turn mushy during the stir-frying process.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 281kcal    Carbohydrates: 18g    Protein: 26g    Fat: 12g    Saturated Fat: 2g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 5g    Trans Fat: 1g    Cholesterol: 74mg    Sodium: 814mg    Potassium: 637mg    Fiber: 1g    Sugar: 11g    Vitamin A: 155IU    Vitamin C: 5mg    Calcium: 31mg    Iron: 2mg
Course: entree
Cuisine: Asian

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.

Rate and Comment!

Did you make this recipe? WONDERFUL! Please rate the recipe below!