Pork Yaki Udon Noodles

Pork Yaki Udon is a very quick Japanese stir fried noodle recipe, ready in just 15 minutes! It only takes a simple five ingredient sauce to enjoy this savory stir fried yaki udon pork noodle dish.

Why you will love this recipe!

Fifteen minutes to dinner! What's not to like. Pick your protein and vegetables and you're ready to go, or simply keep it vegetarian.

Ingredients:

For the Stir Fry:

• 1 packet udon noodles, uncooked or 13 oz vacuum packed pre-cooked noodles
• 2½ c stir fry vegetables, chopped e.g. mushrooms, bok choy, onions, broccolini
• 2 stalks scallions cut 2 inches long
• ½ lb ground pork substitute: chicken, turkey, shrimp
• 1 tbs avocado oil

The Yaki Udon Noodle Sauce:

• 2½ tbs dark soy sauce
• 2 tbs oyster sauce
• 1 tbs mirin rice wine
• 2 tsp brown sugar
• ½ tsp rice wine vinegar

How to make this recipe:

Udon Noodles

1. Prepare udon noodles according to package instructions. For prepared: remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water.
2. Stir gently until your udon noodles are separated and pliable. This should take about 10 minutes for uncooked, 1 - 2 minutes for pre-cooked.
3. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

1. Heat your pan over high heat and add the oil. Add onions first to cook down 2 minutes, then add in the ground meat and stir fry until almost cooked.
2. Add the rest of the vegetables and stir fry until meat is fully cooked and vegetables are soft.
3. Next add in the noodles, sauce, and scallions. Toss to combine well and serve immediately.

Notes:

• Why Avocado Oil? Avocado oil can take the heat! Avocado oil is by far the safest oil for high heat cooking, due to its extremely high smoke point of 500°F. You can use avocado oil just like any other regular frying oil, while also making a healthier choice.
• Cooking the Udon Noodles: for udon noodles that come precooked, avoid overcooking them as they can get too soft quickly.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.

Equipment:

• Wok style frying pan
• Wooden spatula turners or Wok utensils
• Large Sauce Pot for boiling noodles
• Colander to strain noodles

Why a wok shaped pan?

We're not trying to be cool. A Wok's primary use is for making stir fry. The height of its walls make it ideal for retaining food while quickly stirring and tossing. Additionally, its rounded shape conducts heat very quickly, so it's ideal for dishes that incorporate seared meats flash fried vegetables. Many pan sets now include a wok shape frying pan.

The difference between udon & soba noodles

It's in the flour, Udon uses wheat flour for that dense and dreamy thick finish and chewy texture whereas Soba celebrates buckwheat flour with its slightly grainier texture. However, there are modern variations, this recipe uses brown rice udon noodles.

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Pork Yaki Udon Noodles

Yaki Udon is a very quick Japanese stir fried noodle recipe, ready in just 15 minutes! It only takes a simple five ingredient sauce to enjoy this savory stir fried yaki udon noodle dish.

Course Main Course

Cuisine Asian, Japanese

Keyword stir-fry, udon, udon noodles, yaki udon, Yaki Udon Stir-Fried Noodles with Pork and Broccolini

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Calories 597kcal

Author Bite Me Industries

Ingredients

• 1 packet udon noodles, uncooked or 13 oz vacuum packed pre-cooked noodles
• 2½ c stir fry vegetables, chopped e.g. mushrooms, bok choy, onions, broccolini
• 2 stalks scallions cut 2 inches long
• ½ lb ground pork substitute: chicken, turkey, shrimp
• 1 tbs avocado oil

Yaki Udon Noodle Sauce

• 2½ tbs dark soy sauce
• 2 tbs oyster sauce
• 1 tbs mirin rice wine
• 2 teaspoon brown sugar
• ½ teaspoon rice wine vinegar

Instructions

Udon Noodles

• Prepare udon noodles according to package instructions. For prepared: remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water.
• Stir gently until your udon noodles are separated and pliable. This should take about 10 minutes for uncooked, 1 - 2 minutes for pre-cooked.
• Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

• Heat your pan over high heat and add the oil. Add onions first to cook down 2 minutes, then add in the ground meat and stir fry until almost cooked.
• Add the rest of the vegetables and stir fry until meat is fully cooked and vegetables are soft.
• Next add in the noodles, sauce, and scallions. Toss to combine well and serve immediately.

Notes

• Why Avocado Oil? Avocado oil can take the heat! Avocado oil is by far the safest oil for high heat cooking, due to its extremely high smoke point of 500°F. You can use avocado oil just like any other regular frying oil, while also making a healthier choice.
• Cooking the Udon Noodles: for udon noodles that come precooked, avoid overcooking them as they can get too soft quickly.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.

 

Nutrition

Serving: 1serving | Calories: 597kcal | Carbohydrates: 52g | Protein: 32g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2043mg | Potassium: 1029mg | Fiber: 12g | Sugar: 7g | Vitamin A: 15137IU | Vitamin C: 33mg | Calcium: 117mg | Iron: 6mg