Spicy Stir-Fried Udon Noodles

Name: Spicy Stir-Fried Udon Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Yield: 4 servings
Ingredients: ½ cup soy sauce; 2 tablespoons oyster sauce; 2 tablespoons hoisin sauce; 2 tablespoons brown sugar; 1 ½ tablespoons Sriracha sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon garlic powder; 1 teaspoon freshly ground black pepper; 3 boneless pork loin chops, cut into bite-sized pieces; 2 (7 ounce) packages fresh udon noodles; 2 cups chopped broccoli florets; 1 tablespoon olive oil, or more as needed; ½ onion, finely chopped; 4 cloves garlic, finely chopped, or more to taste; 3 tablespoons bean sprouts, or to taste; 3 tablespoons julienned carrot, or to taste; 2 tablespoons diced green onion, or to taste

Rating: 4.5 stars

6 Ratings
6 Reviews
3 Photos

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.

By Raquel Teixeira

Gallery

Recipe Summary

prep:

20 mins

cook:

20 mins

additional:

4 hrs

total:

4 hrs 40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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.

Advertisement
Step 2

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.
Step 3

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

Per Serving:

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

Reviews (6)

Most helpful positive review

David Uhlemann

12/04/2019

It is spicy. Recommend starting with a ahead tablespoon of Sriracha and add as needed. Read More

Helpful

(1)

6 Ratings

5 star values: 3
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

David Uhlemann

12/04/2019

It is spicy. Recommend starting with a ahead tablespoon of Sriracha and add as needed. Read More

Helpful

(1)

gloriaduggan

01/05/2020

i used chicken instead of pork. excellent. i might try rice noodles next time. loved the flavors. Read More

Steve Sime

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

Marla

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

Dyani-Lenee Declet

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

Wendy

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

Back to Spicy Stir-Fried Udon Noodles

All Reviews for Spicy Stir-Fried Udon Noodles

- of Reviews

15 Instant Pot Recipes to Power You Through Whole30

20 Meatless Monday Ideas That Everyone Will Love

17 Blended Soups You Can Make Tonight

Spicy Stir-Fried Udon Noodles

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

Reviews (6)

Most helpful positive review

All Reviews for Spicy Stir-Fried Udon Noodles

Account

More

Account

More

Spicy Stir-Fried Udon Noodles

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

Reviews (6)

Most helpful positive review

All Reviews for Spicy Stir-Fried Udon Noodles