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Pork Udon Stir-Fry

Overhead photo of udon stir fry garnished with sesame seeds, sliced scallions, and cilantro in a large skillet.
Elevate your home cooking with this quick Pork Udon Stir Fry recipe, where delightfully chewy udon noodles meet tender crumbles of pork in a symphony of sweet, savory, slightly spicy, and perfectly umami flavors. Made in one pan with just 10 minutes of hands-on preparation, these deliciously satisfying pork noodles are perfect for weeknight dinners or impressing guests!
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings

Equipment

  • 1 1-Cup Measure or Small Bowl (for making the stir fry sauce)
  • 1 Whisk (for stirring the stir fry sauce)
  • 1 Wok or Large Skillet (for stir frying pork and udon)
  • 1 Wooden Kitchen Spoon (for cooking)

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

  1. 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. 
  2. Scallions: Make sure you slice and separate the scallions into two piles - the light parts (for stir-frying) and dark green parts (for garnish)!
  3. 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.
  4. 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.
  5. 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