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Pork and Peanut Udon Noodles

Name: Pork and Peanut Udon Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400g (14 oz) fresh or vacuum-sealed udon noodles; 350g (12 oz) ground pork; 3 tbsp smooth peanut butter; 2 tbsp reduced-sodium soy sauce; 1 tbsp dark soy sauce; 1 tbsp Chinkiang black vinegar (or rice vinegar); 1 tbsp chili crisp or chili oil; 1 tbsp toasted sesame oil; 3 cloves garlic, finely minced; 1 tbsp fresh ginger, grated; 150ml (5 fl oz) low-sodium chicken broth; 2 heads baby bok choy, quartered lengthwise; 3 green onions, thinly sliced; 40g (1/4 cup) roasted peanuts, roughly chopped

Serves 4 servingsPrep 15 minCook 20 minEst. calories 560 kcal per serving

Ingredients

400g (14 oz) fresh or vacuum-sealed udon noodles
350g (12 oz) ground pork
3 tbsp smooth peanut butter
2 tbsp reduced-sodium soy sauce
1 tbsp dark soy sauce
1 tbsp Chinkiang black vinegar (or rice vinegar)
1 tbsp chili crisp or chili oil
1 tbsp toasted sesame oil
3 cloves garlic, finely minced
1 tbsp fresh ginger, grated
150ml (5 fl oz) low-sodium chicken broth
2 heads baby bok choy, quartered lengthwise
3 green onions, thinly sliced
40g (1/4 cup) roasted peanuts, roughly chopped

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Instructions

1
Whisk together the peanut butter, soy sauce, dark soy sauce, black vinegar, chili crisp, sesame oil, and chicken broth in a bowl until smooth.
2
Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, adding the baby bok choy during the last minute of boiling. Drain well.
3
Heat a large wok or skillet over high heat. Add the ground pork, breaking it apart with a spatula, and cook for 5-6 minutes until browned and slightly crispy.
4
Lower the heat to medium, add the minced garlic and grated ginger to the pork, and stir-fry for 1 minute until fragrant.
5
Pour the peanut sauce mixture into the pan with the pork and bring to a gentle simmer for 2 minutes until slightly thickened.
6
Add the drained udon noodles and bok choy to the skillet, tossing vigorously for 1-2 minutes until every noodle is coated in the velvety sauce.
7
Divide into warm bowls and garnish generously with sliced green onions, chopped peanuts, and additional chili crisp if desired.

Notes

Rinsing cooked udon under warm water after draining removes excess exterior starch, preventing the noodles from becoming gummy while allowing the rich peanut sauce to cling effortlessly. For an extra layer of nutty depth, substitute half the peanut butter with toasted Chinese sesame paste.

The Story Behind Pork and Peanut Udon Noodles

While udon noodles are a staple of Japanese culinary tradition originating in Kagawa Prefecture, pairing thick wheat noodles with rich nut pastes, chili oil, and savory pork draws inspiration from Sichuan Dan Dan Mian and Taiwanese sesame noodles. Across East Asia, cross-cultural exchanges have long blended regional wheat noodle traditions with bold, nutty sauces. This modern synthesis highlights the remarkable versatility of Japanese udon when married to the punchy, aromatic flavor profile of classic Chinese street noodles.

Discover Pork and Peanut Udon Noodles

J. Kenji López-Alt

Kenji emphasizes emulsifying nut pastes with warm broth and savory liquids to create a silky, stable emulsion that perfectly coats chewy noodles. His approach relies on high-heat searing of the ground pork to develop intense Maillard browning before combining it with aromatic sauces.