Pork and Mushroom Yaki Udon

Name: Pork and Mushroom Yaki Udon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 250 g tenderstem broccoli; 450 g fresh/ready-to-wok udon noodles; 2 tsp. vegetable oil; 250 g pork loin fillet, cut into wafer thin slices; 250 g shiitake mushrooms, thickly sliced; 1 small red onion, thinly sliced; 6 piece fresh root ginger, peeled and finely chopped; 8 spring onions, cut into 2cm pieces; 4 tat soi, bok choi or pak choi, roughly chopped; 4 tbsp. oyster sauce; 2 tbsp. soy sauce; pickled ginger, to serve

This tasty stir-fry is filled with vegetables and just enough meat to satisfy.

By The GH Kitchen TeamPublished: 18 February 2021

Jump to recipe

Swap the shiitake for thinly sliced button or chestnut mushrooms, if you prefer.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

366

Ingredients

250 g tenderstem broccoli
450 g fresh/ready-to-wok udon noodles
2 tsp. vegetable oil
250 g pork loin fillet, cut into wafer thin slices
250 g shiitake mushrooms, thickly sliced
1 small red onion, thinly sliced
6 piece fresh root ginger, peeled and finely chopped
8 spring onions, cut into 2cm pieces
4 tat soi, bok choi or pak choi, roughly chopped
4 Tbsp. oyster sauce
2 Tbsp. soy sauce
pickled ginger, to serve

Directions

1. Step 1Roughly chop the broccoli stalks, leaving the florets whole. Cook both in a large pan of lightly salted boiling water for 3min, until just tender, adding the noodles for the final 1min. Drain and plunge into a bowl of ice-cold water to stop the cooking. Drain again well and set aside.
2. Step 2Heat the oil in a large wok or frying pan over high heat. Add pork and cook for 2-3min, stirring, until opaque. Add the mushrooms and red onion and stir-fry for a further 3-4min, until the mushrooms are softening and the onion is starting to caramelise.
3. Step 3Add fresh ginger, spring onions and tat soi/bok choi/pak choi and stir-fry for 2min. Add drained noodles, broccoli, oyster and soy sauces and some freshly ground black pepper and cook, stirring gently, for 2min until heated through. Serve in bowls with the pickled ginger.

Per serving:

Calories: 366
Protein: 28g
Fat: 7g
Saturates 2g
Carbs: 44g
Sugars: 6g
Fibre: 6g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time