This Udon Stir-Fry recipe is made in just one pan and ready in 20 minutes or less! Featuring thick, silky udon noodles and pork (or your choice of protein) tossed in a delicious 4-ingredient yaki udon sauce! These noodles are totally customizable - add any vegetables you love, or omit the meat and substitute tofu or mushrooms! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
ServingSuggestions:Sesame Seeds, Cilantro or Torn basil, Sesame Oil, Lime Wedges, Roasted Peanuts or Cashews
Instructions
Mix the sauce: In a 1-cup measure or small bowl, whisk together the soy sauce, Gochujang, sugar, mirin, and vinegar. Set aside.
Soak the noodles: Add the noodles to a large bowl and cover with HOT water. Gently press the noodles down to completely submerge them. Soak noodles for 2-3 minutes, stirring to loosen and separate the noodles. Drain in a colander. Transfer the noodles back to the bowl and toss with the sesame oil. Set aside
Brown sausage: Heat peanut oil in a wok or large wide skillet over medium-high heat. 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, undisturbed, until the pork is well browned on the underside, about 3 minutes. Turn the pork over and use a wooden spoon to break the pork into bite-sized pieces. Cook, stirring occasionally, just until the pork is no longer pink, about 2-3 additional minute. (Don’t worry about the pork being cooked through, it will continue to cook in the following steps.)
Add the aromatics: Add the scallions (light green parts only), garlic and ginger. Cook, stirring, until aromatic, about 1 minute. Add in the tomato paste and cook, stirring occasionally until caramelized, about 2 minutes.
Add the sauce: Add the sauce and scrape up any brown bits stuck to the bottom of the pan. Bring to a simmer and cook for 2 minutes, or until the sauce is slightly thickened.
Add the noodles: Add the noodles to the pan and cook, tossing constantly, until the sauce clings to the noodles, about 1-2 minutes. Remove from heat.
Serve: Squeeze fresh lime wedges over the spicy pork and noodles; toss to combine. Divide the dish among serving plates and garnish with fresh herbs and sesame seeds. Enjoy!
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.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.