Spicy Sesame Ground Pork Udon with Green Beans
These Spicy Sesame Ground Pork Udon Noodles with Green Beans are a regular dinner in our household. We honestly can’t get enough of those thick, chewy udon noodles tossed with savoury ground pork, crisp green beans and a rich sesame soy sauce. The harmony of salty, slightly sweet, nutty and spicy flavours makes every bite so satisfying. It is an easy, flavour-packed udon noodle dinner that tastes like takeout but comes together quickly at home.
These Spicy Sesame Ground Pork Udon Noodles with Green Beans are a quick and satisfying dinner made with chewy udon noodles, savoury ground pork and crisp chopped green beans. Everything is tossed in a rich sesame soy sauce with garlic, ginger and a little heat. The noodles soak up all that flavour beautifully.
Why It’s Good
This ground pork udon noodle recipe is a regular in our household because we honestly can’t get enough of udon noodles. They are thick, chewy and perfect for holding onto the glossy sesame soy sauce. The ground pork adds richness, while the green beans bring freshness and a slight crunch. It has such a good harmony of salty, sweet, nutty and spicy flavours. Comforting, but not too heavy.
It is also easy to adjust. Add more chili for extra heat or keep it mild for the whole family. And it all cooks in one large skillet, which is always appreciated on a busy night.
When to Serve It
Serve these sesame ground pork udon noodles for an easy weeknight dinner, a casual family meal or whenever you are craving homemade takeout-style noodles. They are especially handy on evenings when you want something filling without spending hours in the kitchen. The leftovers also reheat well for lunch the next day—just add a small splash of water before warming.
How to Prepare Frozen Udon Noodles
To prepare frozen udon noodles, place them in a large heatproof bowl and cover them completely with very hot water. Let the noodles sit for about 2–3 minutes, then gently loosen the thick strands with chopsticks, tongs or a fork. Drain them well before adding them to the skillet.
There is no need to fully cook the udon at this stage. You only want to soften and separate the noodles, since they will finish heating in the sesame ground pork sauce. I find very hot water works better than warm water—warm water can leave the centre of the noodles a little too firm. Be gentle when separating them. Udon noodles are wonderfully chewy, but they can break if pulled apart too quickly.
Easy Ground Pork Udon Noodles in One Skillet
These spicy sesame ground pork udon noodles come together easily in one large skillet. Start by browning the ground pork with the onion, garlic, ginger and thawed frozen spinach, breaking the pork into small pieces as it cooks. Be sure to squeeze the spinach well first so it does not add too much moisture to the sauce.
Next, add the chopped green beans and cook them until bright green and tender-crisp. Although the beans appear longer in the cooking photos, we recommend cutting them into smaller, bite-sized pieces, as shown in the finished dinner. It simply makes the ground pork udon noodles easier to mix and much easier to eat.
The thick udon noodles go in last with the savoury sesame soy sauce. Toss everything gently until the noodles are hot and coated in that glossy sauce. We make this easy ground pork udon dinner often in our home, and chopping the vegetables a little smaller gives every bite a better mix of pork, spinach, green beans and chewy udon noodles.
Tips and Tricks
Squeeze the frozen spinach very well. Thaw it completely, then press out as much liquid as possible. This keeps the sesame soy sauce glossy instead of watery.
Chop the green beans into small pieces. Cutting them into roughly ½-inch pieces makes these ground pork udon noodles easier to mix and much easier to eat. We make this dinner often, and the smaller pieces work best.
Loosen frozen udon noodles in hot water. Cover the noodles with very hot water for 2–3 minutes, then gently separate the strands. They only need to soften because they finish cooking in the skillet.
Let the ground pork brown. Give the pork a minute or two before breaking it apart. Those lightly browned pieces add extra savoury flavour to the finished udon noodle stir-fry.
Stir the sauce before adding it. The cornstarch settles quickly, so whisk the sesame soy sauce again just before pouring it into the pan.
