Description
The chewy udon noodles soak up a rich soy-based sauce in this classic Japanese stir-fry. Paired with ground pork and a medley of fresh vegetables, every bite is an explosion of umami flavors. The crisp crunch of bok choy and cabbage perfectly balances the savory notes of pork and garlic.
Whether it’s a busy weeknight or a cozy dinner for friends, this dish brings authentic Japanese flavors to your table. Customizable with different meats or a vegetarian twist, this versatile recipe is as comforting as it is delicious. Pair it with a side of miso soup or sushi for a complete Japanese-inspired meal.
Ingredients
Units
Scale
- 2 tbsp peanut oil or neutral cooking oil
- 2 servings udon noodles (500g)
- 250g ground pork
- 1/2 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups cabbage, chopped
- 1 carrot, julienned
- 2–3 baby bok choy, chopped
For the Stir-Fry Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1.5 tbsp brown sugar
- 1.5 tsp rice wine vinegar
- 1 tsp Gochugaru (Korean chili flakes), optional
Instructions
- Prepare the Sauce: In a bowl, mix soy sauce, oyster sauce, mirin, brown sugar, rice wine vinegar, and Gochugaru. Stir well and set aside.
- Prep Ingredients: Cook udon noodles according to package instructions. Drain and set aside. Julienne vegetables and chop bok choy.
- Cook the Pork: Heat oil in a wok or skillet over medium-high heat. Add ground pork and 2 tablespoons of the sauce. Cook for 4–5 minutes, breaking apart lumps.
- Add Aromatics: Stir in minced garlic and sliced onion. Cook for 1–2 minutes until fragrant.
- Stir-Fry Veggies: Add cabbage and carrot. Toss on high heat for 2–3 minutes until tender but crunchy.
- Combine: Add cooked udon noodles, bok choy, and the remaining sauce. Toss everything for 2–3 minutes on high heat until well coated.
- Serve: Garnish with chopped green onions and toasted sesame seeds, if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes