Pork and Mushroom Yaki Udon

This tasty stir-fry is filled with vegetables and just enough meat to satisfy.

By The Good Housekeeping Cookery TeamPublished: 18 February 2021

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Swap the shiitake for thinly sliced button or chestnut mushrooms, if you prefer.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

366

Ingredients

250 g
tenderstem broccoli
450 g
fresh/ready-to-wok udon noodles
2 tsp.
vegetable oil
250 g
pork loin fillet, cut into wafer thin slices
250 g
shiitake mushrooms, thickly sliced
1
small red onion, thinly sliced
6
piece fresh root ginger, peeled and finely chopped
8
spring onions, cut into 2cm pieces
4
tat soi, bok choi or pak choi, roughly chopped
4 Tbsp.
oyster sauce
2 Tbsp.
soy sauce
pickled ginger, to serve

Directions

1. Step 1Roughly chop the broccoli stalks, leaving the florets whole. Cook both in a large pan of lightly salted boiling water for 3min, until just tender, adding the noodles for the final 1min. Drain and plunge into a bowl of ice-cold water to stop the cooking. Drain again well and set aside.
2. Step 2Heat the oil in a large wok or frying pan over high heat. Add pork and cook for 2-3min, stirring, until opaque. Add the mushrooms and red onion and stir-fry for a further 3-4min, until the mushrooms are softening and the onion is starting to caramelise.
3. Step 3Add fresh ginger, spring onions and tat soi/bok choi/pak choi and stir-fry for 2min. Add drained noodles, broccoli, oyster and soy sauces and some freshly ground black pepper and cook, stirring gently, for 2min until heated through. Serve in bowls with the pickled ginger.

Per serving:

Calories: 366
Protein: 28g
Fat: 7g
Saturates 2g
Carbs: 44g
Sugars: 6g
Fibre: 6g

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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