Toss the udon noodles gently. Thick udon noodles are wonderfully chewy, but they can break if stirred too aggressively. Tongs or two wooden spoons work well.
Adjust the sauce as needed. Add a small splash of water if the sauce becomes too thick. Udon noodles absorb sauce quickly once they hit the hot skillet.
Ingredient Notes
Ground pork: Ground pork adds richness and works especially well with soy sauce, garlic, ginger and toasted sesame oil. Choose regular or lean ground pork, depending on your preference.
Frozen udon noodles: Frozen udon noodles have a thick, soft and chewy texture that holds onto the sesame soy sauce beautifully. They are one of the reasons this easy udon dinner is such a regular in our home.
Frozen spinach: Frozen chopped spinach is convenient and mixes easily throughout the ground pork. Be sure to thaw and squeeze it dry before cooking.
Green beans: Fresh green beans add colour and a slight crunch. Chop them smaller than shown in the cooking photos so they blend more evenly with the pork, spinach and noodles.
Soy sauce: Low-sodium soy sauce gives you better control over the saltiness of the spicy sesame pork sauce.
Hoisin sauce: Hoisin sauce adds a mild sweetness and helps create the rich, takeout-style flavour.
Toasted sesame oil: This brings the deep, nutty flavour that makes the sauce so good. A little goes a long way.
Garlic and ginger: Fresh garlic and ginger give these spicy ground pork udon noodles their warm, savoury base. Let them cook briefly so they become fragrant without burning.
Chili garlic sauce: Use more or less depending on how spicy you like your noodles. We usually keep the skillet moderately spicy and add extra chili crisp at the table.
Cilantro and green onions: These fresh garnishes brighten the rich pork and sesame flavours. Add them just before serving for the best colour and flavour.
Variations
Use a different ground meat. Ground chicken, turkey or beef can replace the ground pork. Ground pork gives the richest flavour, but the sesame soy sauce works well with all three.
Add more vegetables. Sliced mushrooms, shredded cabbage, bok choy, bell peppers or grated carrots are all good additions. Keep the vegetables cut fairly small so they mix easily with the thick udon noodles.
Make it extra spicy. Add more chili garlic sauce, crushed red pepper flakes or a spoonful of chili crisp. We usually keep the main skillet moderately spicy and add more heat at the table.
Try a creamy sesame sauce. Stir 1–2 tablespoons of peanut butter into the sauce for richer, slightly creamy ground pork udon noodles.
Use another noodle. Fresh ramen noodles, rice noodles or even spaghetti can work when frozen udon noodles are unavailable. The texture will be different, but the savoury sesame pork sauce is still delicious.
Add an egg. Top each bowl with a fried or soft-boiled egg for an even more filling udon noodle dinner.
Storage Tips
Store leftover spicy sesame ground pork udon noodles in an airtight container in the refrigerator for up to 3 days.
Reheat the noodles gently in a skillet over medium-low heat or in the microwave. Add a small splash of water before warming because udon noodles absorb quite a bit of sauce as they sit.
Stir the noodles halfway through reheating so the ground pork, spinach and green beans warm evenly. The noodles will soften slightly, but the flavour is still very good the next day.
Keep extra cilantro, green onions and chili crisp separate and add them after reheating. The fresh toppings make the leftovers taste brighter.
Freezing is not recommended. The ground pork sauce freezes well, but cooked udon noodles can become overly soft and lose their pleasantly chewy texture.
Spicy Sesame Ground Pork Udon Noodles
Equipment
- Large skillet or wok
- Heatproof mixing bowl
- Small mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Tongs
- Sharp kitchen knife
- Cutting board
- Measuring cups and spoons
- Colander or fine-mesh strainer
- Paper towels or clean kitchen towel
Ingredients
Ground Pork Udon Noodles
- 3 udon noodles packages frozen, about 7 oz (200 g) each
- 1 tbsp cooking oil neutral
- 1 lb ground pork
- 1 yellow onion small and finely chopped
- 1½ cups green beans fresh and cut into ½-1 inch pieces
- 1 cup spinach frozen chopped and thawed and squeezed very dry
- 4 garlic cloves minced
- 1 tbsp ginger freshly grated
- 4 green onions chopped and divided
- ½ cup cilantro leaves fresh
- 1 tbsp sesame seeds optional
- Chili crisp or crushed red pepper flakes for serving
Sesame Soy Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp brown sugar or honey
- 1-2 tsp chili garlic sauce
- ⅓ cup water
- 1 tsp cornstarch
Instructions
Prepare the frozen spinach.
