Asian Style Udon Noodles with Pork and Mushrooms

Beautiful photo from Jo Cooks.

Udon noodles are my new favorite thing to cook with. I had some in the freezer from the last Udon recipe I made and I wanted to use them up. 

This recipe was delicious. I'll definitely make it again. Super flavorful and super easy to make. 

One adjustment I'll make is to cut back on the sriracha. It was a little too spicy for me, but I still ate it. I couldn't feel my lips, but it was worth it. I did not put in the red pepper flakes because I figured the tablespoon of sriracha would be fiery enough.

Asian Style Udon Noodles with Pork and Mushrooms

Recipe from Jo Cooks

Serves 4

• 8 ounce udon noodles (fresh)
• 1 tablespoon olive oil
• 1 medium shallot (chopped)
• 4 cloves garlic (minced)
• 1 pound pork chops (cut into thin strips (2 pork chops))
• 1 cup mushrooms (I used cremini, chopped)
• 5 green onions (chopped)
• 2 tablespoons sesame seeds
• ¼ cup peanuts (optional, chopped)

For sauce:

• 1 tablespoon sriracha sauce
• 1 tablespoon honey
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• ½ cup soy sauce (light or low sodium)
• 1 pinch red pepper flakes
• ½ teaspoon black pepper
• ¼ cup red wine

Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.

In a small bowl whisk all the sauce ingredients together.

Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.

Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.

Serve while hot.