Asian-inspired noodle dishes are a staple at my house and on my clients menus. There is no end to the variations you can produce and it's also a great way to use up any random bits of veggies left in the fridge. This Pork and Veggie Udon Noodle Recipe is a quick and satisfying dinner chock full of fiber and fresh vegetables. And though it may seem crazy, you can do most of the cooking in the oven, leaving your stove-top splatter free.
The hardest part about stir-fried noodle dishes is getting all the components cooked properly without burning the pan or just steaming the ingredients. By roasting the pork and veggies in the oven, you get tender, caramelized vegetables with no mess. So don't worry if there isn't a huge wok in your cabinet, all you need is a pot to boil the noodles, a sheet pan for roasting and large bowl to toss it all together.
I like to add uncooked zoodles to my noodles as well. They add a nutty flavor and stretch the dish so you can have a bigger bowl with the same amount of carbs. If you don't like zoodles, you can just add more noodles!
I hope you enjoy!
Pork and Veggie Udon Noodles & Zoodles
1 bunch green onions, cut into 1-inch pieces
6 cups shredded napa cabbage
2 carrots, peeled and grated
8 ounces fresh snow peas
Toasted sesame oil
1 1/2 pounds pork loin, sliced into strips
6 ounces dried Udon noodles
2 medium zucchini
1/4 cup oyster sauce
1/4 cup chicken stock
1 teaspoon dark soy sauce (optional)
1 tablespoon chili garlic sauce (optional)
Preheat the oven to 425 degrees.
Using a spiralizer or a julienne peeler, cut the zucchini into zoodles.
Add the zoodles into a large bowl.
Place the green onion, cabbage, carrots and snow peas on a lined sheet pan.
Drizzle with a drizzle of sesame oil and season with salt and pepper. Toss together.
Place in the oven and cook until softened and beginning to brown on the edges. Remove from the oven and place in the bowl with the zoodles.
Spread the pork loin on the sheet pan and drizzle with sesame oil and season with salt and pepper. Toss together and place in the oven.
Cook until firm, about 5 minutes. Remove from the oven and place in the bowl with the veggies.
Meanwhile, bring a large pot of salted water to a boil. Add the udon and cook until tender, about 4 minutes. Drain the noodles and add to the bowl with the rest of the ingredients.
Add the oyster sauce, chicken stock, dark soy sauce and chili garlic sauce. Toss together and season to taste with more oyster sauce as needed.