Chinese-Style Udon Stir-Fry with Pork Tenderloin

This Chinese-Style Udon with Pork Tenderloin pairs thick, chewy udon noodles with thinly sliced pork tenderloin, crisp vegetables, and a savory, slightly spicy sauce. It cooks quickly in a wok, large skillet, or on a griddle, making it a satisfying all-in-one meal that’s great for weeknights and meal prep alike.

Chinese-Style Udon with Pork Tenderloin

I often make stir-fries at home, and noodle dishes are a family favorite. Fresh udon noodles are larger and chewier than other Asian noodles and do an excellent job soaking up the sauce. This version highlights pork tenderloin for a lean, tender protein and keeps the cooking straightforward so you can get dinner on the table fast.

On a recent visit to Seattle’s Chinatown I enjoyed some memorable udon at a local spot called Jufeng Noodle House. While a restaurant meal can be hard to replicate exactly at home, this recipe captures the spirit and flavors of that kind of stir-fried udon: bold umami, balancing sweetness, and a touch of heat.

Parking near the Chinatown and stadium areas can be a little challenging, so plan a few extra minutes if you head into the city for dinner or a show. Whether you cook this at home or dine out, the textures and deep savory notes of a good udon stir-fry are always worth it.

This recipe is a reliable, flavorful option that reheats well and adapts easily to whatever vegetables or proteins you have on hand. Try it once and you’ll see why udon stir-fries become a repeat favorite.

Why You’ll Love This Dish

• Quick to cook — Ready in about 30–45 minutes with minimal prep.
• Balanced flavor — A mix of sweet, salty, umami-rich, with a gentle kick of heat.
• Great texture — Tender pork, chewy udon, and crisp vegetables.
• Flexible — Swap vegetables or use chicken, tofu, or shrimp instead of pork.
• Family friendly — Bold flavor without being overly spicy.

Pork Udon Shopping List

Below are the key ingredients for this udon stir-fry. For exact quantities and a printable card, see the recipe card later in the post.

Ingredients

• Avocado oil — neutral, high-heat oil for stir-frying.
• Pork tenderloin — lean and quick-cooking; slice thinly against the grain.
• Broccoli florets — for color and crunch.
• Red bell pepper — sweet and vibrant.
• Small onion — sliced; adds aromatic sweetness.
• Garlic — minced for fragrance and depth.
• Gochugaru — Korean chili flakes, optional for mild, smoky heat (about 1 teaspoon).
• Fresh udon noodles — thick, chewy noodles that absorb sauce well.
• Water — for steaming the noodles and adjusting sauce consistency.
• Dark soy sauce — rich color and deeper flavor.
• Light soy sauce — saltier, for seasoning.
• Dark brown sugar — balances salty and spicy notes.
• Chili garlic sauce — for garlicky heat.
• Oyster sauce — adds umami and a hint of sweetness.
• Black vinegar — for acidity and subtle tang.
• Cornstarch — thickens the sauce so it coats noodles and meat.

How To Make Chinese-Style Udon

Here’s an overview of the main steps. Full instructions with precise quantities are included in the recipe card below.

How to Make Chinese-Style Udon with Pork Tenderloin

1. Prep the ingredients: Remove silver skin from the pork tenderloin, cut it in half lengthwise and slice thinly. Julienne the vegetables and mince the garlic. Whisk the sauce ingredients together in a bowl and set aside.
2. Sear the pork: Heat 1 tablespoon oil in a wok or griddle over medium-high heat. Cook the pork in batches until it is no longer pink; remove and set aside.
3. Cook the vegetables: Add another tablespoon of oil and stir-fry the vegetables until tender-crisp. Transfer them to the plate with the pork and keep covered to retain heat.
4. Steam the udon: Add the last tablespoon of oil, the fresh udon, and ½ cup water. Cover and steam 2–3 minutes per side to soften and loosen the noodles; then gently separate them.
5. Combine and sauce: Return pork and vegetables to the pan, whisk the sauce to redistribute the cornstarch, pour it over everything, and stir constantly until the sauce thickens and evenly coats the noodles, meat, and vegetables.
6. Finish and serve: Serve hot, garnished with sesame seeds or scallions if desired.

Recipe FAQ

Serve This With…

• Scallion pancakes or pork egg rolls
• Simple cucumber salad for a fresh contrast
• Hot tea or chilled green tea

This pork and udon stir-fry is a practical, flavorful dinner that delivers on taste and convenience. It’s colorful, adaptable, and friendly to busy schedules—once you try it, it’s likely to become a regular in your rotation.

More Recipes With Udon

If you enjoy udon, try these variations with the same chewy noodles:

• Beef Udon Soup
• Shrimp Udon with Miso Brown Butter
• Steak Udon
• Miso Brown Butter Udon
• Spicy Yaki Udon

Recipe: Chinese-Style Udon with Pork Tenderloin

Yield: 6 servings

This pork tenderloin udon is flavorful and comes together quickly, making it ideal for busy weeknights.

Prep & Cook Time

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

Ingredients

• 3 tablespoons avocado oil
• 1 pork tenderloin
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon gochugaru (optional)
• 1 pound fresh udon noodles
• ½ cup water (for steaming noodles)

Sauce

• ¼ cup dark soy sauce
• ⅛ cup light soy sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon black vinegar
• ½ cup water
• 3 tablespoons cornstarch

Instructions

1. Remove silver skin from the pork, cut in half lengthwise, and slice thinly. Cut vegetables into thin strips and mince the garlic.
2. Whisk all sauce ingredients together and set aside.
3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Cook pork in batches until no longer pink; transfer to a plate.
4. Add another tablespoon oil and stir-fry vegetables in batches until tender-crisp; transfer to the plate with the pork and cover.
5. Add the last tablespoon oil, place udon in the pan, pour in ½ cup water, cover, and steam 2–3 minutes. Flip and steam briefly again until noodles are softened and loosened.
6. Gently separate noodles, return pork and vegetables to the pan, reduce heat to medium, whisk the sauce to re-incorporate cornstarch, pour over the pan, and stir constantly until the sauce thickens and coats everything evenly.
7. Serve immediately. Garnish with sesame seeds or scallions if desired.

Nutrition (per serving)

Calories: 614 | Total Fat: 19 g | Saturated Fat: 4 g | Cholesterol: 197 mg | Sodium: 1803 mg | Carbohydrates: 39 g | Fiber: 4 g | Sugar: 12 g | Protein: 70 g