The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Marinade:

Directions

Instructions Checklist
  • Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.

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  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.

  • Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

Cook's Note:

Also great to use chicken or beef in this recipe. Add extra chile sauce to individual portions if you like it extra spicy like me!

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

599 calories; protein 29g; carbohydrates 78.9g; fat 17.6g; cholesterol 47.4mg; sodium 2871.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2019
It is spicy. Recommend starting with a ahead tablespoon of Sriracha and add as needed. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/04/2019
It is spicy. Recommend starting with a ahead tablespoon of Sriracha and add as needed. Read More
(1)
Rating: 4 stars
01/05/2020
i used chicken instead of pork. excellent. i might try rice noodles next time. loved the flavors. Read More
Rating: 5 stars
01/07/2021
We’ve been making this for over a year, we love it. Changes I made, 1 tablespoon Sriracha, usually use chicken. I add From our local Chinese or Asian Mart: canned corn, straw mushrooms, bamboo shoots and water chestnuts Optional onions, carrots and green onions and beans sprouts. Sometimes I use them sometimes I don’t. Be sure you have water boiling for the udon noodles before you start heating everything up. SO GOOD!! Read More
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Rating: 5 stars
12/29/2019
One of the best recipes I have ever made. I followed the sauce exactly. I added extra vegetables. I made it vegetarian by marinating firm tofu instead of pork chops. I serve the tofu as a Condiment so that it would not disappear in the dish Condiment so that it would not disappear in the dish and would not affect the texture of the sauce. My family asked me to make another batch to take home with them. Read More
Rating: 5 stars
01/06/2020
Perfect! And if someone wants to completely remove the sriracha then why would this be called spicy noodles some people are too much. This was perfect! Read More
Rating: 4 stars
04/27/2020
We enjoyed this dish even though I didn’t have any oyster sauce. I didn’t have fresh udon noodles, but the dry ones worked fine, just needed 10 min. to cook, so I steamed the broccoli for 5 minutes rather than boiling it in with the noodles. Next time I would cut the brown sugar in half, but otherwise, it was a tasty Asian dish. Read More
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