These saucy pork udon noodles are a bowl of slurpable comfort. Thick, chewy udon get coated in a glossy, cling-to-your-chopsticks sauce with crispy pork and buttery leeks. This is the kind of dinner that feels way fancier than the effort suggests.
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Table of Contents
- Slurpable Noods
- Everything you need to make this recipe
- How to make these pork udon noodles
- Servings and pairings
- Storage tips
- Recipe FAQs
- Want more noodle recipes?
- Saucy Pork Udon Noodles Recipe
Slurpable Noods
I’ve been sitting on this one for months, and it’s basically been my midweek obsession. Simple to make, sure, but the flavor? Unreal. Leeks are the MVP here—think scallions but more grown-up: buttery, mellow, just the right shade of green. They hang out with crispy pork and a sweet-savory sauce that clings to every noodle. Add more vegetables if you must, but it’s already perfect as is. And those udon? Osaka, Japan forever changed me; nothing soaks up sauce like these chewy noodles.
Everything you need to make this recipe
Three moving parts, that’s it: chewy noodles, glossy sauce, crispy pork + leeks.
- Soy sauce + dark soy sauce + + oyster sauce + brown sugar + cornstarch + chicken broth: Sweet-umami magic that thickens in minutes.
- Sesame oil + leeks + pork: Leeks melt in sesame oil while pork crisps up into savory little nuggets.
- Udon noodles: Udon, obviously. Chewy, springy, absolute sauce magnets.
Kitchen equipment needed:
- chef’s knife + cutting board
- small mixing bowl + whisk
- large skillet or wok + stirring spoon or spatula
- large pot + tongs
How to make these pork udon noodles
1. Make the sauce
Quick whisk, done.
2. Cook the leeks and pork
Sauté the leeks until they’re soft and caramel-y with a little golden edge. Add the pork, press it down, and don’t touch it—let it sit until you’ve got that deep, crispy sear.
3. Cook the noodles
Cook the udon just before the finish line so they stay perfectly chewy-they overcook fast.
4. Mix it all together
Pour the sauce over the leeks and pork and let it bubble into a thick, glossy situation. Toss in the noodles and coat every strand. Slurp away.
Servings and pairings
These noodles can flex:
- Weeknight dinner – A quick, wholesome weeknight meal perfect for the whole fam.
- Asian-themed dinner party – Set the skillet in the center of the table, add a few small plates—edamame, pickled veggies, maybe a simple miso soup—and let everyone slurp their own noodles family-style.
Drink Pairings:
- Wine: A lightly chilled off-dry Riesling (think Mosel or Finger Lakes). The subtle sweetness and bright acidity cut through the rich pork and balance the soy–oyster sauce while letting those buttery leeks shine.
- Cocktail: A Yuzu Highball (whisky, yuzu juice, fizzy soda) or a classic Whisky Highball if you can’t find yuzu. Light, citrusy, and super refreshing next to the sticky sauce.
- NA option: Sparkling jasmine iced tea with a squeeze of lime. Floral, lightly sweet, and palate-cleansing for every slurp.
Storage tips
The noodles will last in an airtight container for up to 3 days. The sauce will thicken a bit as it chills—that’s normal. Add a splash of water before reheating to loosen things up.
Recipe FAQs
Can I add more vegetables?
Totally. Sliced shiitakes, baby bok choy, or a handful of spinach right at the end would all be great. Just don’t overcrowd the pan, let the leeks stay the star.
What if I can’t find udon noodles at the grocery store?
Look for fresh or frozen first, but if your grocery store is a dud, grab another thick, chewy noodle—frozen lo mein, fresh ramen, even spaghetti cooked a minute shy all work. The sauce will still cling.
What can I substitute for dark soy sauce?
A splash of regular soy plus a teaspoon of molasses or a pinch of brown sugar gets you close to that deeper color and caramel vibe.
Want more noodle recipes?
Check-out these fun noodle recipes:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Saucy Pork Udon Noodles with Lots of Leeks
- Total Time: 50 minutes
- Yield: 3–4 servings 1x
Description
These saucy pork udon noodles are a bowl of slurpable comfort. Thick, chewy udon get coated in a glossy, cling-to-your-chopsticks sauce with crispy pork and buttery leeks. This is the kind of dinner that feels way fancier than the effort suggests.
Ingredients
- 1.5 tbsp low sodium soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 3 tbsp brown sugar or coconut sugar
- 1/2 tbsp cornstarch
- 1/2 cup chicken stock
- 2 tbsp sesame oil, divided
- 2 large leeks, cleaned and thinly sliced
- 1 lb ground pork
- salt + black pepper as needed
- 3 servings frozen udon noodles
- sesame seeds for garnish, optional
Instructions
- Make the sauce: Combine both soy sauces, oyster sauce, brown or coconut sugar. cornstarch and chicken broth in a small mixing bowl and whisk to combine. Set aside. Fill a large pot with water then place it over high heat and bring to a boil while completing the next step.
- Cook the leeks and pork: Heat 1 tbsp sesame oil in a large skillet or wok over medium heat. Add the leeks and cook until softened and caramelized, about 10 minutes. Push the leeks to the side of the pan to make room for the pork. Increase the heat to medium-high then add the remaining 1 tbsp sesame oil. Add the pork then use a spatula to press it down. Don’t touch it for about 5 minutes until it turns golden and crisp. Give it a light seasoning of salt and pepper while it sears. Flip it and sear the other side for 2-3 minutes then begin to break it apart with your spatula. Mix the leeks with the pork then reduce the heat back to medium.
- Cook the noodles: Add the pre-made sauce to the leeks and pork and allow it to thicken while cooking the noodles. At this point your pot of water should be boiling. Add the frozen udon noodles and let them cook for about 3-5 minutes (or according to package instructions). Turn off the heat under the pot.
- Mix it all together: Use tongs to carefully transfer the cooked noodles to the skillet of leeks, pork and sauce. Give it a good stir until the noodles are fully coated in sauce. To serve, garnish with sesame seeds if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 1269
- Sugar: 15g
- Sodium: 775mg
- Fat: 35g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 184g
- Fiber: 8g
- Protein: 51g
- Cholesterol: 83mg