Veggie Udon is a fun stir-fry dish featuring thick, chewy noodles and colorful veggies like bell peppers, broccoli, and carrots. It’s quick to make and packed with flavor!
The best part? You can customize it with your favorite vegetables or use any leftovers you have. It’s like a clean-out-the-fridge dinner! 😂 I love to pair it with sticky glazed pork chops for a delicious combo.
Making this meal is so simple! Just toss everything in the pan, and you’ll have a satisfying dinner in no time. I always serve it with a sprinkle of sesame seeds for a little crunch!
Key Ingredients & Substitutions
Udon Noodles: These thick noodles are what make the dish special. Fresh udon has the best texture, but frozen works just fine. If you can’t find either, you could use rice noodles or even spaghetti in a pinch!
Vegetables: Broccoli, bok choy, and carrots are great choices, but feel free to add any veggies you like! Zucchini, bell peppers, or snap peas can add fun flavors and colors. Don’t stress about having exact amounts—just use what you have!
Pork Chops: I enjoy using bone-in pork chops for extra flavor, but boneless works as well. If you want a lighter option, try chicken thighs. They stay juicy and absorb flavors beautifully.
Hoisin Sauce: This is key for that sticky glaze. If you don’t have any, you can use teriyaki sauce or even make a simple mix with soy sauce, peanut butter, and a touch of sweetener!
How Do You Ensure Perfectly Cooked Udon and Pork Chops?
Cooking udon and pork chops to perfection means managing timing and heat. Here’s how to make sure everything turns out great:
- When cooking udon, don’t overcook them! They only need a quick boil. After cooking, rinse them to prevent sticking.
- For pork chops, start with a hot skillet for a nice sear. This locks in the juices. Use a meat thermometer to check for doneness—145°F is your mark!
- While the pork cooks, multitask by preparing the veggies, so they’re ready when the chops are done. Always keep your heat at medium or medium-high to avoid burning.
By juggling these cooking times, you’ll have a beautifully balanced meal in no time!
Veggie Udon + Sticky Glazed Pork Chops
Ingredients:
For the Veggie Udon:
- 10 oz udon noodles (fresh or frozen)
- 1 cup broccoli florets
- 1 cup bok choy, chopped
- 1 medium carrot, julienned
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil or sesame oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for depth)
- 1 tbsp mirin or rice vinegar
- 1 tsp sugar
- 2 scallions, chopped (for garnish)
- Sesame seeds for garnish
For the Sticky Glazed Pork Chops:
- 4 pork chops (bone-in or boneless, about 1 inch thick)
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1/3 cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp grated fresh ginger or ground ginger
- Optional: red pepper flakes for a little heat
Total Time Needed:
This entire meal takes about 30-35 minutes to prepare. You’ll spend about 10 minutes prepping ingredients and another 15-20 minutes cooking everything up. The perfect weeknight dinner that’s not too time-consuming!
Step-by-Step Instructions:
1. Prepare the Udon Noodles:
If you’re using frozen udon, start by separating the noodles and rinsing them under warm water to loosen them up. If you have fresh noodles, just set them aside. Now, bring a pot of water to a boil and cook the udon according to the package instructions, which usually takes about 2-3 minutes. Once done, drain the noodles and put them aside for later.
2. Cook the Pork Chops:
Take the pork chops and pat them dry with a paper towel. Season both sides with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the pork chops and sear them until they’re browned, about 4-5 minutes on each side. While the chops are cooking, combine the hoisin sauce, soy sauce, honey, rice vinegar, garlic powder, and ginger in a small bowl to make your sticky glaze. After searing, turn the heat down to medium-low, brush the glaze over the chops, and continue cooking for another 2-3 minutes per side, spooning more glaze over as you go until they’re sticky and nicely caramelized. Remove from heat and keep warm.
3. Cook the Vegetables:
In another large skillet or wok, heat the vegetable or sesame oil over medium-high heat. Add the minced garlic and sliced onions, and stir-fry for about 2 minutes or until fragrant and the onions soften. Now it’s time to add the carrots, broccoli, and bok choy. Stir-fry these colorful veggies until they’re tender-crisp, which should take about 4-5 minutes.
4. Combine Noodles and Sauce:
With the vegetables ready, add the cooked udon noodles into the skillet. In a small bowl, mix together the soy sauce, oyster sauce (if using), mirin (or rice vinegar), and sugar until the sugar dissolves. Pour this sauce over the noodles and vegetables and toss everything together to coat evenly. Let it heat through for about 2 minutes.
5. Serve:
Time to enjoy your creation! Plate up a generous portion of the veggie udon and place a sticky glazed pork chop right alongside. Garnish both the noodles and the pork with chopped scallions and a sprinkle of sesame seeds for that finishing touch.
Enjoy this amazing meal that brings together the savory and sticky flavors of pork with the hearty, fresh taste of veggie udon! It’s sure to be a hit with the whole family!
Can I Use Different Vegetables for the Udon?
Absolutely! Feel free to customize your veggie udon with any vegetables you like or have on hand. Bell peppers, snap peas, zucchini, or mushrooms work great! Just remember to adjust cooking times accordingly for firmer veggies.
What Type of Pork Should I Use?
You can use either bone-in or boneless pork chops, but don’t hesitate to substitute with chicken thighs or breasts if you prefer! Just adjust the cooking time as needed to ensure they’re fully cooked.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet with a splash of water or soy sauce to help soften the noodles and prevent them from becoming dry.
Can I Make the Sauce in Advance?
Yes, you can prepare the glaze for the pork chops ahead of time! Just mix all the sauce ingredients together and store it in the refrigerator for up to a week. This saves time when you’re ready to cook!