Stir-Fried Udon Noodles with Shredded Pork and Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty stir-fried udon noodles tossed with tender shredded pork and crisp seasonal vegetables in a savory soy-based sauce, ideal for a filling brunch or lunch. This chinese-inspired lunch ready in about 25 minutes pairs fresh udon noodles, pork shoulder, thinly sliced, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (12 ratings) Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to boil and blanch 12 oz fresh udon noodles for 1-2 minutes until just tender. Drain and rinse under cold water, then set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 8 oz thinly sliced pork shoulder and cook for 4-5 minutes until browned and cooked through.
  4. Step 4: Stir in 1 medium julienned carrot and 1 cup snap peas, cooking for 2-3 minutes until vegetables are crisp-tender.
  5. Step 5: Add the drained udon noodles, 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp sesame oil. Toss everything together and stir-fry for 2-3 minutes until noodles are heated through and coated in sauce.
  6. Step 6: Season with 1/4 tsp white pepper and garnish with 2 chopped green onions before serving.

Frequently asked questions

How long does Stir-Fried Udon Noodles with Shredded Pork and Seasonal Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Udon Noodles with Shredded Pork and Seasonal Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh udon noodles from drying out.

Can I substitute ingredients in Stir-Fried Udon Noodles with Shredded Pork and Seasonal Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Udon Noodles with Shredded Pork and Seasonal Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Udon Noodles with Shredded Pork and Seasonal Vegetables?

Chinese lunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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