Full of flavour and weeknight easy! This 20 Minute Spicy Pork Udon Stir Fry uses wok-ready udon noodles means no boiling is required, so dinner is ready in just 20 minutes!
Udon noodle stir fries are a favourite fast and easy meal around here. I love the heartiness of these fat noodles! This 20 Minute Spicy Pork Udon Stir Fry, combines quick marinated pork with vegetables, udon noodles and a spicy sauce.
Don't worry though if you aren't a spice lover. You can easily control the heat.
If you start with fresh, frozen or shelf-stable, vacuum sealed udon, there is no need to cook the udon ahead. They can go straight into the wok! For frozen udon noodles, place them in a bowl of cold water to thaw just before you start your stir fry and then right into the wok.
This udon stir fry is the 2nd of three recipes I'm sharing this week that use "Fast Fry" boneless pork loin cutlets. Check out my Pork Tonkatsu Bowl, for another recipe. Watch for a 3rd pork loin recipe on Saturday.
Cook's Notes for 20 Minutes Spicy Pork Udon Stir Fry
The heat in this udon stir fry comes from the Sambal Oelek. Using the 2 tsp will give you a nice kick. Add more if you're a spice lover and of course, less if you're not :) Sambal Oelek is more powerful in the heat department than Asian Chili Garlic Sauce. If you are using that option, you may need a bit more.
You could easily substitute boneless chicken (thighs or breast), for the pork in this stir fry. Or leave out the meat altogether for a vegetarian version.
As noted in the recipe instructions, as we are using the same sauce as a marinade (with the raw pork) and as a sauce in the stir fry, you'll want to be sure to boil the finished sauce for several minutes, to ensure any meat juices are cooked.
Love udon noodles? Check out my vegetarian 15 Minute Udon Stir Fry, this spicy orange udon stir fry or this Udon in a spicy peanut sauce.
Udon Noodle Options
Udon noodles come in many forms. The most commonly available are the shelf-stable, vacuum packed soft udon. These usually come in packages of 2 or 4 individual packages of about 7oz. each. These can go straight from the package into the wok.
When I'm at the Asian Market, I like to pick up frozen udon. Frozen udon would always be my first choice for udon noodles, if they are available. The frozen udon is generally one package, but inside you will probably find 5 segments of noodles, of about 7.5 oz. each. To use, simply break off what you need and thaw them in a big bowl of cold water (takes only about 10 minutes), then they go straight into the wok. While conventional wisdom suggests that these should be boiled ahead, I've never found that to be necessary with a stir fry. They cook up just fine for me without pre-boiling.
If you are very lucky, you might find fresh udon noodles. They are scarce though. If you do find some, they can go straight into the wok, too.
Finally, there is dried udon noodles. Like dried pastas, these must be boiled before using in a stir fry. I've never found dried udon to be worth the trouble of boiling them. They lack that fat appearance and chewy texture that I so love about udon.
20 Minute Spicy Pork Udon Stir Fry
Ingredients
Sauce:
- 2 tsp Sambal Oelek (or Asian Chili Garlic Sauce)
- 1 Tbsp + 1 tsp rice wine vinegar
- 1/2 cup soy sauce
- 2 tsp sesame oil
- 1/4 cup brown sugar
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
Stir Fry:
- 4-5 thin boneless "fast fry" pork loin cutlets
- 1 Tbsp cooking oil
- 1/2 medium onion (sliced)
- 1 medium carrot (peeled and cut into matchsticks)
- 1 medium red pepper (core and seeds removed and cut into matchsticks)
- 1/2 cup green onion (sliced diagonally (green part only))
- 3 cups baby spinach
- 15 oz fresh (frozen or vacuum-sealed udon noodles)
For garnish:
- Additional sliced green onion
- 2-3 Tbsp chopped peanuts
Instructions
- In a medium bowl, stir together the Sauce ingredients. Set aside.
