Stir Fried Udon Pork: Sweet and Spicy Pork Noodles

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! 

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. Udon is an incredible versatile ingredient as they can be prepared in a variety of ways and served either hot or cold.

There are three types of udon noodles – fresh, frozen, or dry. For stir fry dishes, like pork udon, it’s best to use fresh (shelf-stable or refrigerated) or frozen udon as their chewy texture holds up well to high heat cooking.

• 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!
• Dried: Packages of dried udon noodles (they look similar to Italian pastas) are thinner, shorter and do not hold up well to this rich sauce. Also, dried udon noodles tend to either lack the same tooth-some texture or become quite soggy during stir-frying. Therefore, I do not recommend using dry udon noodles for this recipe. If you can only find dry udon, I recommend swapping the udon out for thick bucatini noodles instead!

To prevent the udon from sticking together during stir frying, be sure to toss them with a bit of sesame oil after soaking in hot water. Coating the noodles lightly with oil helps keep them separated and flavors them at the same time.

The best cuts of pork for stir fry recipes like this pork udon are those that cook quickly and remain tender. Cuts such as pork tenderloin, pork loin, or ground pork are excellent choices. If using a whole cut versus ground pork, be sure to slice the pork thinly against the grain.

Stir fry the pork until it is no longer pink in the center and has a slightly caramelized exterior. You should cook pork until it reaches an internal temperature of 145-degrees Fahrenheit (63°C) to meet USDA guidelines.

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.

This udon noodle stir fry recipe is incredibly flexible! There are various vegetables you can add, so please feel free to customize this recipe to your liking. I recommend using this recipe as a guide! Add whatever vegetables your family loves, or simply any fresh veggies that you have lying around!

Tips to keep in mind before adding veggies

1. Make sure you cut your vegetables into uniform sizes, so everything cooks evenly, and your stir fry is easier to eat!
2. When adding vegetables to a stir-fry, make sure you add the vegetables to the pan in terms of cook time – starting with the longest cooking vegetable first and ending with the quickest cooking. For example, always add onions first, followed by any hard vegetables, such as broccoli and peppers. Quick-cooking vegetables, such as cabbage should be added towards the very end of cooking.
3. If you are adding a lot of vegetables, you will need to increase the sauce. I recommend simply doubling the amounts of each sauce ingredient to make life easy!

• Onions: Onions are the most common vegetable to add to pork udon. They add a delicious, assertive flavor that complements the spicy, savory sauce.
• Broccoli: Crunchy broccoli is a popular vegetable to add to stir-fries as it’s always easy to find fresh at the store!
• Carrots: Carrots add a delightful crunchy texture and sweet flavor to udon noodles! I recommend finely shredding carrots for the best results.
• Mushrooms: Fresh mushrooms are a great way to add an extra earthy, umami flavor to your noodles!
• Snow Peas: Snow peas, also known as Chinese pea pods, are a classic way to add a fresh, slightly sweet taste to your dish!
• Bell Peppers: Bell peppers are a delicious addition to udon noodles! I prefer to use sweet red bell peppers (versus green); however, you can use whatever color you like!
• Cabbage: Fresh cabbage is a wonderful addition! Make sure you thinly slice the cabbage and add it towards the end as it’s incredibly quick cooking!
• Zucchini: Zucchini, with its mild flavor and soft texture, is a delicious addition if you are looking to sneak in more vegetables for kids!
• Bamboo Shoots: Bamboo shoots, also known as bamboo sprouts, are a popular ingredient in Asian stir-fries. They add a pleasant crunchy, yet tender texture and sweet flavor!