These Udon noodles are a comforting and satisfying dish that combines tender pork mince with a rich, savoury sauce. This recipe offers a straightforward approach to making a meal that’s full of flavour without being overly complicated. The key is in the marination of the pork, which allows it to absorb the soy sauce, garlic, and ginger, creating a depth of flavour that comes through in every bite.
Once the pork is cooked, it’s combined with a creamy tahini and chilli bean sauce that adds a lovely richness to the dish. The addition of chicken stock gives the sauce a nice base, while the udon noodles provide a hearty element. As the dish comes together, you’ll also toss in fresh spring onions and shredded pak choy, adding a nice crunch and a pop of colour.
Cooking this dish is a bit of a balancing act—getting the pork browned and ensuring the noodles are cooked just right, all while allowing the flavours to meld together in the pan.
Once plated, a sprinkle of Sichuan sauce, chopped red chilli, fresh coriander, and roasted peanuts brings everything together, offering a bit of heat and texture. Serve it up, and you’ve got a lovely dish that’s sure to please. Whether you’re new to cooking or an old hand in the kitchen, these Savoury Pork and Udon Noodles are worth a try!
Savoury Pork and Udon Noodles
Ingredients
- 500g pork mince
- 2 tbsp dark soy sauce
- 4 tbsp sesame oil, divided
- 4 cloves garlic, peeled and crushed
- 2 tbsp fresh ginger, peeled and grated
- 2 tbsp chilli bean sauce
- 600g udon noodles
- 500ml chicken stock
- 4 spring onions, sliced
- 2 pak choy, shredded
- 4 tbsp tahini
- 4 tbsp soy sauce
- Sichuan sauce, for garnish
- 1 red chilli, finely chopped, for garnish
- Fresh coriander, for garnish
- Roasted peanuts, chopped, for garnish
- Salt and black pepper, to taste
Directions
- In a bowl, combine the minced pork, dark soy sauce, 2 tablespoons of sesame oil, crushed garlic, grated ginger, and chilli bean sauce. Mix well to ensure the pork is evenly coated. Cover the bowl and let it marinate for 30 minutes at room temperature.
- After the marinating time, heat a large frying pan or wok over medium heat. Add the marinated pork mixture and cook for about 5-7 minutes, breaking it apart with a spoon, until browned and cooked through.
- Stir in the tahini and soy sauce, mixing well to combine. Pour in the chicken stock and bring the mixture to a simmer. Allow it to cook for about 5 minutes, stirring occasionally.
- While the sauce is simmering, cook the udon noodles according to the package instructions. Once cooked, drain and set aside.
- Add the cooked udon noodles to the sauce in the frying pan, tossing to coat the noodles evenly in the sauce. Stir in the sliced spring onions and shredded pak choy, cooking for an additional 2-3 minutes until the pak choy has wilted.
- Divide the udon noodles into bowls. Garnish with Sichuan sauce, chopped red chilli, fresh coriander, and roasted peanuts.
- Serve hot and enjoy this flavourful dish!
