Quick Stir-Fried Udon with Pork, Bok Choy and Chili-Lime Butter
A fast udon stir-fry with browned pork, tender bok choy, and a glossy chili-lime butter sauce. Savory, comforting, and ready in under 30 minutes.
Ingredients
- 400 g pre-cooked udon noodles (separados with the manos)
- 300 g ground pork (preferiblemente magra)
- 300 g bok choy (cut en trozos, stalks and leaves separados)
- 100 g carrot (in strips finas)
- 4 units scallions (sliced, parte blanca and verde separadas)
- 3 cloves garlic (chopped finely)
- 30 g butter (unsalted)
- 45 ml soy sauce (or tamari if desired without gluten)
- 30 ml oyster sauce (aporta profundidad)
- 30 ml lime juice (freshly squeezed)
- 15 ml honey (for equilibrar)
- 2 g red pepper flakes (ajustar to taste)
- 15 ml neutral oil (como girasol or canola)
- 9 g sesame seeds (lightly tostadas)
- 30 ml water (for aflojar the sauce si hace falta)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. In a small bowl, mix the soy sauce, oyster sauce, lime juice, honey, red pepper flakes, and water. Set aside.
- 2
2. Heat a large skillet or wok over medium-high heat. Add the neutral oil and, once hot, add the ground pork. Cook for 4 to 5 minutes, breaking it up with a spoon, until well browned and it reaches a safe internal temperature of 160°F/71°C.
- 3
3. Add the white parts of the scallions, the garlic, and the carrot to the skillet with the pork. Stir-fry for 2 minutes until the garlic is fragrant and the carrot just starts to soften.
- 4
4. Add the bok choy stems and cook for 1 minute. Then add the bok choy leaves and cook 1 minute more, stirring, until slightly wilted.
- 5
5. Add the pre-cooked udon noodles and the reserved sauce mixture. Using tongs or a spatula, toss for 2 to 3 minutes so the noodles loosen, absorb the sauce, and heat through completely.
- 6
6. Reduce the heat to medium, add the butter, and stir until melted and coating the noodles in a glossy sauce, about 1 minute.
- 7
7. Remove from the heat and finish with the green parts of the scallions and the sesame seeds. Serve immediately.
- 8
8. If you want to keep the dish warm before serving, transfer it to an oven-safe dish and hold at 200°F/95°C for up to 10 minutes so the noodles do not dry out.
Chef tips
For the best stir-fry, have all ingredients prepped before you start cooking. If the udon is tightly packed, rinse it briefly under warm water and drain well before adding it to the pan.
Substitutions
You can swap the ground pork for ground turkey. Bok choy can be replaced with spinach or napa cabbage, adjusting the cooking time. For a dairy-free version, use plant-based butter. If you do not have oyster sauce, add 1 extra tablespoon of soy sauce and 1 teaspoon of honey.
