Udon Noodles Stir-Fry with Ground Pork and Shiitake Mushrooms: Quick and Flavorful Asian-Inspired Dinner
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Quick and flavorful Udon Noodle Stir-Fry with ground pork, shiitake mushrooms, and vibrant vegetables, tossed in a rich soy-based sauce. Ready in 30 minutes!
If you’re a fan of quick, flavorful, and satisfying meals inspired by Asian cuisine, this Udon Noodles Stir-Fry with Ground Pork and Shiitake Mushrooms is about to become your new go-to recipe. Thick, chewy udon noodles, savory ground pork, and earthy shiitake mushrooms come together in a rich soy-based sauce with a hint of sweetness from honey. It’s a harmony of flavors and textures in every bite—perfect for those busy days when you want a restaurant-quality dish without the wait.
Why You’ll Love This Udon Stir-Fry
- Quick to Make: Ready in under 30 minutes
- Bold Flavors: A balanced mix of savory, sweet, and umami tastes
- Customizable: Easily swap proteins or veggies based on what you have on hand
- Authentic Taste: Inspired by classic Japanese stir-fry dishes
Key Ingredients for the Ultimate Udon Stir-Fry
Shiitake Mushrooms – The Heart of Umami Flavor
Dried shiitake mushrooms provide a deep, earthy umami flavor essential to this dish. It’s important to remove the stems before slicing, as they tend to stay tough and chewy even after cooking. Don’t discard the soaking water—it’s packed with flavor and makes an excellent base for the sauce.
Ground Pork – Rich and Juicy
Ground pork cooks quickly, absorbs flavors beautifully and adds a hearty texture to the stir-fry.
Udon Noodles – Thick and Chewy
These thick, chewy noodles are perfect for soaking up the sauce, delivering a satisfying bite every time.
Soy Sauce and Oyster Sauce – The Secret to a Rich Sauce
Soy sauce brings saltiness, oyster sauce adds richness, and honey balances everything with a touch of sweetness.
How to Make Udon Noodles Stir-Fry with Ground Pork and Shiitake Mushrooms
Step 1: Prepare the Shiitake Mushrooms
Soak the dried shiitake mushrooms in warm water for 20–30 minutes until softened. Once rehydrated, remove the stems, as they can be tough and fibrous. Slice the mushroom caps into thin strips and reserve the soaking water for the sauce.
Step 2: Cook the Ground Pork
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and slightly crispy. Once cooked through, transfer it to a plate and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add garlic, ginger, and onion. Stir-fry until fragrant. Add the carrots and snap peas, cooking for about 3–4 minutes until they begin to soften. Then, stir in the bell pepper and shiitake mushrooms, cooking for an additional 2–3 minutes.
Step 4: Add the Sauce and Pork
Return the ground pork to the skillet. Pour in the soy sauce, oyster sauce, honey, sesame oil, and about 3 tablespoons of the reserved mushroom soaking water. Stir everything together and let simmer for 1–2 minutes, allowing the sauce to thicken slightly.
Step 5: Cook the Udon Noodles
If using fresh udon noodles, briefly boil them in water for 1–2 minutes to loosen them up. If using dried noodles, cook them according to the package instructions (usually 8–10 minutes). Drain and rinse under cold water.
Step 6: Combine and Serve
Add the cooked udon noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce. Serve hot, garnished with fresh cilantro.
Pro Tips for the Perfect Udon Stir-Fry
- Save the Mushroom Soaking Water: This liquid is like liquid gold—it enriches the sauce with umami goodness.
- Remove Shiitake Stems: Stems are fibrous and can be unpleasant to eat, so make sure to slice them off before cooking.
- Cook on High Heat: Cooking at high heat helps retain the vibrant colors of the vegetables and enhances the flavors.
- Rinse Noodles After Cooking: After boiling, rinse udon noodles under cold water to prevent them from sticking and overcooking.
Recipe Variations and Substitutions
- Swap the Protein: Try chicken, shrimp, or tofu for a different spin.
- Add More Veggies: Broccoli, bok choy, or snap peas would be great additions.
- Make it Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
Best Pairings for This Dish
- Drink: A crisp green tea or a light Japanese beer like Asahi
- Side Dish: Pair with kimchi or a refreshing cucumber salad with rice vinegar
The Perfect Weeknight Stir-Fry Experience
This Udon Noodles Stir-Fry with Ground Pork and Shiitake Mushrooms isn’t just a meal—it’s an experience packed with bold flavors and satisfying textures. It’s quick enough for a weeknight dinner yet impressive enough for entertaining guests.
Give this recipe a try, savor every bite, and share your creations with us using the hashtag #FoodieRoam!
Ingredients
Servings4 servings
Protein and Vegetables:
- 14 oz (400 g) ground pork
- 6 dried shiitake mushrooms
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 medium (100 g) onion, sliced
- 1 medium (100 g) carrot, julienned
- 1 large (150 g) red bell pepper, sliced
- 5 oz (150 g) broad beans (or snap peas)
Sauce:
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 2 tbsp (30 g) honey or brown sugar
- 1 tsp sesame oil
- 3 tbsp (45 ml) reserved mushroom soaking water
Other:
- 1 tbsp (15 ml) vegetable oil
- To taste salt and pepper
- 10 oz (300 g) udon noodles (fresh or dried)
- ⅓ cup fresh cilantro
What will you need?
- Large skillet or wok
- Medium bowl (for soaking mushrooms)
- Knife
- Wooden Spoon or Spatula
- Measuring Spoons and Cups
Have you cooked this?
Mark as cooked!
1 users marked recipe as cooked
Prep time15 minutes
Cook time15 minutes
Instructions
- Soak dried shiitake mushrooms in warm water for 20–30 minutes. Remove the stems, slice the caps, and save 3 tablespoons of soaking water.
- Heat vegetable oil in a large skillet or wok. Cook the ground pork until browned and crispy, then set it aside.
- In the same skillet, sauté garlic, ginger, and onion until fragrant and soft.
- Add carrots and broad beans, stir-fry for 3–4 minutes. Then add bell peppers and shiitake mushrooms and cook for another 2–3 minutes.
- Return pork to the skillet. Add soy sauce, oyster sauce, honey, sesame oil, and mushroom soaking water. Stir and let simmer for 1–2 minutes.
- Cook udon noodles as directed. Rinse, drain, and toss them into the skillet. Mix well and serve garnished with cilantro.
Our notes
Shiitake Prep Tip: Always remove the stems from shiitake mushrooms, as they can remain tough and chewy even after cooking.
Sauce Thickness: If the sauce seems too thick, add a splash more of the reserved mushroom-soaking water.
Udon Texture: Rinse cooked udon noodles under cold water to prevent them from sticking together.
High Heat Stir-Fry: Cook vegetables over high heat to retain their vibrant color and crisp texture.