This tasty Veggie Udon features thick, chewy noodles tossed with colorful vegetables. It’s quick, easy, and perfect for a cozy dinner at home.
Now, let’s talk about those Sticky Glazed Pork Chops! They are sweet, juicy, and totally winning at any meal. I mean, who can resist that sticky sauce? 😋
I love pairing these two because the richness of the pork goes perfectly with the fresh veggies in the udon. It’s like a party on your plate that everyone will enjoy!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops work great, but feel free to use bone-in chops for more flavor. If you need a lighter option, chicken breasts or tofu can be excellent substitutes, just adjust the cooking time as needed.
Udon Noodles: Udon noodles are thick and chewy, perfect for soaking up all the flavors. If you can’t find udon, you can use soba noodles or even ramen as a substitute. Just be sure to follow package instructions for cooking.
Sauces: Soy sauce is essential for the marinade and stir-fry. If you’re watching sodium, try low-sodium soy sauce or tamari. Honey adds sweetness, but maple syrup or agave syrup works well too for a vegan option!
Vegetables: You can mix and match the vegetables based on your preference or what you have on hand. Carrots, snap peas, or broccoli would also be tasty. Use frozen veggies if fresh aren’t available; just add them during the stir-fry stage to heat through.
How Do I Make Sure My Pork Chops Are Juicy and Flavorful?
The key to juicy pork chops lies in marinating them properly and cooking them at the right temperature. Follow these tips for success:
- Start with a good marinade that includes acid (like rice vinegar) to tenderize the meat and flavor it deeply.
- Let the pork chops marinate for at least 30 minutes; a couple of hours is even better! The longer they sit, the more they absorb the flavors.
- When cooking, ensure your skillet is hot enough. This helps to sear the meat quickly and keeps it juicy inside.
- Avoid overcrowding the pan to ensure even cooking. Cook in batches if needed!
- Use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C). Let them rest for a few minutes before serving!
By keeping these tips in mind, you’ll have perfectly cooked, flavorful pork chops paired with those delicious veggie udon noodles! Enjoy your meal!
Veggie Udon + Sticky Glazed Pork Chops
Ingredients You’ll Need:
For the Sticky Glazed Pork Chops:
- 4 boneless pork chops (about 1 inch thick)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil (for cooking)
- Sesame seeds (for garnish)
For the Veggie Udon:
- 8 oz udon noodles (fresh or frozen)
- 1 tbsp vegetable oil
- 1 cup mushrooms, sliced (e.g., shiitake or button)
- 1 small red bell pepper, sliced thinly
- 1 cup baby bok choy or spinach, chopped
- 2 green onions, sliced (reserve some for garnish)
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce or vegetarian stir-fry sauce
- 1 tsp chili garlic sauce (optional, for heat)
- 1 tsp sesame oil
- Salt and pepper to taste
- Sesame seeds (for garnish)
How Much Time Will You Need?
This delicious meal will take about 30 minutes of active cooking time. Plus, you should plan for at least 30 minutes to marinate the pork chops. So, set aside about 1 hour to prepare and enjoy this delightful dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
First, grab a bowl and whisk together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until everything is blended well. Next, place the pork chops in a shallow dish or ziplock bag and pour half of the marinade over them. Make sure they are coated nicely! Reserve the other half for glazing later on. Let the pork marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).
2. Cook the Udon Noodles and Veggies:
While the pork is marinating, cook the udon noodles according to the package instructions. Once cooked, drain them and set aside. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant.
Then, toss in the sliced mushrooms and bell pepper, stir-frying until they’re tender, which should take about 4-5 minutes. Add in the chopped bok choy or spinach and continue cooking until it wilts. Mix in the cooked udon noodles, soy sauce, oyster sauce, chili garlic sauce (if using), and sesame oil. Keep tossing everything together and stir-fry for 2-3 minutes until the noodles are heated through. Finally, season with salt and pepper to taste, then remove from heat and sprinkle with green onions and sesame seeds.
3. Cook the Pork Chops:
Now, it’s time to cook those pork chops! Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Take the marinated pork chops out of the marinade (and remember to discard the leftover marinade you used to marinate). Place the pork chops in the hot skillet and cook for about 4-5 minutes on each side until they’re nicely browned and fully cooked. During the last couple of minutes of cooking, brush the reserved marinade over the chops for that sticky glaze, turning them to coat both sides. Once they look beautifully glazed and caramelized, take them off the heat.
4. Assemble the Dish:
Time to put everything together! In serving bowls, divide the veggie udon noodles evenly. Place one or two sticky glazed pork chops on top of each. Add a sprinkle of extra sesame seeds and green onions for a nice garnish.
5. Serve Immediately:
Enjoy your colorful, delicious Veggie Udon with Sticky Glazed Pork Chops! This combination creates a comforting and satisfying meal that everyone will love.
Bon appétit!
Can I Substitute the Pork Chops with Other Proteins?
Absolutely! You can use chicken thighs, breast, or even tofu for a vegetarian option. Just adjust the cooking time as needed to ensure everything cooks through properly.
What Type of Vegetables Can I Use in the Udon?
Feel free to get creative! You can use carrots, snow peas, broccoli, or zucchini. Just make sure to cut them into similar sizes for even cooking, and add any that are thicker or denser earlier in the stir-fry process.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or soy sauce to help loosen the noodles and keep them from drying out.
Can I Make the Udon Noodles Ahead of Time?
Yes, you can cook the udon noodles ahead of time! Just toss them with a little oil to prevent sticking, then refrigerate. When ready to serve, just reheat them briefly in a pan with a splash of water or stir-fry with your vegetables.
