Pork & Broccolini Udon Noodles
A quick, savoury noodle stir-fry where pork mince, tender broccolini, and chewy udon come together in a rich, umami-packed sauce. Ready in 25 minutes, it’s perfect for a weeknight dinner.
Serves
4
Prep time
12 mins
Cooking time
12 mins
Ingredients
- 500g fresh udon noodles (or 300g dried, cooked to packet instructions)
- 1 bunch broccolini, stems finely sliced, leafy tops cut into bite-sized pieces
- 1 medium carrot, cut into matchsticks
- 500g lean pork mince
- ½ brown onion, finely sliced
- 2 garlic cloves, minced
- 2 green onions, whites and greens separated, finely sliced
- 1 small knob ginger (about 2 tsp), grated
- 2 tbsp neutral oil (vegetable, peanut, or canola)
For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp regular soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp chilli flakes (adjust to taste, optional)
- ¼ cup chicken stock
Directions
- If using dried udon noodles, cook according to packet instructions, then drain and set aside. If using fresh udon, loosen under hot water, then drain.
- In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Heat oil in a large frying pan or wok over medium-high heat. Add the onion, green onion whites, broccolini stems, carrot, garlic, and ginger. Stir-fry for 2–3 minutes until fragrant and just starting to soften.
- Add the pork mince and break it up with a spoon. Cook for 4–5 minutes until browned and starting to caramelise.
- Stir in the sauce ingredients. Toss well, then add the broccolini tops. Cook for 2–3 minutes until the greens are just tender and the sauce has thickened slightly.
- Add the udon noodles and toss everything together for 1–2 minutes until coated and heated through.
- Remove from heat, top with the sliced green onion greens.
Ingredients
- 500g fresh udon noodles (or 300g dried, cooked to packet instructions)
- 1 bunch broccolini, stems finely sliced, leafy tops cut into bite-sized pieces
- 1 medium carrot, cut into matchsticks
- 500g lean pork mince
- ½ brown onion, finely sliced
- 2 garlic cloves, minced
- 2 green onions, whites and greens separated, finely sliced
- 1 small knob ginger (about 2 tsp), grated
- 2 tbsp neutral oil (vegetable, peanut, or canola)
For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp regular soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp chilli flakes (adjust to taste, optional)
- ¼ cup chicken stock
Directions
- If using dried udon noodles, cook according to packet instructions, then drain and set aside. If using fresh udon, loosen under hot water, then drain.
- In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Heat oil in a large frying pan or wok over medium-high heat. Add the onion, green onion whites, broccolini stems, carrot, garlic, and ginger. Stir-fry for 2–3 minutes until fragrant and just starting to soften.
- Add the pork mince and break it up with a spoon. Cook for 4–5 minutes until browned and starting to caramelise.
- Stir in the sauce ingredients. Toss well, then add the broccolini tops. Cook for 2–3 minutes until the greens are just tender and the sauce has thickened slightly.
- Add the udon noodles and toss everything together for 1–2 minutes until coated and heated through.
- Remove from heat, top with the sliced green onion greens.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This dish is best enjoyed fresh and isn’t ideal for freezing, as the noodles can lose their texture.
Substitutions
- Protein: Swap pork mince for chicken, turkey, or beef mince. For a meat-free option, use crumbled firm tofu or tempeh.
- Vegetables: Regular broccoli, bok choy, capsicum, carrots, or snow peas also work well.
- Noodles: Any thick noodle will work — try ramen or rice noodles.
Serving Suggestions
- Top with sesame seeds or crushed peanuts for extra crunch.
- Add a fried or soft-boiled egg on top to make it even more satisfying.
Watch How to Make It
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