This Chinese-Style Udon with Pork Tenderloin combines thick, chewy udon noodles with tender slices of pork, crisp vegetables, and a deeply savory sauce with just the right amount of spice. You can cook this recipe in a wok or large skillet on your stovetop, or even out on your gas griddle. Udon stir fry comes together quickly and is a great all-in-one meal.
Chinese-Style Udon with Pork Tenderloin
I love a good stir-fry. It appears on our menu pretty frequently, and one of my kids’ favorites kinds is anything with noodles. Sometimes we’ll use yakisoba noodles, but my favorite is udon, for sure. They are bigger, have more chew than yakisoba, and absorb more of the sauce.
We recently checked out a great restaurant in the Chinatown neighborhood in Seattle, and one of my favorite dishes there is their udon. If you’re ever in the area and want to check it out, it is called Jufeng Noodle House. They don’t have a website, but it is worth the detour if you’re seeing a show in the city, for sure.
Also, Chinatown isn’t far from the stadium area, either. Parking can be a challenge, so build in a few minutes for that!
We got the Sautéed Udon Noodles with Seafood, among other things, and it was by far the BEST Chinese food I’ve ever had. And I’ve had some great Chinese food, including in the Chinatown neighborhoods in New York and London.
We will be back to try many more items on their menu.
As much as I’d like to say this recipe for Chinese Style Udon is just as good as Jufeng’s, I’d be lying. If you want the real thing, get yourself to Seattle, but I can say that this is as close as I can get and tastes amazing.
This udon recipe works well for meal prep, reheats nicely, and is endlessly customizable depending on what vegetables or proteins you have on hand. Try it once and you’ll see why it’s worth coming back to again and again.
Why You’ll Love This Dish
- Quick Cooking – Ready in under 45 minutes with minimal prep.
- Balanced Flavor – Sweet, salty, umami-rich sauce with a touch of heat.
- Textural Variety – Tender meat, chewy noodles, and crisp vegetables.
- Flexible Ingredients – Swap in different veggies or proteins as needed.
- Family Friendly – Big flavor without being overly spicy.
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Pork Udon Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Avocado Oil – Neutral, high-heat oil ideal for stir-frying on a hot griddle or wok.
- Pork Tenderloin – Lean, tender, and quick-cooking; great for high-heat searing.
- Broccoli Florets – Adds crunch and color; holds up well to stir-frying.
- Red Bell Pepper – Sweet, crisp, and vibrant; a great contrast to the savory sauce.
- Small Onion – Adds aromatic sweetness and depth once sautéed.
- Garlic – Builds foundational flavor; sautéed until fragrant.
- Gochugaru – Korean chili flakes with mild heat and smoky undertones.
- Fresh Udon Noodles – Thick, chewy noodles that absorb sauce beautifully.
- Water – Used for steaming the noodles and thinning the sauce as needed.
- Dark Soy Sauce – Rich, deeply colored soy with a slightly molasses-like flavor.
- Light Soy Sauce – Saltier, thinner soy sauce for seasoning.
- Dark Brown Sugar – Balances the salty and spicy notes with molasses sweetness.
- Chili Garlic Sauce – Adds a garlicky, spicy kick to the mix.
- Oyster Sauce – Adds umami depth and a touch of sweetness.
- Black Vinegar – Provides acidity and a slightly fruity tang.
- Cornstarch – Thickens the sauce to coat the noodles and meat evenly.
How To Make Chinese-Style Udon
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Chinese-Style Udon with Pork Tenderloin
- Prep the Ingredients – Trim and slice the pork tenderloin, julienne the vegetables, and mince the garlic. Mix all sauce ingredients in a bowl.
- Sear the Pork – Heat 1 tablespoon of oil in a wok or griddle over medium-high. Cook pork in batches until just cooked through. Set aside.
- Cook the Vegetables – Add another tablespoon of oil. Stir-fry the veggies until tender-crisp. Transfer to the same plate as the pork.
- Steam the Udon – Add the last tablespoon of oil, the noodles, and ½ cup of water. Cover and steam for 2-3 minutes per side to soften and loosen the noodles.
- Combine and Sauce – Return pork and veggies to the pan. Whisk and add the sauce. Stir until thickened and everything is coated.
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FAQ
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce keeps the noodles flavorful even after reheating.
What’s the best way to reheat this dish?
Reheat in a nonstick skillet over medium heat with a splash of water to loosen the sauce, or microwave with a damp paper towel to retain moisture.
Can I prep this ahead of time?
Yes. Slice the pork and vegetables, and mix the sauce up to 24 hours ahead. Store separately in the fridge for a quicker cooking process.
Can I make substitutions?
You can use chicken breast, tofu, or shrimp in place of pork. Swap the broccoli or bell pepper for snap peas, carrots, or mushrooms based on availability.
Serve This With…
- Scallion Pancakes or Pork Egg Rolls
- A simple Cucumber Salad
- Hot tea or chilled green tea
This pork and udon stir-fry is a practical, flavorful dinner that delivers on taste and convenience. It’s satisfying without being fussy, colorful on the plate, and versatile enough to adapt to what’s in your fridge. Once you’ve tried it, you’ll keep this recipe in your regular rotation.
More Recipes With Udon
I told you I loved udon noodles, and I wasn’t kidding. Here are some more ways to use that fresh udon!
- Beef Udon Soup
- Shrimp Udon with Miso Brown Butter
- Blackstone Steak Udon
- Miso Brown Butter Udon
- Spicy Yaki Udon
Chinese-Style Udon with Pork Tenderloin
Ingredients
- 3 tablespoons avocado oil
- 1 pork tenderloin
- 2 cups broccoli floretes
- 1 red bell pepper
- 1 small onion
- 3 cloves garlic
- 1 teaspoon gochugaru
- 1 pound fresh udon noodles
- ½ cup water
Sauce
- ¼ cup dark soy sauce
- ⅛ cup light soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons chili garlic sauce
- 2 tablespoons oyster sauce
- 1 tablespoon black vinegar
- ½ cup water
- 3 tablespoons cornstarch
Instructions
- Prep your pork tenderloin by removing the silver skin, cutting in half lengthwise, and then thinly slicing. Cut the vegetables into thin strips and set aside. Mince the garlic.
- Mix together all of the sauce ingredients and set aside.
- Preheat your griddle or a large wok on the stovetop over medium-high heat. Add one tablespoon of oil and cook the meat in batches. Cook until it is no longer pink and then remove to a plate.
- Add another tablespoon of oil to the griddle or wok.
- Cook the vegetables in batches until tender crisp.
- Remove to the plate with the meat and cover.
- Add the remaining tablespoon of oil to the wok. Put your fresh udon in and then add 1/2 cup of water to the wok and cover. Let the udon steam for 2-3 minutes and then flip and cover again. The steaming process will soften and loosen the noodles.
- Once softened, gently break apart, add in the pork and vegetables, and toss to combine.
- Reduce the heat to medium. Whisk the sauce ingredients to redistribute the cornstarch. Pour the sauce mixture over everything and start stirring immediately.
- Let it cook until the sauce thickens and coats all of the ingredients.
- Serve hot with a few shakes of sesame seeds if you want, for garnish.
Nicole Johnson
Wednesday 7th of May 2025
This simple recipe is packed with flavor and comes together in about 30 minutes! We love it!