- Trim any bit of fat off the then pork loin cutlets, then slice against the grain (width-wise) into bite-sized strips. Place into sauce and set aside to marinade a bit while you prepare your vegetables.
- Prepare your vegetables by cutting your carrots and red pepper into matchsticks. Slice up the onion and green onion and have the baby spinach at hand. Keep separate vegetables separate, as they will be added at different times.
- Heat a Tbsp of oil in a wok or skillet over medium-high heat (or a touch higher even) until hot. Using a slotted spoon (or strainer) remove the pork pieces from the marinade to the hot wok. (leaving the marinade in the bowl or reserving marinade). Cook pork, stirring, until cooked through. Remove to a bowl.
- Add carrots to wok and cook, stirring, for about 2 minutes (I sometimes like to add a tablespoon of water here, to help the carrots cook more quickly and thoroughly). Add red pepper and cooking onion and cook a further minute or so, or until tender crisp. Add the green onion and cook, stirring, for another 30 seconds or so. Return pork to the wok.
- Pour reserved marinade into wok and bring to a boil. Allow to boil for a minute or two. *Note: As we used the marinade earlier with raw meat, it is important that the sauce boil for several minutes, so don't skip that part. Add udon to skillet and cook, tossing until udon is hot and well coated with sauce, 2-3 minutes.
- Remove wok from heat and scatter baby spinach overtop. Allow to sit for 30-45 seconds, then toss the spinach into the stir fry, where it will wilt slightly from the heat of the stir fry.
- Serve warm, garnished with chopped peanuts and additional sliced green onion.
Diane says
Made this dish. So so good. Thanks so much.
Jennifer says
So glad to hear, Diane :) Thanks so much!
Fausta says
This recipe was amazing, for sure a family fav. Thanks for sharing xx
Olivia Yozipovic says
Made this last night and my husband and I loved it! Easy and flavourful. I subbed out the pork for elk and added a can of baby corn, but besides that followed the recipe to a T and it turned out great! I’ve always struggled with having stir fry turn out so this was such a nice surprise! Will be making this regularly. Thanks for the recipe!
Jennifer says
So glad to hear, Olivia :) Thanks!
Laurel says
Delicious! We love udon noodles, and this recipe did not disappoint! I did my prep earlier in the afternoon, and this came together in a snap for dinnertime. The spiciness with the 2 teaspoons of sambal was perfect for me, and hubby added more at the table, which is the usual for him. This recipe goes into my monthly rotation; thank you for sharing it!
Jennifer says
So glad to hear, Laurel :) Thanks so much!
Rose Tucker says
I made this using some ground pork I had, and it turned out great - so delicious! Thank you for this wonderful recipe!
Jennifer says
So glad to hear, Rose :) Thanks!
Julie Wilson says
Yummo! Just made this and that sauce is awesome. Definitely will be a favourite. I used left over roast pork.
Jennifer says
So glad you enjoyed it, Julie :) Thanks so much!
Lynn says
Do you have to use a wok or can you use a big skillet?
Jennifer says
You can use a big skillet, you just want to make sure it works well at high heat (anything Teflon/non-stick isn't recommended for high heat).
Karine says
Spicy and delicious. Thanks!
Jennifer says
So glad you enjoyed it, Karine :) Thanks!
Toots says
Awesome recipe! I only used 2 pork chops because that's all I had defrosted. Otherwise I did the recipe exactly as written. I used a handful of shredded carrots from a bag I had just to save time instead of cutting a whole carrot into julienne slices. Had a nice spicy/sweet balance which is my favorite combination. My husband loved it.
Jennifer says
So glad you enjoyed it! I will often use spiralized carrots chopped up, too, just to speed it up even more :) Thanks!
April says
So so good!
