Stir-Fried Pork Udon Noodles

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I’m feeling a little under the weather this week, and I have had an INSANE craving for ramen. It also didn’t help that everyone I know has been to Japan in the last month. So maybe this is my subconscious FOMO rearing it’s ugly head.

Still, makes for a great recipe. I don’t make stuff like this very often, so I was even happier when the friends/fam loved it too.

Click here to Pin Stir-Fried Pork Udon Noodles!

Also would like to point out that I used most of the ingredients from FreshDirect, except for the pork, which is Kurobuta Pork from Snake River Farms. They specialize in Japanese/American meats, order here online and try it out! You won’t be disappointed.

Stir-Fried Pork Udon Noodles

  • 2 Tbsp vegetable oil, divided
  • 1/4 head of green cabbage, chopped
  • 1 (16 oz.) package of udon noodles
  • 6 cups boiled water
  • 3 tsp sesame oil
  • 1 lb (16 oz) ground Kurobuta pork from Snake River Farms
  • 1 tsp finely grated (and peeled) fresh ginger
  • 5-6 scallions, sliced and divided (use white and pale green parts for cooking, dark green parts for finishing the dish)
  • 1/2 tsp crushed red pepper flakes (or more if you like spicy!)
  • 1/3 cup Mirin (Japanese rice wine)
  • 1/3 cup low sodium soy sauce
  • 1 tbsp sesame seeds plus more for garnish


  1. Heat 1 tbsp. of the vegetable oil on medium-high in a large, deep skillet. Add the cabbage and cook, mixing/tossing often until the edges are browned and they start to wilt a bit (5 mins or so). Reduce heat and continue to cook for another few minutes until tender. Remove from skillet and set aside. Wipe skillet clean.
  2. In a large bowl, add the udon noodles and cover with the boiling water. My noodles were frozen, so you just have to let them sit like this for a few minutes until they break up, about a minute or two. Drain noodles and add back to bowl. Toss with the sesame oil and add the cooked cabbage.
  3. Heat the other 1 tbsp of vegetable oil on medium-high heat and add the pork. Break it up with a wooden spoon or spatula and continue to cook until no longer pink, about 4-5 minutes. Continue to break up into small pieces and cook until the smaller bits become browned.
  4. Add ginger, chopped white and pale green scallions, and red pepper flakes and cook until the scallions are tender, a minute or so.
  5. Add the noodles and cabbage to the pan along with the mirin and soy sauce. Toss together until all the noodles are coated in the pork/sauce mixture. It will smell heavenly. Add the sesame seeds, more scallions and toss once more before serving.
  6. Divide into 4 bowls and serve, topped with more sesame seeds and scallions, if you wish! This dish makes GREAT leftovers the next day too.

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