Stir-fried udon noodles with pork

  • Preparation 15 min
  • Refrigeration 1 h
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the sauce

  • 6 tablespoons soy sauce
  • 5 tablespoons hoisin sauce
  • 2 tablespoons vegetal oil
  • 1 tablespoon mirin
  • 2 teaspoons sesame oil
  • 1 teaspoon sriracha
  • Juice of 1/2 lime
  • 500 g pork tenderloin, thinly sliced
  • Salt and pepper from the mill


  • 600 g udon noodles
  • 3 tablespoons vegetable oil
  • 1 yellow onion, cut into large pieces
  • 4 Nantes carrots cut into julienne
  • 3 large garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 red pepper, halved, sliced
  • 5 baby bok choy, roughly chopped
  • 2 cups bean sprouts, rinsed and drained



  • In a large bowl, put the ingredients for the sauce and mix.
  • Add the pork and toss to coat well. Reserve in the fridge for 1 hour.
  • In a saucepan filled with boiling water, cook the udon noodles for 2 minutes. Pour into a colander, rinse thoroughly with cold water to stop cooking and drain. Give one or two chops with scissors to cut the noodles and set aside.
  • In a very large skillet heated over medium heat, add the oil followed by the onion, carrots, garlic and ginger. Cook 3 to 4 minutes, stirring constantly.
  • Increase heat to high and add the pork and the sauce. Cook for 2 minutes while stirring.
  • Add the bell pepper and cook,3 to 4 minutes or until the pork is cooked through.
  • Add the bok choy and noodles then cook for 3 minutes while stirring.
  • Remove from the heat, add the bean sprouts and toss. Serve and garnish with green onions!