We love wok dishes – they are often easy to prepare and really delicious. What else could you want? You heat up that big metal thing, throw everything inside, add a sauce, and lunch or dinner is ready. It’s that easy ;) These Yaki Udon Noodles with Pork are no different – super easy to do and on the table in record time. Well… and delicious. Should mention that as well I guess ;)
Most wok dishes work with fairly simple ingredients – noodles, veggies, meat, or some other type of protein. You can find all of that in pretty much any supermarket. When it comes to the ingredients that add more flavor to the dish, it can get a bit more difficult to find everything. Larger supermarkets now frequently have a section with Asian spices, sauces, and special ingredients, but this is not happening everywhere. If you have an Asian supermarket nearby, you are lucky here ;)
If you take a look at the recipe, you will notice that some ingredients are linked to an online shop. This is probably the easiest way to get all the necessary ingredients – just in case your supermarket does not carry all the necessary stuff. If you cook stuff like this here more often, the purchase will definitely be worth the extra penny for delivery. Just don’t buy stuff and then use it only once (happened to me) ;P
Yaki Udon is a popular dish in Japanese cuisine. I don’t think there is no ultimate »Yaki Udon« recipe – there are so many versions and pretty much all of them are extremely delicious. All you need are the thick udon noodles, some veggies, and some kind of protein. Whether it is pork (the most popular protein option), beef, or chicken – all of that will give you a delicious result. Even if you decide to use tofu. Also, very nice ;P
When it comes to udon noodles, you should go for the thicker ones. You can get different versions of udon noodles in Asian supermarkets. Dry udon noodles* are usually a little thinner and need to be cooked properly – the thicker udon noodles* are already pre-cooked and usually only need to be heated briefly. We have both versions at home, but the thicker noodles are definitely the better choice here ;)
If you like wok dishes like this one here, you should take a look at other recipes I got here on the blog. As mentioned already – we love these dishes – and we got quite a few of them here. Two of my favorite udon recipes: Spicy Pork Udon Noodles and Beef Udon Noodles Stir-fry. So good!
INGREDIENTS / ZUTATEN
(2 servings)
some roasted sesame oil* for frying
14 oz. (400g) udon noodles*
3 tbsp. dark soy sauce*
2 tbsp. soy sauce*
1 tbsp. oyster sauce*
1 tbsp. honey
1 tsp. rice wine vinegar*
3.5 oz. (100g) mushrooms, sliced
9 oz. (250g) minced meat (pork)
3.5 oz. (100g) snow peas, halved lengthwise
2 baby bok choy, quartered
some crispy chili oil*
some black sesame seeds
some spring onion rings
(2 Portionen)
etwas geröstetes Sesamöl* zum Anbraten
400g Udon Nudeln*
3 EL dunkle Sojasauce*
2 EL Sojasauce*
1 EL Oyster Sauce*
1 EL Honig
1 TL Reisessig*
100g Champignons, in Scheiben
250g Hackfleisch (Schwein)
100g Zuckerschoten, längs halbiert
2 Baby Pak Choi, geviertelt
etwas Crispy Chili Oil*
einige schwarze Sesamsamen
einige Frühlingszwiebelringe
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies. Clean the mushrooms and slice them. Wash and dry the snow peas, remove dry ends, and then cut them in half lengthwise. Wash and dry the bok choy, then quarter it. Set everything aside.
2. Prepare the udon noodles as per package instructions – I had to cook mine for 2-3 minutes. Drain and set aside. Mix the dark and light soy sauce, oyster sauce, honey, and rice wine vinegar in a small bowl. Set aside.
3. Heat up a large wok*, add some sesame oil, and stir-fry the mushrooms for 2-3 minutes until nicely browned. Add the minced meat and stir-fry as well until nicely browned – takes another 2-3 minutes. Next, add the snow peas and bok choy. Stir-fry for 2 minutes until softer. Add the sauce mixture and the drained udon noodles and mix everything until well combined – stir-fry for an additional minute or two.
4. Serve the noodles in bowls, add some crispy chili oil (optional), and sprinkle with sesame seeds and spring onion rings.
1. Als Erstes alle Zutaten vorbereiten. Die Pilze säubern und in Scheiben schneiden. Die Zuckerschoten waschen, trockene Enden entfernen und dann längs halbieren. Den Pak Choi waschen, trocknen und dann längs vierteln. Alles bereitstellen.
2. Die Udon Nudeln nach Packungsanweisung zubereiten – meine Nudeln mussten etwa 3 Minuten in Wasser gekocht werden. Abtropfen und zur Seite stellen. Dunkle Sojasauce, Sojasauce, Oyster Sauce, Honig und Reisessig in einer kleinen Schüssel verrühren und zur Seite stellen.
3. Einen großen Wok* mit etwas Sesamöl erhitzen. Die Pilze dazugeben und für etwa 2-3 Minuten anbraten – die Pilze sollten schön Farbe bekommen. Das Hackfleisch dazugeben und ebenfalls für 2-3 Minuten anbraten, bis es rundum gebräunt ist. Als Nächstes Zuckerschoten und Pak Choi dazugeben und etwa 2 Minuten mit anbraten – alles kontinuierlich bewegen. Die Soßenmischung und die abgetropften Udon Nudeln dazugeben, alles gut vermengen und weitere 1-2 Minuten anbraten.
4. Die Nudeln in Schüsseln anrichten, etwas Crispy Chili Oil darüber geben (optional) und mit Sesamsamen und Frühlingszwiebelringen bestreuen.
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Here is a version of the recipe you can print easily.
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Yaki Udon with Pork
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 2 1x
- Category: Pasta
- Cuisine: Asian
Description
A simple and easy dish for everyone who likes Asian dishes – Yaki Udon with Pork. The perfect weeknight dinner that’s super easy to prepare!
Ingredients
some roasted sesame oil* for frying
14 oz. (400g) udon noodles*
3 tbsp. dark soy sauce*
2 tbsp. soy sauce*
1 tbsp. oyster sauce*
1 tbsp. honey
1 tsp. rice wine vinegar*
3.5 oz. (100g) mushrooms, sliced
9 oz. (250g) minced meat (pork)
3.5 oz. (100g) snow peas, halved lengthwise
2 baby bok choy, quartered
some crispy chili oil*
some black sesame seeds
some spring onion rings
Instructions
1. Start by preparing the veggies. Clean the mushrooms and slice them. Wash and dry the snow peas, remove dry ends, and then cut them in half lengthwise. Wash and dry the bok choy, then quarter it. Set everything aside.
2. Prepare the udon noodles as per package instructions – I had to cook mine for 2-3 minutes. Drain and set aside. Mix the dark and light soy sauce, oyster sauce, honey, and rice wine vinegar in a small bowl. Set aside.
3. Heat up a large wok*, add some sesame oil, and stir-fry the mushrooms for 2-3 minutes until nicely browned. Add the minced meat and stir-fry as well until nicely browned – takes another 2-3 minutes. Next, add the snow peas and bok choy. Stir-fry for 2 minutes until softer. Add the sauce mixture and the drained udon noodles and mix everything until well combined – stir-fry for an additional minute or two.
4. Serve the noodles in bowls, add some crispy chili oil (optional), and sprinkle with sesame seeds and spring onion rings.
Notes
Make something amazing in the kitchen!
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