Stir-Fried Udon with Pork and Shrimp Recipe

Name: Stir-Fried Udon with Pork and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and black pepper to taste; 3/4 pound udon noodles; 1/4 cup peanut or neutral oil, like corn or grapeseed; 10 scallions, trimmed and roughly chopped; 1/2 pound shrimp, peeled and chopped; 1/2 pound finely chopped boneless pork; 10 shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced; 1 cup bean sprouts; 1/2 cup chicken or vegetable stock, preferably homemade (page 160 or 162), or noodle-cooking liquid; 1/4 cup good-quality soy sauce, or more to taste; 1/4 cup bonito flakes, optional

Servings: persons

Salt and black pepper to taste
3/4 pound udon noodles
1/4 cup peanut or neutral oil, like corn or grapeseed
10 scallions, trimmed and roughly chopped
1/2 pound shrimp, peeled and chopped
1/2 pound finely chopped boneless pork
10 shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced
1 cup bean sprouts
1/2 cup chicken or vegetable stock, preferably homemade (page 160 or 162), or noodle-cooking liquid
1/4 cup good-quality soy sauce, or more to taste
1/4 cup bonito flakes, optional

1
Bring a large pot of water to a boil and add salt.
2
Meanwhile, prepare the other ingredients.
3
Cook the noodles in the boiling water until just tender but not at all mushy.
4
Drain, reserving some of the cooking liquid if you have no stock.
5
Rinse and drain again.
6
Put half the oil in a large skillet or wok, preferably nonstick, over medium-high heat.
7
A minute later, add the scallions and cook, stirring, until they begin to wilt, less than a minute.
8
Remove with a slotted spoon.
9
Add the shrimp and pork and cook, stirring, until the shrimp turn pink and the pork loses its color, 3 or 4 minutes.
10
Remove with a slotted spoon and add to the scallions.
11
Add the remaining oil to the skillet, followed by the shiitakes.
12
When they begin to wilt, after about 5 minutes, add the bean sprouts and noodles.
13
Turn the heat to high and toss a few times, then add the cooked ingredients and toss to blend.
14
Add the stock and soy sauce, then taste and adjust the seasoning.
15
Serve in bowls or on plates garnished, if you like, with the bonito.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt and black pepper to taste, 3/4 pound udon noodles, 1/4 cup peanut or neutral oil, like corn or grapeseed, 10 scallions, trimmed and roughly chopped, and more.

Yes, Stir-Fried Udon with Pork and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Udon with Pork and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions