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Stir-fried udon noodles with pork and veg

Chewy, crispy and crunchy all at the same time, our udon noodle stir-fry with pork and veg is an after-work flavour saviour

Serves 4

Prep Time 10 min

Cooking Time 15 min


  • 200g red cabbage, coarsely chopped
  • 1 red pepper, deseeded and sliced
  • 200g mangetout
  • 300g straight-to-wok udon noodles
  • 400g lean pork mince
  • 1 bunch spring onions, sliced, greens and whites separated
  • 1½tbsp fresh ginger, finely grated
  • 50g baby spinach leaves
  • 1tbsp toasted sesame seeds
  • 2tbsp pickled ginger, to garnish (optional)
  • 2tbsp vegetable oil
  • 2tsp sesame oil
  • 4tbsp reduced-salt soy sauce 
  • 4tbsp mirin


  1. Heat 1tbsp of the vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Add the cabbage, pepper and mangetout and cook for 2–3 min until tender. Transfer to a large bowl.
  2. Put the noodles in a separate bowl and cover with boiling water. Leave for 1 min, stir to loosen the noodles, then drain. Add the noodles to the bowl with the vegetables and stir through the sesame oil.
  3. In the pan you used for the vegetables, heat the remaining vegetable oil and add the pork mince. Cook for 2 min, breaking up with tongs as it cooks. Add the white parts of the spring onions and the ginger. Cook for a further 8–10 min until the pork is cooked.
  4. Transfer the noodle mix to the pan or wok, then add the soy sauce and mirin and stir to coat.
  5. Remove from the heat and stir through the green spring onion parts and the spinach, then sprinkle with the sesame seeds.
  6. Divide among 4 bowls and serve garnished with pickled ginger, if using.

Nutrition per serving

Read more on how we calculate nutrition.
437 30g 16g 2.8g 6.3g 16g 1.8g 142mg 39g 2.9mg

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