Pork and Veggie Stir Fried Udon Noodles – an easy one pan meal you will love!
All About the Noodles
I don’t know about you, but noodles (in any form) may just be my favorite food. Udon noodles are like a thicker and chewier spaghetti noodle. You can make them from scratch, buy them dried, or buy the “fresh” variety where they’re kept slightly moist and can be thrown directly into a stir fry dish.
Feel free to replace the udon noodles with any form of rice noodle or even spaghetti noodles! Just be sure they’re soft first when you add them in.
Ingredients
Marinated pork. After slicing your pork chops in thin strips, you’ll marinate it in a cornstarch slurry, fish sauce, oil, and dark soy sauce for about 30 min while you chop up your veggies.
Sauce. A little sweet, and a little salty! The sauce will bring the dish together and remind you of takeout. We’ll mix together fish sauce, light soy and dark soy sauce, Shaoxing cooking wine, water, sugar, toasted sesame seed oil, and some ground white pepper.
Udon noodles. You can substitute rice noodles or spaghetti if udon isn’t an option in your area. Refer to the package to see if you need to soak or boil them before use.
Veggies. This is a perfect “clean out the fridge” type of recipe. I used carrots, red bell peppers, kale, and green onions but you could throw in just about anything! Try to slice them so they are similar in size and you should be set.
Garlic & ginger. Because they really do make everything better.
Pork and Veggie Stir Fried Udon Noodles
Ingredients
Marinated Pork
- 1 lb pork chops sliced thin
- 1 tbsp water
- 1 tsp corn starch
- 1 tsp neutral oil
- 2 tsp fish sauce
- ½ tsp dark soy sauce
Sauce
- ⅓ cup Shaoxing cooking wine
- ½ cup water
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- ½ tsp ground white pepper
Everything Else
- 14 oz fresh udon stir-fry noodles
- 3 tbsp neutral oil
- 1 tbsp ginger paste
- 5 cloves garlic minced
- 2 red bell peppers sliced
- 2 cups kale chopped
- 2 medium carrots sliced
- 4 green onions chopped
- 5 dried whole Sichuan chili peppers optional
Instructions
- Whisk together the pork marinade ingredients in a medium bowl. Add the pork and toss to coat. Let it sit at room temperature for about 30 minutes.
- Mix together all the sauce ingredients. Set aside.
- Heat 1 ½ TBSP of your oil in a large pan over high heat until its almost smoking. Add your veggies and stir fry for about 5 min until they begin to wilt. Remove the veggies from the pan.
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- Add the remaining oil to the pan and the pork in a single layer. Fry 2-3 min until it is slightly browned on the one side, then flip to cook the other side 1-2min.
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- Add the garlic, ginger, and Sichuan chili peppers (if using). Stir fry for another minute. Then add the noodles, veggies, green onion, and pour the sauce over top.
- As the noodles heat up, they will begin to soften and you'll be able to pry them apart. Continue to stir fry until all is incorporated well.
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
