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Published: Apr 19, 2018 · by Jennifer

20 Minute Spicy Pork Udon Stir Fry

Name: 20 Minute Spicy Pork Udon Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Ingredients: 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); 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); Additional sliced green onion; 2-3 Tbsp chopped peanuts

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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.