Easy Udon Noodle Stir-Fry with Pork

udon noodle stir-fry

Meat | January 29, 2018 | By

Dinner’s ready in 20 minutes with this super Easy Udon Noodle Stir-Fry!  This recipe is from fellow food blogger Emily Dingmann with A Nutritionist Eats. Emily’s take on this dish: Stir-fries are the answer for quick and healthy dinners and this one is SO good. It’s a flavorful noodle bowl that tastes like take-out AND is packed with protein and fresh vegetables. 

Udon noodles – let’s talk about them! So you may have had them out, but chances are that you’ve never cooked with them. (At least I hadn’t until now.) Udon noodles are a Japanese wheat-based noodle. I love them because they are thick and have a great chewy texture and because they are frequently found fresh, you don’t even have to boil water, just throw right into the stir fry.

For this easy udon noodle stir-fry we’re going to quickly sauté some ground pork with mushrooms and Napa cabbage, and then an easy sauce. It’s another meal that includes all of the components I always go for (protein, veggies, flavor, starch!) in one bowl. Dinner’s ready in 20 — let’s get to it!

Udon Noodles

Photo Credit: A Nutritionist Eats

Ground pork and lots of fresh veggies are stir-fried and tossed with thick Udon noodles for this delicious bowl of everything!

Udon Noodle Stir-Fry

Photo Credit: A Nutritionist Eats

Dinner is on the table in just 20 minutes with this super easy and flavorful Udon Noodle Stir-Fry dish!

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Easy Udon Noodle Stir-Fry with Pork
  • 2-inch knob of ginger
  • 4 cloves of garlic
  • 4 ounces shiitake mushrooms
  • ½ head Napa cabbage
  • 1 teaspoon vegetable oil
  • 1 pound ground pork
  • 1 pound fresh udon noodles
  • 3 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • Sliced green onions for garnish
  • Sambal oelek for drizzling
  1. Peel and mince the ginger and garlic. Wash shiitake mushrooms with a wet paper towel and thinly slice. Slice the Napa cabbage.
  2. Heat a large pan (biggest you have!) over medium-high heat and add oil to pan once hot. Add the ground pork and cook for about 3 minutes, breaking up meat with back of a wooden spoon. Add in the garlic and ginger and stir-fry for another 3 minutes, stirring frequently. Add mushrooms and cook for another 3 minutes, stirring frequently. Add cabbage, noodles, soy sauce, sesame oil, and fish sauce. Toss with tongs to combine well. If your pan is TOO full, cover for about a minute to help the cabbage wilt down.
  3. Top the noodles with green onions and sambal oelek. Serve immediately.
Recipe and photos courtesy of A Nutritionist Eats food blog.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Tofu Pad Thai.

tofu pad Thai

Shop products featured in this recipe:

   sesame oilsoy sauceUdon noodlessambal oelekfish sauce

Stir-Fry Broccoli & Baked Tofu

Sides, Vegetarian | August 22, 2016 | By

I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish!  Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week.  The baked tofu has a great firm texture and is so much healthier than the deep-fried version.  I honestly could eat this entire portion myself! (Sucks for my hubbie)!   

5.0 from 1 reviews
Stir-Fry Broccoli & Baked Tofu
Serves: 4
  • 1 (8 oz.) block of extra-firm tofu
  • 2 tablespoons canola oil
  • 2 small bunches broccoli, cut into bite-sized pieces
  • 5 garlic cloves, minced
  • 1 Thai chili pepper, chopped (seeded for less heat)
  • 2 tablespoons hoisin sauce
  • Pinch of salt
  • Cooked white or brown rice
  1. To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
  2. Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
  3. Serve with a side of steamed white or brown rice.