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+ servings
Nouilles Udon aux légumes et porc haché


A little trip to Asia with these delicious noodles
Course: Plats asiatiques
Cuisine: Asian
Portions 6 people
Prep Time: 10 minutes
Cooking time: 20 minutes
Print Recipe


  • 1/2 Chinese cabbage 600 g approximately
  • 300 g of Shiitake mushrooms
  • 300 g of fresh baby spinach or frozen
  • 500 g ground pork
  • 800 g of Udon noodles
  • 4 Spring onions sliced, green and white separated
  • oil for the pan

For the sauce

  • 1/2 thumb of ginger grated
  • 2 garlic cloves pressed
  • 2 tablespoon of soy sauce
  • 4 tablespoon clear soy sauce (low in salt)
  • 2 tablespoon sesame oil
  • 6 tablespoon of Mirin

For serving

  • sesame seeds
  • Green part of spring onions sliced


Preparation of the sauce

  • Combine the soy sauce, mirin, sesame oil, garlic and crushed ginger. Mix well and set aside.

Preparation of vegetables

  • Slice the cabbage into thin strips
  • Cut the mushrooms into quarters.
  • Heat a little oil in a frying pan. Add the cabbage and saute for about 5 minutes, then add the spinach and mushrooms. Continue cooking for 5 minutes. Set aside

Preparing the meat

  • In the same pan used to cook the vegetables, add the meat and the white part of the chopped chives. Add salt and pepper to taste. Sauté until the meat is cooked through, about 10 minutes.

Preparation of the noodles

  • While preparing the meat, cook the noodles in a large volume of water, as recommended on the package.
  • Set aside, and drizzle with a little oil to prevent the noodles from sticking.

Final preparations

  • In the pan with the meat, add the vegetables, noodles and sauce.
  • Fry for about 2 to 3 minutes, until the noodles are well coated with the sauce.
  • Serve with a sprinkling of sesame seeds and spring onion stems.