Blackstone Stir Fry Udon With Pork

This Blackstone Stir Fry Udon is packed with bold umami flavors and comes together quickly on your Blackstone griddle. We love this rich miso-seasoned pork, stir-fried vegetables, and chewy udon noodles that soak up our savory semi-homemade sauce.

Easy Blackstone Stir Fry Udon

There is nothing better on a busy night than firing up the griddle and pulling out all the random stuff from your fridge for a dinner that your WHOLE family not only eats, but raves about AND takes all the leftovers the next day too. You know that’s a hit. That’s how this dish came about.

I try to stock my fridge with many different ingredients that you can use to make a wide variety of things. My teenagers say we have an “ingredient” house and I don’t argue. There aren’t many grab-and-go options in our fridge and pantry, especially if it has been more than a few days since we’ve been to the store.

Why You’ll Love This Dish

• Quick and easy – Everything cooks fast on the Blackstone, making this a perfect weeknight meal.
• Bold umami flavors – Miso, soy sauce, and Japanese BBQ sauce bring deep, savory taste.
• Versatile ingredients – Swap vegetables based on what’s in your fridge.
• Great texture – Tender pork, crisp veggies, and chewy udon noodles make each bite satisfying.
• Griddle-cooked goodness – The Blackstone gives everything a slight char and extra flavor.

Try our Blackstone Chicken Yakisoba!

Blackstone Stir Fry Udon Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

Don’t be scared away by the long list. This recipe is very flexible, and you can omit pretty much any of the vegetables that you don’t have on hand or substitute a different vegetable.

Our Stir Fry Udon is also great for meal prep! Both of my teenagers took leftovers the next day for lunch at work and school.

Ingredient Notes

• Avocado Oil – Canola oil, beef tallow, or even butter would work here.
• Ground Pork – You could also use ground chicken if you prefer it.
• Garlic – Fresh garlic cloves please! Stay away from the jarlic! 😉
• Ginger Paste – Okay, I’m breaking my own rule here, but I totally use the ginger in the squeeze tub you get in the produce department. Call me a hypocrite. Or use fresh ginger. I don’t make your rules.
• Sesame Oil – Try not to skip this ingredient. It adds great flavor to the final dish!
• Red Miso Paste & White Miso Paste – If you don’t want to buy two whole things of miso you could get away with just one.
• Dumpling Sauce – I linked to my favorite dumpling sauce down in the recipe card. Pick some up! Or grab it at your local grocer. The key is to get a sauce with a bite from the vinegar included. So tasty! If you can’t find dumpling sauce you can whip up a batch of my homemade pot sticker sauce instead!
• Fresh Udon Noodles – I love freshly made udon. I pick it up regularly from my local high-end grocery store. You can also find these sometimes in the produce department of Wal-mart, or you can order through Amazon by following my link in the recipe card. If you can’t find fresh, you can buy dry udon noodles and prepare according to the package directions before the hit the griddle.
• Broccoli – Chop it up into bite-sized pieces. No one like giant broccoli in their stir fry. One bite or bust it up.
• Red Bell Pepper – Slice into strips for the best results.
• Yellow Onion – White onion also works for this recipe if you don’t have yellow. I do NOT recommend using red onion.
• Zucchini – I love zucchini for stir fry because it soaks up so much of the great flavors in the sauce.
• Mushrooms – My favorite mushroom to use is fresh shiitake, but the most common mushroom I use is a crimini or button. Both are delicious, but the shiitake adds a unique flavor that goes really well with all of the other ingredients.
• Asparagus – Cut the asparagus spears into 1″ sections after discarding the woody bits at the bottom.
• Baby Spinach – I throw baby spinach into pretty much all of my stir fry these days. I LOVE it.
• Soy Sauce – High quality soy sauce matters! Low-sodium would be entirely appropriate here. The miso + soy can be pretty salty if you aren’t into that kind of thing.
• Bachan’s Japanese BBQ Sauce – My current obsession. If you have a different kind of pre-made Asian sauce that you love, feel free to sub it in! But if you aren’t on the Bachan’s train yet, where ARE YOU??
• Sesame Seeds (for garnish) – Not only for garnish though, also for texture. Tiny crunchy bits that also look beautiful AND taste good? Sign me up!

Blackstone Egg Roll in a Bowl

How To Make

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

How to Make Ground Pork Miso Udon

1. Cook the pork – Preheat the griddle over medium to medium-low heat. Add avocado oil, then cook the ground pork, breaking it apart. Add garlic, ginger paste, sesame oil, red miso paste, and dumpling sauce while cooking.
2. Sauté the vegetables – On the other side of the griddle, heat avocado oil and sesame oil. Add all vegetables and stir-fry, letting them get a bit of char.
3. Steam the noodles – Move the pork to the side and add more avocado and sesame oil. Place the udon noodles on the griddle, pour water over them, and cover with a dome. Let them steam for 2-3 minutes, flip, add more water, and steam again until loosened.
4. Combine everything – Toss the noodles with the pork and vegetables.
5. Add the sauce – Mix the sauce ingredients (except water, which was used for steaming) and pour over the dish. Toss well and serve hot with sesame seeds and optional hot sauce.

Blackstone Chicken Pad See Ew

FAQ

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

How do I reheat this dish?

Reheat on the griddle over medium heat or in a skillet with a splash of water to keep the noodles from drying out.

Can I make this ahead of time?

You can prep the pork and chop the vegetables in advance. Cook everything fresh on the griddle for the best texture.

What substitutions can I make?

• Protein – Swap ground pork for ground chicken, beef, or tofu.
• Vegetables – Use snap peas, carrots, or bok choy instead of or in addition to the listed veggies.
• Sauce – If you don’t have Bachan’s Japanese BBQ Sauce, use teriyaki sauce or a mix of soy sauce and honey.

Blackstone Smash Lumpia

Serve This With…

• Spicy Edamame – Tossed in garlic and chili flakes for extra heat.
• Cucumber Salad – A refreshing, tangy side dish to balance the richness.
• Gyoza – Crispy dumplings with a soy dipping sauce complement the noodles well.

This Ground Pork Miso Udon is a great way to bring bold flavors to your Blackstone griddle. The miso-seasoned pork, charred vegetables, and chewy noodles make for a meal your family is going to fall in love with. Make a double batch and send some to work or school with your teenagers. They’ll love the break from the lunch line or take-out counter!

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