Jennifer says
So glad you enjoyed it, April! Thanks so much :)
Sharon says
Thank you so much, Jennifer! I have made this recipe twice this summer and just bought more udon. I substituted chicken thighs instead of using the pork but everyone loved it! I’ve never cooked (or knew what) udon noodles were but had to find out quick as a treat for my visiting 11 year-old nephew from overseas! He ate 2 bowls! Then I heard my other nephew and niece enjoyed it too! Thank you for sharing your recipes and beautiful photos. I’ve told several of my friends about your fabulous website.
Jennifer says
Hi Sharon and thanks so much! I'm glad this one was a hit :)
April says
Omg! So so good!!
Denise says
I had a pork tenderloin that needed to be used up, and I wanted something different. This was a fantastic recipe with just the right amount of heat and a lot of flavor. I added parboiled broccoli to the veggie mix. The family raved about this meal. Will make again soon!
Jennifer says
So glad you enjoyed it, Denise! Thanks :)
Danielle says
Wow thank you so much for this great recipe! I did substitute the carrots for mushrooms and used ground pork instead and it turned out great. Will definitely make again!
Jennifer says
So glad you enjoyed it, Danielle! Thanks :)
Ron says
Made this last night and it was EXCELLENT! Followed the recipe but made one addition of a couple of celery stalks sliced thinly. It adds a nice crunch.
Jennifer says
So glad you enjoyed it, Ron! Love your celery addition. Thanks :)
Cathy says
Jennifer,
Just tried the Spicy Pork Udon Stir Fry, it was EXCELLENT!!!
So many times I try to make a stir fry and the flavor is just so, so, but this one is spot on.
Jennifer says
So glad you enjoyed it, Cathy! Thanks :)
Gia from Perth says
Hi, I just wanted to express our delight in finding your recipe. I’ve made this meal several times now and we just love the beautiful flavours and aroma of this dish.mmmm mmmm mmmm.
Jennifer says
Hi Gia! So glad you are enjoying it! Thanks :)
Laura | Tutti Dolci says
Such a mouthwatering stir fry, and you can't beat ready in 20 minutes! :)
Jennifer says
Thanks Laura!
Christina says
Holy mother of food bloggers. Your recipes have always impressed me but you just brought your A-game this week! WOWZA! I'm all kinds of craving udon stir fry now! I don't know what's making me drool more, your food photography or written recipe. PINNING!
Jennifer says
Thanks so much, Christina :)
Cheyanne @ No Spoon Necessary says
I actually have a bag of udon noodles in my pantry and they are just BEGGING to be made into this delicious stir-fry, Jennifer!!! I love anything spicy, so this is right up my alley and perfect for dinner tonight! Cheers, friend!
Jennifer says
Thanks Cheyanne!
Milena says
These are just scrumptious, Jennifer! I see your point about using the fresh udons. That's probably the missing piece on why when I make udon noodles the texture seems off. Delicious sauce!
Jennifer says
Thanks Milena :)
sue | theviewfromgreatisland says
I'm so excited you're focusing on pork this week, I was just thinking that I haven't cooked with it in a while. I love these squiggly saucy noodles, this meal looks right up my alley :)
Jennifer says
Thanks Sue :) Pork is in regular rotation here, so always looking for new ways to enjoy it!
Tricia says
I love Udon noodles and especially when tossed in a gorgeous rich sauce like this! The perfect meal any time of the day for me. Pinning to try later!
Jennifer says
Thanks Tricia :)
Dawn - Girl Heart Food says
Girl, you are just hitting it out of the park with all these delicious recipes! Another one I have to add to my 'to try' list. Big 'ol YUM!
Jennifer says
Thanks so much, Dawn :)
Mary Ann | The Beach House Kitchen says
Yay for more recipes for those pork cutlets! Tom and I would both really enjoy this one Jennifer. And only 20 minutes? Yes!
Jennifer says
Thanks Mary Ann :)
annie@ciaochowbambina says
It's hard to believe that this can be ready in just 20 minutes! So much flavor packed in this beautiful dish! Loving your pork recipes, Jennifer!!
Jennifer says
Thanks Annie and yes, udon stir fries are one of my favourite fast and flavourful meals!