My love for noodles knows no bounds. Pasta, soba, rice vermicelli you name it, I love it. In my mind, udon has always been reserved for soup. Particularly reserved for that glorious soup I get at the Japanese restaurant. I never thought about using udon in a stir fry until I saw a recipe from Bon Appetít. Me being who I am, I had to add my own spin on it, so Spicy Pork and Udon Stir Fry was created.
Udon are thick, fat wheat noodles. They are so fat they have a chew to them, which is why they are a favorite of mine. I also used another ingredient that is near and dear to my heart and that is Toban Djan, which is a Chinese chili bean sauce. It is made from fermented beans, chilies, and garlic. This sauce packs a ton of flavor and gives the dish umami. You should be able to find both ingredients in any Asian supermarket or check the international aisle at a chain grocery store. The udon will be in a refrigerator section where fresh noodles are, and if you can’t find them sub another noodle. If they are not fresh you will need to pre-cook them before adding them to the stir fry.
- 4 - 7 oz packages instant udon noodles, flavor packets discarded
- 8 oz ground pork
- 1/4 of a small onion, sliced
- 2 tsp minced garlic (about 3 cloves)
- 2 tsp minced ginger (about a 1 inch piece)
- 4 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced (separated)
- 4 cups chopped baby bok choy
- 2 tbsp low sodium soy sauce
- 2 tbsp mirin
- 2 tbsp doban tojan ( I used Lee Kum Kee Chili Bean Sauce)
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1 tbsp neutral flavored oil (grapeseed oil, canola etc.)
- 1 tbsp sesame seeds
- Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 8 cups boiling water. Let sit 1 minute, very gently break up the noodles, then drain in a colander. Transfer noodles back to the bowl.
- In a small bowl, add the soy, mirin, doban tojan, salt, and sesame oil. Whisk to combine and set the sauce aside.
- Make sure all the ingredients are prepped and fairly close to the stove.
- Add 1 tbsp of oil to a large frying pan (or wok if you have one) over medium heat. Once hot add pork and about 1 tbsp of the sauce. Stir to coat the pork in the sauce then break up the pork for about 3-4 minutes or until most of the pink is gone and the meat is mostly crumbly.
- Turn the heat up to high and let sit undisturbed for 45 seconds, stir, and let sit again for another 30-45 seconds, browning the meat. Add the onion, ginger, garlic, and white and light green parts of the scallion. Saute for 1 minute or until fragrant. Add bok choy and sauté until wilted about 2-3 minutes.
- Add noodles and remaining sauce. Tossing gently to combine all the ingredients. Sprinkle with the sesame seeds and the dark green parts of the scallion. Serve immediately.
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