There's something about the perfect chew of udon noodles that makes any stir-fry instantly more satisfying. Now, imagine that combined with smoky BBQ pork, a punchy chili sauce, and crisp veggies—all in one sizzling hot pan. This Spicy BBQ Pork Udon Stir-Fry is packed with umami, heat, and a hint of sweetness, making it a go-to comfort meal when you’re craving something bold and delicious.
Spicy BBQ Pork Udon Stir-Fry
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, Japanese
Large skillet or wok
Tongs or Chopsticks
Small bowl for sauce
Cutting board & knife
For the stir-fry
- 8 oz udon noodles fresh or frozen
- ½ lb pork shoulder or pork belly thinly sliced
- 1 tbsp vegetable oil
- 1 small onion sliced
- 1 bell pepper sliced
- 2 cloves garlic minced
- 1- inch ginger grated
- 2 green onions chopped (for garnish)
- 1 tsp sesame seeds for garnish
For the spicy BBQ sauce
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp gochujang Korean chili paste or Sriracha
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Prepare the noodles
If using fresh udon, gently separate them in warm water. If using frozen, boil for 1-2 minutes until loosened, then drain.
Make the sauce
In a small bowl, whisk together soy sauce, hoisin sauce, gochujang, honey, rice vinegar, and sesame oil. Set aside.
Cook the pork
Heat oil in a large skillet or wok over medium-high heat. Add the sliced pork and stir-fry until browned and slightly crispy, about 5 minutes.
Sauté the aromatics
Add the onion, bell pepper, garlic, and ginger. Stir-fry for 3 minutes until softened.
Toss in the noodles
Add the udon noodles and the sauce to the pan, tossing everything together until the noodles are well coated and heated through. Let it cook for another 2 minutes.
Finish & Serve
Remove from heat and garnish with green onions and sesame seeds. Serve immediately!
Pairings
This dish pairs perfectly with a refreshing cucumber salad, a cold beer, or a glass of chilled white wine (like Riesling). For a non-alcoholic option, try iced green tea or a citrusy yuzu soda to balance the heat.
FAQs
1. Can I use a different cut of pork?
Yes! Pork belly will give you a richer, fattier dish, while pork shoulder keeps it tender. If you prefer leaner meat, pork loin works too, though it may not be as juicy.
2. Can I make this vegetarian?
Absolutely! Swap the pork for tofu or mushrooms and use a vegetarian-friendly hoisin sauce.
3. How spicy is this?
It has a nice kick, but you can adjust the heat by adding more or less gochujang/Sriracha.
