Asian Style Udon Noodles with Pork and Mushrooms – a super quick and incredibly easy udon noodle dish with pork, mushrooms and a fiery sriracha sauce. Ready in 20 minutes tops!
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
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- 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
- Blanch Noodles – Blanch udon noodles in boiling water. Drain well and immediately rinse with cold water. Set aside.
- Make the Sauce – In a small bowl whisk all the sauce ingredients together.
- Cook – Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok – cook until pork starts to crisp and brown. Add noodles and sauce – stir together and cook for 2 minutes. Remove from heat and garnish.
- Serve – Serve while hot.
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
- Instant Pot Cashew Chicken
- 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
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Asian Style Udon Noodles with Pork and Mushrooms
Ingredients
- 8 oz udon noodles fresh
- 1 tbsp olive oil
- 1 medium shallot chopped
- 4 cloves garlic minced
- 1 lb pork chops cut into thin strips (2 pork chops)
- 1 cup mushrooms I used cremini, chopped
- 5 green onions chopped
- 2 tbsp sesame seeds
- 1/4 cup peanuts optional, chopped
For sauce
- 1 tbsp sriracha sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1/2 cup soy sauce light or low sodium
- 1 pinch red pepper flakes
- 1/2 tsp black pepper
- 1/4 cup red wine
Instructions
- Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- In a small bowl whisk all the sauce ingredients together.
- Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
- Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
- Serve while hot.
Recipe Notes
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Very good sauce!
I test tasted the sauce and had some doubts, but it was delish. I didn’t put all the sauce in and used minced pork (with a tsp of Chinese five spice). The enoki could be added a bit later – it doesn’t need much cooking. I also stirred through a raw egg just before serving, it coats the meat and gives it a silken texture. Serve with a side of greens.
This was soooo yummy!! I love that the sauce is not basic and has a lot of different flavours. We didn’t find it too salty, just right. But in other recipes I’ve added water to my soy sauce to thin it out and even out that salty flavour.
I do find the recipe makes A LOT of the sauce so I added lots of veggies! I added 3 cups of chopped bok choy and a few handfuls of julienned carrot. You get lots left over for lunches! Quick, easy and tasty! Will definitely make this again!
I made this recipe for the first time, last night, and it was so delicious that I will be making it regularly from here on out.
The dish looked as though it could use some green nutrition as I was starting the stir-fry steps, so I grabbed some rainbow chard I had in the fridge, quickly stripped the center stalks from them (which will be chopped and added to another stir-fry in a few days) and then coarsely chopped the remaining leaves and added them to the wok in Step 4. The final product was served over a scoop of brown rice, and it was heavenly!
Thank you for another winning recipe, Jo. You are a rock star in the kitchen!
Excellent recipe easy to customize to your taste