Stir-fried pork and sesame udon noodles
We just love noodles. They’re fun to eat, and this pork stir fry with udon noodles is no exception. Quick, economical and very tasty you’ll be chowing down in 30 minutes. Here we’ve used choy sum as the green but lots of other veggies can replace it…..think broccoli, white cabbage, baby spinach, wombok, bok choy or any Asian leafy green.
Udon noodles are fat, chewy and bouncy. Perfect to have in the pantry for when you look in the crisper and decide that tonights dinner is going to be a stir fry with noodles. Udon noodles come pre-cooked and are shelf stable which makes them perfect for having in the pantry. They are a very popular Japanese noodle made with wheat.
Mirin is a type of rice wine similar to sake and adds sweetness. You can substitute with Chinese Shaoxing wine but would need to add a teaspoon or so of sugar to the recipe. You could also use sherry at a pinch.
TOGAROSHI -(USE CHILLI POWDER IF UNAVAILABLE)
Shichi-mi togaroshi, seven flavour chill pepper, also known simply as shichimi, is a common Japanese spice mixture containing seven ingredients. Chill is the dominant flavour then orange peel, sesame seed and ground ginger round out the flavour. It’s worth seeking out for a welcome addition to serve over rice. Found at Asian supermarkets.
Pork noodles with udon noodles is a very quick dish to put together. A little bit of chopping, quick soak of the noodles and some flashy stir-frying and you’re good to go. It pays to have some pork mince in the freezer and then add whatever’s in the crisper for a mouthful of fun eating.
Do you have a quick noodle recipe?
These bouncy, fat and chewy noodles are a quick and easy dish to make.
- 3 packs 21 oz (600g) pre-cooked udon noodles
- 1 tablespoon sesame oil
- 6 cloves garlic roughly chopped in largish pieces
- 3 inch (6 cm) piece of ginger peeled, sliced thinly then cut into matchstick sized pieces
- 6 spring onion sliced – white and green parts kept separate
- 500 g pork mince
- 2 cups sliced Asian greens e.g bok choy, pak choy or choy sum
- 1/4 cup light soy sauce
- 1/4 cup mirin or Shaoxing wine
- 3 tablespoons toasted sesame seeds
- 1 teaspoon chill powder or togaroshi
- cover noodles with boiling water and allow to sit for a few minutes then gently coax noodles apart with tongs
- drain noodles and toss with sesame oil then put to one side
- heat oil in a wok or large fry pan over medium to high heat and add ginger, garlic and spring onion stirring for 3-4 minutes
- move ginger, garlic and spring onion to one side of the wok and add pork mince
- leave pork cooking without disturbing for 2 minutes then stir till pork loses its pink colour
- break up pork pieces using a spatula
- now add vegetables and stir through for a minute
- add soy sauce, mirin, noodles, sesame seeds and chill powder mixing thoroughly
- continue cooking till vegetables are wilted and cooked – about 2-3 minutes
- stir through remaining green tops of spring onion
- serve and enjoy
- udon noodles are in most supermarkets generally in the Asian section on shelves
- Category: stir fry
- Method: wok
- Cuisine: Japanese
Keywords: pork stir fry with udon noodles