- Thaw the frozen chopped spinach and squeeze out as much liquid as possible. I usually press it firmly between several sheets of paper towel. Removing the excess water keeps the sesame soy sauce rich and glossy.
Prepare the frozen udon noodles.
- Place the frozen udon noodles in a large heatproof bowl and cover them completely with very hot water. Let them sit for 2–3 minutes, then gently separate the strands using chopsticks, tongs or a fork. Drain well. The noodles do not need to be fully cooked because they will finish heating in the skillet.
Make the sesame soy sauce.
- In a small bowl, whisk together the soy sauce, hoisin sauce, toasted sesame oil, rice vinegar, brown sugar, chili garlic sauce, water and cornstarch. Set aside.
Brown the ground pork.
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground pork and let it cook undisturbed for about 2 minutes to develop a little colour. Break the pork into small pieces and continue cooking for another 3–4 minutes.
Add the vegetables.
- Add the chopped onion and green beans. Cook for 4–5 minutes, stirring occasionally, until the onion softens and the green beans are bright green and tender-crisp.
Add the spinach and aromatics.
- Stir in the thawed spinach, garlic, ginger and half of the chopped green onions. Cook for 1–2 minutes, breaking up the spinach so it mixes evenly through the ground pork.
Add the sesame soy sauce.
- Stir the prepared sauce again and pour it into the skillet. Cook for 1–2 minutes, stirring frequently, until the sauce begins to thicken and coat the pork and vegetables.
Toss in the udon noodles.
- Add the drained udon noodles and gently toss everything together. Cook for 2–3 minutes, until the noodles are hot and completely coated in the spicy sesame ground pork sauce. Add a small splash of water if the sauce becomes too thick.
Garnish and serve.
- Divide the ground pork udon noodles among serving bowls. Garnish with cilantro, the remaining green onions, sesame seeds and chili crisp or red pepper flakes.
Notes
- Prepare frozen udon noodles carefully. Place them in a heatproof bowl, cover with very hot water and let them sit for 2–3 minutes. Gently separate the strands before draining.
- Squeeze the frozen spinach dry. Removing as much liquid as possible prevents the sesame soy udon sauce from becoming watery.
- Chop the green beans into small pieces. We recommend cutting them into roughly ½-inch pieces, as we did for the photographed dinner. They are easier to eat and mix more evenly with the pork and noodles.
- Brown the ground pork well. Let it sit against the hot skillet briefly before breaking it apart. Those lightly browned pieces add great savoury flavour.
- Use toasted sesame oil. It gives these ground pork udon noodles their rich, nutty sesame flavour. Regular sesame oil will taste much milder.
- Whisk the sauce again before using. Cornstarch settles quickly, so give the sesame soy sauce a good stir before pouring it into the skillet.
- Do not overcook the udon noodles. They only need to heat through in the sauce. Overcooking can make the thick noodles too soft.
- Add water when needed. Udon noodles absorb sauce quickly, so stir in a small splash of water if the noodles become dry or difficult to toss.
- Adjust the spice level. Use less chili garlic sauce for mild ground pork udon noodles, or serve chili crisp on the side for extra heat.
- Taste before adding salt. Soy sauce and hoisin sauce already contain plenty of seasoning.
- Serve immediately. These spicy sesame pork udon noodles are best while the noodles are hot, glossy and pleasantly chewy.
- This is a regular dinner in our home. The combination of savoury ground pork, spinach, crisp green beans and chewy udon noodles always disappears quickly.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.