This Ground Pork Udon is a satisfying, quick-cooking meal packed with savory miso flavor, tender ground pork, and lots of fresh vegetables. With a homemade sauce made from soy sauce, Japanese BBQ, and miso, it’s bold but not overpowering.
Ground Pork Udon Stir-Fry
I’m such a huge fan of fresh udon noodles. It makes stir-fry night so much better. Just toss in whatever protein you have lying around, all those vegetables in the drawer that are about to turn, and whip up a quick little sauce and you have dinner done in about 30 minutes.
We seem to always have ground pork around lately, and I’m not sad about it. Not only do I use it in this spicy udon, but it also gets mixed into Spaghetti and Meatballs, my Meat Sauce, and these Greek Meatball Bowls.
If you don’t have ground pork, you can use chicken thighs or pork tenderloin for this recipe.
Why You’ll Love This Dish
- Quick Cooking – Ready in about 30 minutes using minimal equipment.
- Balanced Flavors – Rich miso and soy flavor with a sweet BBQ twist.
- Colorful Vegetables – Adds texture and nutrients in every bite.
- Adaptable – Easy to tailor with other proteins or noodles.
- Meal Prep Friendly – Stores and reheats well throughout the week.
Spicy 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.
Meat Mixture
- Avocado Oil – This is my go-to oil for all high-heat cooking. It has a high smoke point and neutral flavor.
- Ground Pork – Juicy and flavorful, it cooks quickly and absorbs sauces well. You can use ground chicken or turkey if that’s what you have on hand.
- Garlic – Fresh garlic please! Stay away from the jarlic. If you really need a ready-to-go option, the Gourmet Garden paste is much higher quality than the “jarlic” that’s been questionably popular for the last 20 years or so.
- Ginger Paste – Fresh ginger also works, but make sure to finely mince it.
- Sesame Oil – I ALWAYS have sesame oil in my house. It adds so much flavor to dressings, soups and stir fry!
- Red Miso Paste – Deep, fermented flavor that tastes great in so many different Asian-style sauces and marinades.
- Dumpling Sauce – A tangy, slightly sweet base that balances the miso. If you don’t have dumpling sauce, you can sub in a batch of my homemade potsticker sauce.
Noodles & Vegetables
- Fresh Udon Noodles – Thick and chewy, these noodles hold sauces well. I do not recommend dry udon, if you can even find it.
- Broccoli – Adds texture and soaks up the sauce well.
- Red Bell Pepper – Yellow or orange peppers can be added instead. Throw all green peppers in the garbage. They are gross. 😉
- Yellow Onion – Or white onion, or green onion are fine to use here.
- Zucchini – Mild and tender, zucchini cooks quickly in high heat. I love using a crinkle cut on zucchini for stir-frying.
- Baby Bok Choy – Mild, crisp greens that soften quickly while fresh. Make sure to wash these well! They are usually hiding trapped sand between the layers.
Sauce
- Water – Used to steam and soften the noodles.
- Soy Sauce – Get a high-quality soy sauce. You’ll be shocked at the difference it makes.
- White Miso Paste – Milder than red miso, it rounds out the sauce. If you only buy one miso, buy the red and you can use it in the sauce, too.
- Bachan’s Japanese BBQ Sauce – Honestly, Bachan has kind of become like Asian Ketchup around here. There aren’t many bowls of rice, stir-fry, dumplings, noodles, or soup that doesn’t get a hit of this sauce. Pro tip, Costco sells giant bottles. You won’t be sorry.
- Sesame Seeds – For garnish and texture.
Shrimp Udon with Miso Brown Butter
How To Make Spicy Pork 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.
- Cook the Pork – Preheat a wok or large non-stick pan over medium to medium-low heat. Add half the avocado oil, then brown the pork, breaking it up as it cooks. Stir in garlic, ginger paste, sesame oil, red miso, and dumpling sauce.
- Stir-Fry Vegetables – In another section of the griddle, add remaining avocado oil and stir-fry broccoli, bell pepper, onion, zucchini, and bok choy. Cook until slightly charred and just tender.
- Steam Noodles – Add more oil and place the noodles on the griddle. Pour water over and cover with a dome. Steam for 2–3 minutes, flip, add more water, and steam again until loosened.
- Combine Ingredients – Mix the noodles with the pork and vegetables once everything is cooked and tender.
- Add Sauce – Whisk together soy sauce, white miso, dumpling sauce, and Bachan’s BBQ sauce. Pour over the mixture, toss well, and garnish with sesame seeds before serving.
FAQ
How should I store leftovers?
Keep in an airtight container for up to 4 days. The flavors settle nicely and reheat well.
Can I reheat this dish?
Reheat in a skillet with a splash of water or sauce to revive the noodles’ texture.
Can I make this ahead?
Yes. Cook everything and store the components separately for the best results when combining later.
Are there other ingredient options?
You can swap the pork for chicken or tofu, and use snow peas or carrots in place of any of the vegetables listed.
Chinese Style Udon with Pork Tenderloin
Serve This With…
- Cucumber Salad for some cool crunch.
- This Cucumber Kimchi is spicy, chilled, and works so well as a side next to this udon. Traditional? No. Delicious? Absolutely.
- Make it a feast and whip up this Chicken Teriyaki and our Kimchi Gyoza!
Ground Pork Udon
Ingredients
Meat Mixture
- 1 tablespoon avocado oil
- 1 pound ground pork
- 3 cloves garlic
- 1 tablespoon chili garlic sauce
- ½ teaspoon ginger paste
- 1 teaspoon sesame oil
- 2 teaspoons red miso paste
- 2 tablespoons dumpling sauce
Noodles & Vegetables
- 1 pound fresh udon noodles or prepared dry udon noodles
- 2 teaspoons avocado oil
- ½ teaspoon sesame oil
- 2 cups broccoli floretes
- 1 red bell pepper
- ½ medium yellow onion
- 1 small zucchini
- 3 baby bok choy sliced and washed
Sauce
- ½ cup water
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon white miso paste
- 2 tablespoons dumpling sauce
- ½ cup Bachan’s Japanese BBQ Sauce
- Sesame seeds for garnish
Instructions
- Preheat your griddle over medium to medium-low heat.
- Spread out half of the avocado oil and then put down your ground pork. Break it apart with a meat masher or a spatula into small pieces. While it is cooking, add the garlic, chili garlic paste, ginger paste, sesame oil, red miso paste, and dumpling sauce.
- On the other side of the griddle (also heated to the same level) add the other half of the avocado along with the vegetables. Stir fry, stirring frequently, but let them get a little char on them. It adds great flavor.
- When the pork is done, combine it with the vegetables. In its place, add the other 2 teaspoons of avocado oil and the 1/2 teaspoons sesame oil. Add the udon on top. Pour some water over the top of the udon and immediately cover with a dome.
- Let cook for 2-3 minutes. Flip the whole clump of noodles (if using fresh, it’ll likely be starting to loosen up now) and add some more water on top. Cover and cook another 2-3 minutes.
- Once the noodles are able to be easily separated, combine with the meat and vegetables.
- Mix together all the sauce ingredients (besides the water, which is already used) and pour over the noodle, vegetable, and pork mixture. Toss to combine.
- Serve hot with a sprinkle of sesame seeds and some hot sauce on the side.