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Stir Fried Udon Noodles with Bok Choy
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4 from 2 votes

Stir Fried Udon Noodles with Bok Choy

Author: Marinka
An easy Japanese stir fried udon noodle recipe, Yaki Udon, that's ready in 20 minutes. For this Stir Fried Udon Noodles with Bok Choy is made with ground pork and an 5-ingredients sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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Servings: 2 people

Ingredients

  • 4 ounces udon noodles
  • 1.5 tablespoons oil neutral, peanut,sesame
  • 4 ounces ground pork
  • salt and pepper
  • 12 ounces bok choy
  • 1 teaspoon ginger fresh of paste
  • 1 teaspoon garlic fresh of paste
  • 5 spring onions white part

For the Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1/2 tablespoon fish sauce
  • 1/2 teaspoon brown sugar
  • 1 tablespoon mirin

Sprinkles

  • 1/4 tablespoon sesame seeds
  • spring onions green parts, cut on bias.

Instructions

  • In a skillet toast the sesame seeds over medium heat until they are golden brown and fragrant. Every now and then swirl the pan. The toasting time is a few minutes. Remove the seeds from the pan and allow them to cool. (NOTE 1)
  • Cook the udon noodles in water with salt. Cook shorter than the advised cooking time; you want them just under al dente. (NOTE 2) Drain them in a colander, rinse with cold water. To avoid sticking, toss the noodles with 1/2 tablespoon of the oil you use in this recipe.
  • Make the sauce by mixing all ingredients and set aside.
  • Heat 1 tablespoon of oil to the skillet and add the ground pork. Cook over medium-high heat. Allow the ground pork to brown on one side, before you start mixing it, like you do with beef. Pork browns better when worked less.
  • When the ground pork is cooked, add the garlic, ginger, and the white parts of the spring onion and the white part of the bok choy until the vegetables start to soften. (The green parts are used later in the recipe). Transfer to a plate.
  • Add the udon noodles to the skillet, (no need to add oil, because they were tossed with oil). Then add vegetable-meat mix and the sauce. Also add green parts of bok choy. Mix until warm and bok choy wilted. Add salt and pepper to taste.
  • Transfer to serving bowls and sprinkle with sesame sees and green part of the spring onions (NOTE 3)

Notes

  1. You can also decide to toast just half of the sesame seeds, so you have golden and light seeds to sprinkle over your dish.
  2. Cook the udon noodles shorter than indicated on the packaging. They will go back in the pan with the sauce and the vegetables to warm us and cook during that time a little more. If you start that process with al dente noodles, they will be mussy after warming up.
  3. Cut the green parts of the spring onions on a bias.

Nutrition

Calories: 507kcal | Carbohydrates: 51g | Protein: 24g | Fat: 25g | Saturated Fat: 5g | Sodium: 2253mg | Fiber: 6g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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