Stir-Fried Pork Udon

To me, there is nothing better than an Asian fusion dish, especially with two of my favorites: Japanese udon noodles and Chinese cabbage aka bok choy. Instead of ordering takeout, try this delicious recipe and I promise you will not regret it. This recipe was inspired by bon appetit.

The skillet when all the ingredients are added
A bowl full of udon!

Stir-Fried Pork Udon

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes


2 tbsp vegetable oil, divided

3 small heads of bok choy, cut finely and separated into leaves and stem

14-ounces of instant udon noodles

2 tsp toasted sesame oil

8 ounces ground pork

5 scallions, white parts coarsely chopped, dark-green parts sliced

2 tsp grated ginger

1 tsp crushed red pepper flakes

1/3 cup mirin

1/3 cup soy sauce

How to Make It

  1. Heat 1 tbsp oil in a large skillet over medium. Add bok choy stems and cook until browned. Reduce heat and add leaves until wilted. Set aside.
  2. Cover udon with 6 cups of boiling water. Let sit for 1 minute, stirring to break noodles apart, then drain. Transfer to bowl and toss with sesame oil. Add bok choy to bowl. Set aside.
  3. Heat remaining 1 tbsp of oil in same skillet over medium-high. Add pork, break it up, and cook until browned. Add white parts of scallions, ginger, and red pepper. Cook until scallions are softened, about 1 minute.
  4. Add udon mixture, mirin, and soy sauce and cook, until noodles are coated in sauce. Remove from heat and top with dark-green parts of scallions.

2 thoughts on “Stir-Fried Pork Udon

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