Pork Stir-Fried Udon recipe - ingredients, nutrition and when to eat it
This dish combines pork and udon noodles stir-fried with cabbage and onion and seasoned with the rich flavor of soy sauce.
This dish combines pork and udon noodles stir-fried with cabbage and onion and seasoned with the rich flavor of soy sauce. The noodles are chewy and the vegetables stay crisp, making it great for lunch or a satisfying dinner.
Japanese · 20 minutes to cook
Nutrition (per 508.5g serving): 540.9 kcal · protein 29.7g · carbohydrate 70.6g · fat 14.2g · sodium 1793.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t boil the udon noodles for too long; loosen them just until warm so they don’t become soft and mushy when stir-fried.
Tips: Stir-fry the pork thoroughly before adding the vegetables so its flavor naturally infuses them.
Tips: After adding the sauce, stir-fry briefly over high heat to keep the noodles from becoming soggy.
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Ingredients (1 serving)
- Pork shoulder — 100 g
- Cooked udon noodles — 200 g
- Cabbage — 80 g
- Onion — 50 g
- Carrot — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Ground black pepper — 1 pinch