Asian Style Udon Noodles with Pork and Mushroom

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Asian Style Udon Noodles with Pork and Mushroom: Can you add raw beets to a salad?I adore easy dinners such as these! The taste profile of these Asian-style udon noodles is excellent, and they come together quite quickly thanks to the addition of pork and mushrooms.

This dish beats any takeout you can imagine, and even when I’m worried and exhausted, I can still make something like this. Nothing compares, in my opinion, to handmade! Merely 10 minutes for cooking and 3 minutes for consumption.


To make beetroot simpler to digest, it’s frequently boiled or roasted before adding it to a salad.

Should you like to use raw beets in your salad, simply wash, peel, and finely grate them before combining them with the other salad ingredients.



Asian Style Udon Noodles with Pork and Mushroom



Saucy miso mushrooms with udon noodles recipe | BBC Good Food



  • 8 ounces of udon noodles (fresh)
  • 1 tablespoon olive oil


  • 1 medium shallot (chopped)
  • 4 cloves garlic (minced)


  • 1 pound pork chops (cut into thin strips (2 pork chops))
  • 1 cup mushrooms (I used cremini, chopped)


  • 5 green onions (chopped)
  • 2 tablespoons sesame seeds
  • ¼ cup peanuts (optional, chopped)



For sauce

  • 1 tablespoon sriracha sauce
  • 1 tablespoon honey


  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce


  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil


  • ½ cup soy sauce (light or low sodium)
  • 1 pinch red pepper flakes


  • ½ teaspoon black pepper
  • ¼ cup red wine




  • If using noodles, cook them as directed on the package or blanch them in boiling water for one to two minutes. Thoroughly empty and promptly follow with a cold water rinse. Put aside.
  • Combine all the sauce ingredients in a small bowl and whisk to combine.


  • In a wok or sizable skillet, warm the olive oil over high heat. Add the pork, shallot, garlic, and mushrooms to a hot pan and cook until the pork begins to brown and crisp.


  • Cook for two minutes after adding the noodles and sauce, stirring everything together. Take off the heat and add the peanuts, green onions, and sesame seeds as garnish.





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Nutrition Information


  • Serving: 1serving Calories: 480 kcal (24%) Carbohydrates: 34


  • (11%) Protein: 35g (70%)Fat: 22g (34%)Saturated


  • Fat: 5g (31%)Cholesterol: 76mg (25%)Sodium: 2096mg (91%)Potassium: 759mg (22%)Fiber: 4g (17%)


  • Sugar: 11g (12%)Vitamin A: 150IU (3%)Vitamin C: 7mg (8%)Calcium: 81mg (8%)Iron: 3mg (17%)






  • Properly stored, your noodles will last for 3 to 5 days in the fridge. To prevent bacteria from growing, your leftovers should not be left out after cooking for more than 2 hours.


  • If you’d like to freeze this dish, you absolutely can. Just keep in mind, your noodles may not come out as they did when fresh. You can store in an airtight container or freezer bag for 3-4 months.







How to make Asian style Udon Noodles with pork and mushrooms


  • Blanch Noodles – Blanch udon noodles in boiling water. Drain well and immediately rinse with cold water. Set aside.


  • Make the sauce: In a small bowl, whisk all the sauce ingredients together.


  • Cook: Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok – cook until the pork starts to crisp and brown. Add noodles and sauce – stir together and cook for 2 minutes. Remove from heat and garnish.


  • Serve – Serve while hot.


What are udon noodles?


  • Udon noodles are thick, white, slightly chewy, wheat-based noodles that originated in Japan. There are 3 different forms of Udon noodles: dried, fresh, and made from scratch. I used freshly cooked udon noodles that I always find in my local grocery store!


  • I love these because I don’t have to wait for my noodles to cook, just pop them in some hot water for a couple minutes, and they’re ready to dump in your wok.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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