Spicy Ground Pork Udon Noodles


Exploring Spicy Ground Pork Udon Noodles with the Power of Doubanjiang

Embarking on a culinary journey that’s both satisfying and electrifying? Look no further than Spicy Ground Pork Udon Noodles. This tantalizing dish combines the hearty comfort of udon noodles with the fiery kick of a bold and unique ingredient – Doubanjiang.

Doubanjiang, a fermented chili bean paste, brings depth and complexity to the dish. As its spiciness unfolds, it harmonizes with the umami-rich ground pork, creating a symphony of flavours that dance on your palate. The paste’s savoury and slightly salty notes elevate the entire dish, transforming it from a mere meal to a captivating experience.

Picture a steaming bowl of chewy udon noodles swimming in a broth infused with the magic of Doubanjiang. Tossed with sautéed ground pork, vibrant vegetables, and aromatic spices, this dish is a celebration of contrasts – from the satisfying textures to the explosion of tastes.

For those who appreciate the thrill of culinary exploration, Spicy Ground Pork Udon Noodles with Doubanjiang is a must-try. It’s a dish that marries tradition with innovation, inviting you to savour every fiery, flavourful bite. So, if you’re ready to embark on a taste adventure that ignites your senses, this dish is your perfect ticket to a world of culinary excitement.

Did you make this recipe?

Spicy Ground Pork Udon Noodles

Quick and easy with no heavy prep required as everything just gets thrown straight into the wok, these plump spicy noodles are a simple mid-week winner!

  • 350 g Ground/Minced Pork
  • 3 Spring Onions
  • 150 g Bok Choy
  • 1 tbsp Vegetable Oil
  • 2 tbsp Doubanjiang Chilli Bean Paste
  • 1 tbsp Rice Vinegar
  • 2 tbsp Honey
  • 1 tbsp Ginger
  • 1 tbsp Garlic
  • 1 tbsp Light Soy Sauce
  • 2 tsp Dark Soy Sauce
  • 1 cup Water
  • 2 tsp Chicken Powder
  • 1 tbsp Chilli Oil
  • 200 g Udon Noodles
  1. Place your wok over a medium to high heat, add the oil and then the pork and fry for 2-3 minutes or until slightly golden brown. Add the minced garlic and ginger and continue to fry until fragrant. Stir through the chilli bean paste along with the honey, vinegar, light and dark soy sauce, chicken powder and water and bring to the boil. Once all of the ingredients are well combined and hot, turn down to a simmer and add the spring onions and bok choy. Continue to cook for 2 minutes, then add the noodles and chilli oil and gently toss to combine the ingredients. Transfer to serving bowls and enjoy. 

Main Course
Cantonese, Chinese noodles, Egg Noodles, longevity noodles, Noodles
Chinese Takeout recipes, Easy recipes, One Wok or One Pot recipes


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