Fried Udon Noodle with Pork

I love making this when I want something fast but filling. The noodles are chewy and soak up all the sauce. It’s simple and always satisfying.

Why you’ll love this recipe

• Udon noodles are made with simple ingredients, offering a clean, satisfying carb base with a soft yet chewy texture that works beautifully in stir-fries.
• The pork fat renders as it cooks, coating the noodles and adding richness that enhances every bite without needing heavy sauces.
• The thick, chewy texture of udon makes it ideal for stir-frying, holding up well to sauces while delivering a satisfying bite.

Key Ingredients

• Oyster sauce: Adds deep umami and slight sweetness; without it, the dish can taste flat, though soy sauce with a touch of sugar can substitute.
• Udon noodles: Thick and chewy, they hold sauce well; thinner noodles can work but won’t provide the same satisfying texture.
• Chinese chili pepper: Brings aromatic heat and complexity; without it, the dish lacks contrast, though chili flakes can be used as a substitute.

✅Quick Tips: Loosen udon noodles in hot water before stir-frying to prevent clumping and ensure they separate evenly in the pan.

Key Steps

(I want to highlight a few key steps in this process, which should I do, and I will supplement with images, stick to 3-4 max)

# 1: It’s important to cook the pork to render fat and build a flavorful base.

# 2: Boil udon first so it gets separately easily when combined in wok to stir fry

Step 3: Finish with sauces and chili at the end to preserve aroma and balance flavor.

Fried Udon Noodle with Pork

Fried udon noodles are thick, chewy noodles stir-fried with sauce and ingredients for a quick and flavorful meal.

Author: Aila Lin Cooking Method: Pork Courses: Main Dishes, Noodles Recipe Keys: Q Quick & Easy S Stir Fry T Take Out

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Servings: 1

Ingredients

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1/2x 1x 2x 3x

• 2 packs udon noodles (fresh or frozen)
• 250 g pork belly (sliced)
• 1½ tablespoons soy sauce
• 1 tablespoon oyster sauce
• ½ tablespoon dark soy sauce
• 1 tablespoon chili powder
• 1 bag bean sprouts
• pinch of salt
• chives . (for garnish)

Instructions

1. Bring a pot of water to a boil and cook the udon noodles according to package instructions until tender. Drain and set aside.
2. Heat a wok or large pan over medium heat with oil. Add the eggs and scramble until just cooked, then push to one side of the pan.
3. Add the sliced sausage and your protein of choice (shrimp, beef, or chicken) to the pan. Stir-fry for 2–4 minutes until fully cooked.
4. Add the bean sprouts and stir-fry for about 1 minute until slightly softened but still crisp.
5. Add the cooked udon noodles to the pan. Season with soy sauce, oyster sauce, dark soy sauce (if using), chili powder, and a pinch of salt.
6. Toss everything together until the noodles are evenly coated and heated through, about 1–2 minutes.

7. Mix in the scrambled eggs, garnish with chopped chives, and serve the stir-fried udon noodles hot.