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Creamy pork udon noodles with garlic cream sauce, ground pork, snap peas, carrots, asparagus, sesame seeds, and green onions in a blue and white bowl.

Creamy Pork Udon Noodles with Garlic Cream Sauce

Creamy Pork Udon Noodles with Garlic Cream Sauce is an easy 20-minute dinner made with tender udon noodles, lean ground pork, crisp seasonal vegetables, and a light creamy garlic sauce. This cozy pork udon recipe is simple, savoury, and perfect for a quick weeknight noodle bowl.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course lunch
Cuisine Asian inspired, Asian-Inspired Fusion
Servings 4 Servings
Calories 1826 kcal

Equipment

  • Large skillet or sauté pan
  • Large bowl for soaking udon noodles
  • Colander or strainer
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups
  • Serving bowls

Ingredients
  

  • 4 packages udon noodles
  • 1 to 1 ½ cups ground pork lean
  • 1 onion small and finely chopped
  • 1 cup asparagus cut in halves
  • 1 cup carrots slivered or chopped
  • 1 cup snap peas
  • 2 to 3 cups garlic cream sauce light
  • Sliced green onions for garnish
  • Sesame seeds for garnish
  • Optional garnish: spinach leaves sliced bell peppers, or microgreens

Light Garlic Cream Sauce

  • Use a light garlic cream sauce Alfredo-style sauce, or your favourite creamy cooking sauce - as described above.
  • For a simple homemade version use butter, garlic, cream or milk, a little Parmesan if desired, salt, pepper, and a splash of broth to loosen the sauce. The sauce should be creamy but not too thick, so it coats the pork and vegetables and spoons easily over the udon noodles.

Instructions
 

  • Place the udon noodles in a large bowl and cover with warm water. Let sit for about 5 minutes, or until the noodles loosen. Drain and set aside.
  • In a large skillet or sauté pan over medium heat, cook the ground pork and chopped onion for 5 to 6 minutes, breaking up the pork as it cooks, until the pork is fully cooked and the onion has softened.
  • Stir in the carrots and light garlic cream sauce. Cook for 2 to 3 minutes, until the sauce is warm and the carrots begin to soften.
  • Add the asparagus and cook for 1 to 2 minutes.
  • Stir in the snap peas and cook just until warmed through. The vegetables should still be bright and lightly crisp.
  • Divide the drained udon noodles among serving bowls. Spoon the creamy pork and vegetable mixture over the noodles.
  • Garnish with sliced green onions, sesame seeds, or your favourite toppings. Serve immediately.
    • For the best creamy pork udon noodles, keep the garlic cream sauce slightly loose. Udon noodles absorb sauce quickly, so a thinner creamy sauce gives the finished noodle bowl a better texture.

Notes

  • A light garlic cream sauce works best because it coats the udon noodles without making the dish too heavy.
  • If the sauce becomes too thick, add a splash of broth, milk, or water to loosen it.
  • Add the vegetables in stages so they do not overcook. Carrots need a little longer, while snap peas should go in near the end.
  • Warm water is usually enough to loosen packaged udon noodles. Do not over-boil them or they may become too soft.
  • This creamy pork udon recipe is best served fresh because the noodles absorb the sauce as they sit.
  • Ground pork can be replaced with ground chicken or ground turkey.

Nutrition

Calories: 1826kcalCarbohydrates: 314gProtein: 84gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 5508mgPotassium: 501mgFiber: 28gSugar: 46gVitamin A: 5872IUVitamin C: 21mgCalcium: 47mgIron: 2mg
Keyword 20 minute udon recipe, Creamy Asian noodles, Creamy pork udon noodles, Creamy udon noodles, Garlic cream sauce noodles, ground pork udon bowl, recipe, Udon noodles with vegetables
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