It’s no secret that I LOVE udon noodles. Like LOVE love them. It doesn’t matter if they are in a delicious miso broth with baby bok choy or surrounded by a creamy sauce made from spicy chorizo and coconut milk, udon is my go-to comfort food. I’ve taken my homemade udon noodles and created another dream of a dish, Pork and Bok Choy Udon Bowl.
Udon noodles aren’t that difficult to make. Just a bit of flour and water plus time to sit. There isn’t any special equipment needed other than a rolling-pin and a sharp knife, but I won’t tell anyone if you decide it’s not worth the effort. Purchased udon noodles are just fine, just make sure to find fresh or frozen ones as they are going to be a better quality.
The most difficult part of these udon bowls is cleaning the bok choy. Bok choy can hold onto a lot of sand, much in the way celery does. Simply cut the bok choy in half and rinse under cool running water, or fill a large bowl with tap water, add in the halved bok choy, gently agitate with your hand and let sit for several minutes so the sand/dirt has time to settle. Remove from the water and pay dry with paper towels as best you can. You can even use a salad spinner to help dry the bok choy.
The bok choy gets cooked, cut side down in a large, hot skillet until they’ve wilted slightly and are browned on the bottom. The now cooked bok choy gets removed from the pan and set aside while the rest of the dish is made. Start with cooking the ground pork. Add a touch of peanut oil to your pan and get it super hot. Add in the ground pork, break it up a bit, then let it sit until it forms a nice golden brown crust. Only the top of the pork should still be pink. Give it another stir, breaking it up the rest of the way before turning the heat to low.
Add the garlic and half your scallions while your waiting for the udon noodles to finish cooking. Once the udon is cooked through, add the gochujang, soy, and mirin to the pan with your ground pork. Stir well, scraping up any browned bits from the bottom of your pan. Drain your udon noodles and toss thoroughly with the sauce before adding the bok choy and remaining scallions, tossing once more to combine. Serve with a sprinkling of toasted sesame seeds and a pair of chopsticks!
I would love to know your thoughts. Leave a comment below or if you make Udon Bowl with Ground Pork and Bok Choy take a picture and post it on Instagram! Make sure to tag me @MosesFamilyTable
- 4 portions of homemade udon nodles*
- 1 lb ground pork
- 6 cloves garlic, minced
- 1 small bunch scallions, thinly sliced whites and lights green
- 1/2 to 1 tbs gochujang**
- 1/2 c soy sauce
- 1/3 c mirin
- 1 lb baby bok choy
- 1 tbs peanut oil, divided
- Trim the stems on the bok choy and cut in half. Wash thoroughly to remove any dirt/sand and pat dry with paper towels as best you can.
- Bring a large pot of salted water to a boil for the udon.
- In a large skillet, heat 1/2 tbs peanut oil over high heat.
- Add in the bok choy, cut side down and sear for a few minutes. You want them wilted and slightly browned. Remove from the pan and set aside.
- Wipe your pan and add in the remaining 1/2 tbs peanut oil.
- Add in the pork, breaking it up, then leaving it alone to create a nice dark crust on the pork. It should only be pink on top before you give it a stir to finish the cooking.
- Turn your heat to low and add in the minced garlic and half the scallions.
- Meanwhile, cook your udon noodles until firm and floating.
- Once the udon is cooked through, add the gochujang, soy and mirin to your pork.
- Return the heat to medium and add the bok choy and cooked udon to the pan.
- Toss thoroughly so that the noodles are coated.
- Add in the remaining scallions and toss again before dividing into to bowls and devour!
- *Store bought udon noodles are just fine, but do your best to find fresh/frozen as they typically a better quality. Cook them according to the directions on the package.
- **For just a hint of spiciness, use just a 1/2 tbs, adjusting up to a full tablespoon if you prefer more heat.