I love simple dishes like this! These Asian style udon noodles take absolutely no time to prepare – with pork and mushrooms added to the mix, the flavor profile is out of this world. Even when I’m tired and stressed I can still put something like this together and it will beat any take out you can think of. In my opinion, nothing beats homemade! Only 10 minutes to cook and 3 minutes to devour.
What are Udon noodles?
Udon noodles are thick, white, slightly chewy, wheat-based noodles originated in Japan. There are 3 different forms of Udon noodles: dried, fresh, and made from scratch. I used freshly cooked udon noodles that I always find in my local grocery store! I love these because I don’t have to wait for my noodles to cook, just pop them in some hot water for a couple minutes and they’re ready to dump in your wok.
Ingredients
Udon Noodles – Fresh. I get mine from my local grocery store! Olive Oil – Can be substituted with vegetable oil, sunflower oil, avocado oil or safflower oil. Shallot – Medium size, chopped. Garlic – Fresh is best! Minced. Pork – I used chops, cut into strips. Mushrooms – I used cremini, chopped. Green Onion – Chopped, for garnish. Sesame Seeds – Optional garnish. Peanuts – these are also optional, toasted and chopped are best.
For sauce
Sriracha Sauce – You can substitute your favourite hot sauce if you’d like. Honey – Can be substituted with maple syrup or some brown sugar. Fish Sauce – You can leave this out if you prefer. Oyster Sauce, Hoisin Sauce – You can use both like I did, or you can choose one or the other if you don’t have both. Sesame Oil – I used toasted sesame oil. Soy Sauce – light or low sodium. Red Pepper Flakes – you can add as little or as much as you’d like depending on how spicy you want this. Pepper – To taste. Red Wine – You’ll want to use a dry red like: Cabernet Sauvignon, Pinot Noir, Zinfandel or Merlot.
How to make Asian style Udon Noodles with pork and mushrooms
Other additions
This is another dish that you can basically add everything but the kitchen sink to! If you don’t like pork you can switch it out for any other protein like chicken, beef, shrimp or tofu – the noodles and sauce will still taste just as good with whatever you pair them with! If you are feeling uninspired I have come up with some options to add to your noodles.
Carrot Bok Choy Celery Snow Peas Corn Hard Boiled Egg Seaweed Bean Sprouts Water Chestnuts Spinach
Leftovers
Properly stored, your noodles will last for 3 to 5 days in the fridge. To prevent bacteria from growing, your leftovers should not be left out after cooking for more than 2 hours. If you’d like to freeze this dish, you absolutely can. Just keep in mind, your noodles may not come out as they did when fresh. You can store in an airtight container or freezer bag for 3-4 months.
More incredible recipes to try:
Hoisin Chicken Udon Noodles Pad See Ew Tofu Drunken Noodles Easy Beef and Broccoli Stir Fry Sticky Honey Soy Chicken Wings Mongolian Beef Ramen Noodles Kung Pao Chicken Spicy Thai Chicken and Veggie Noodles Spicy Peanut and Chicken Soba Noodles Drunken Noodles with Chicken Sweet And Sour Pork Char Siu Pork (Chinese BBQ Pork)
