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Chilli pork Udon Stir Fry


My new favourite – Hands Down!


  • 270g Hakubaku Organic Udon, cooked as per pack instruction
  • 600g pork fillet, thinly sliced
  • 1 ½ tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 1 long red chilli, chopped (seeds removed if preferred)
  • 1 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 100ml chicken stock
  • 2 bunches asparagus, sliced diagonally in 5cm lengths
  • 150g cherry tomatoes, halved
  • Handful basil leaves


  1. Prepare Udon as per pack instruction. Drain, rinse, drain again and set aside.
  2. Heat a wok until very hot and add ½ tbsp vegetable oil. Stir-fry half of the pork for 2 minutes, or until browned. Set aside in a bowl and repeat with remaining pork.
  3. Add remaining 1 tbsp vegetable oil to wok and add chilli and garlic and stir-fry for 1 minute until fragrant. Add fish sauce, oyster sauce and chicken stock and stir to combine. Place all pork back in the wok and stir-fry until coated in the sauce mix.
  4. Add asparagus to the wok. Stir-fry for 2-3 minutes or until asparagus is just tender.
  5. Refresh Udon briefly in boiling water. Drain and divide between four bowls.
  6. Add tomato halves and half of the basil to wok and stir-fry for 1 minute until tomatoes begin softening.
  7. 7. Spoon the pork and asparagus mix over the Udon and garnish with extra basil leaves. Serve.

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