Stir Fried Udon Noodle Bowl

Here’s a fast, weeknight stir fry that brings chewy udon, savory pork, and a glossy, sweet-heat sauce to the party. This Stir-Fried Udon Noodle Bowl leans on pantry staples and a quick-simmered sauce, so dinner hits the table without a big mess. The noodles loosen in hot water, the pork browns in minutes, and a pile of crisp, fresh veggies keeps every bite interesting. It’s crowd-friendly, easy to scale, and flexible with whatever produce you’ve got. Chili lovers can crank the heat, and everyone else still gets a balanced, slurpable bowl that eats like takeout at home.

Stir-Fried Udon Noodle Bowl

This bowl layers flavor in simple steps. The sauce simmers first, so it is ready to coat the noodles. Ground pork cooks fast, then the vegetables hit the pan in waves to keep some snap. Pre-cooked or frozen udon only needs a brief dip in hot water to separate. Toss everything together at the end so the noodles drink up the sauce without turning too soft.

Change it up easily based on what you have on hand. Ground chicken, turkey, or crumbled tofu can stand in for pork. Use tamari for gluten-free, low-sodium soy for a lighter base, or chili crisp for a different kind of heat. Any quick-cooking veg works here, from snap peas to shredded cabbage.

Make this when you want a big noodle payoff with weeknight effort. It scales well for meal prep and reheats nicely for lunches. Keep the Thai chiles whole for aroma or slice them for real fire.

Why You’ll Love This Dish

• Fast, one-wok cooking with simple steps.
• Chewy udon, savory pork, and a balanced sauce.
• Built for fridge cleanout and easy swaps.
• Heat level is fully adjustable.
• Feeds a crowd without fuss.

Blackstone Flanken Short Ribs

Udon Stir Fry 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.

• Ground Pork – Rich, quick-cooking protein that browns well; swap ground chicken, turkey, or crumbled firm tofu.
• Udon Noodles – Thick, bouncy noodles that hold sauce; use refrigerated or frozen packs, or sub thick spaghetti, yakisoba, or rice noodles.
• Chili Pepper Flakes – Base heat; dial up or down. Aleppo or gochugaru gives a gentler kick.
• Salt – Seasons pork and pulls flavors forward; use lightly if soy is not low-sodium.
• Onion Powder – Savory backbone that blends into the sauce.
• Garlic Powder – Quick garlic flavor without chopping; fresh garlic works too.
• Oil – Neutral, high-heat oil like peanut, canola, or avocado for searing.
• Chopped Onion – Fresh sweetness and aroma at the start of the stir fry.
• Broccoli – Color and crunch; stems sliced thin cook fast and taste great.
• Zucchini – Soaks up sauce and stays tender.
• Green Beans – Snappy texture that holds up to heat.
• Bell Pepper – Sweetness and color; any color works.
• Thai Chili Peppers – Serious heat; leave whole for perfume or slice for extra spice.
• Soy Sauce – Salty, umami base for the sauce; low-sodium is best.
• Fresh Ginger – Bright, peppery bite; jarred or tube ginger is fine in a pinch.
• Brown Sugar – Rounds out salt and heat; honey works if needed.
• Hoisin Sauce – Gloss and depth with a hint of sweetness; oyster sauce or a touch of miso can stand in.
• Sriracha Sauce – Tangy chili heat; chili garlic sauce or gochujang changes the vibe nicely.

Blackstone Miso Lingcod

How To Make Stir-Fried Udon Noodle Bowls

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.

1. Prep And Sauce – Chop all vegetables. Simmer soy, brown sugar, hoisin, sriracha, and ginger 3 to 4 minutes in a small saucepan on the stovetop; set aside.
2. Loosen The Udon – Preheat your griddle and add the udon. Add 1/2 cup of water on top and cover with a dome. Let steam for a few minutes, and then gently stir to break apart. Move to a cooler part of the griddle and keep hot with a dome.
3. Brown The Pork – Heat oil on the hot side of the griddle. Cook pork over medium-high heat with salt, garlic powder, onion powder, and chili flakes until browned. Add to the noodles and keep covered.
4. Stir Fry Veg – Add a little more oil if needed. Cook the onion for 1 minute, then the broccoli, green beans, bell pepper, and zucchini. Add Thai chiles, whole or sliced. Toss for 1-2 minutes.
5. Bring It Together – Combine all of the ingredients together on the griddle. Pour the sauce over the top, toss, and let the udon soak up the sauce.
6. Enjoy – Remove to a big serving bowl and serve hot.

Blackstone Stir Fry Udon With Pork

FAQ

How Do I Store Leftovers?

Cool completely, then pack into airtight containers. Refrigerate up to 4 days. Keep a little extra sauce on the side if you like a wetter reheat.

What Is The Best Way To Reheat?

Skillet over medium with a splash of water or stock, tossing until hot. Microwave works in short bursts with a cover, stirring between rounds. A few drops of soy perk it up.

Can I Prep Parts In Advance?

Yes. Chop vegetables up to 24 hours ahead and store covered. Simmer the sauce and refrigerate. Brown the pork the day you plan to eat for the best texture, though it can be cooked a day ahead if needed.

What Variations Work Well?

Swap pork for chicken, turkey, or tofu. Use tamari and gluten-free noodles for a GF bowl. Add mushrooms for umami or baby spinach at the end for greens. Try chili crisp, sesame oil, or a squeeze of lime right before serving.

Spicy Udon with Green Onion

Serve This With…

• Blackstone Chicken Teriyaki
• Sesame Cucumber Salad
• Blackstone Chicken Fried Rice
• Blackstone Chicken and Green Beans
• Blackstone Spicy Edamame
• Spicy Korean-Style Asparagus

A big pan of this hits that cozy, slurpable spot without a lot of work. It is flexible, budget-friendly, and easy to tweak for spice fans or mild palates. Keep this one in rotation for busy nights when you want a hearty, saucy bowl that tastes like your favorite takeout spot at home.

📌 PIN FOR LATER 📌