This Veggie Udon is a warm, comforting dish packed with fresh veggies. The thick noodles soak up the tasty broth, making every bite satisfying and flavorful!
And let’s not forget those Sticky Glazed Pork Chops! They are sweet, savory, and so tender that they practically melt in your mouth. What’s not to love? 😋
I love serving this with a sprinkle of sesame seeds on top. It adds a nice crunch and looks pretty too! Plus, it’s a quick meal that brings smiles all around the table.
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops work well for this recipe because they cook quickly and stay juicy. If you’re looking for alternatives, chicken thighs or boneless skinless chicken breasts can be used instead, but adjust the cooking time as needed.
Udon Noodles: These thick noodles are perfect for soaking up flavors. If you can’t find udon, you can substitute with spaghetti or rice noodles. Just follow the package instructions for cooking time.
Vegetables: Carrots, mushrooms, and kale add great flavor and color. You can substitute with any vegetables you have, like bell peppers, zucchini, or snap peas for a personal touch!
Honey/Brown Sugar: I usually lean towards honey for its smooth flavor, but brown sugar is a solid choice too. If you’re looking for a low-sugar option, consider using maple syrup or agave nectar.
Oyster Sauce: It’s optional in the udon, but it brings great depth. If you want a veggie-friendly option, you can use hoisin sauce or a mix of soy sauce and sugar instead.
How Do I Get My Pork Chops Perfectly Glazed?
Achieving a sticky glaze on your pork chops requires a few key steps. First, always marinate your chops for at least 30 minutes to impart flavor. When you’re ready to cook, use medium-high heat.
- Start by searing the chops in vegetable oil for 3-4 minutes on each side until golden.
- After cooking, add your reserved marinade to the pan and let it bubble. This allows the sauce to thicken and stick to the chops.
- Keep turning the chops in the glaze for about 2 minutes until they’re fully coated and sticky.
Don’t forget to let them rest off the heat before slicing! This keeps them juicy and delicious.
Veggie Udon + Sticky Glazed Pork Chops
Ingredients You’ll Need:
For the Sticky Glazed Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp chili flakes (optional for heat)
- 1 tbsp vegetable oil (for frying)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
For the Veggie Udon:
- 12 oz udon noodles (fresh or frozen)
- 2 tbsp vegetable oil
- 1 cup carrots, julienned or thinly sliced
- 1 cup mushrooms, sliced (shiitake or button)
- 2 cups kale or spinach, chopped
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp mirin (or substitute with a little sugar + water)
- 1 tbsp oyster sauce or hoisin sauce (optional for additional flavor)
- 1/2 cup vegetable broth or water
- 1 tsp toasted sesame oil
How Much Time Will You Need?
The entire recipe will take about 30 minutes for preparation and cooking. You’ll spend about 10 minutes on the marinade and chopping veggies, then another 20 minutes cooking everything. It’s quick and easy!
Step-by-Step Instructions:
1. Prepare the Pork Chops Marinade and Glaze:
In a medium bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes if you’re using them. Set aside half of this mixture to use as glaze later. Marinate the pork chops in the remaining half for at least 30 minutes (or up to 2 hours in the fridge) to let it soak in the flavor.
2. Cook the Udon Noodles:
Bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions (usually takes about 2-3 minutes for fresh or frozen noodles). Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside for later.
3. Cook the Pork Chops:
In a large skillet, heat the vegetable oil over medium-high heat. Remove the pork chops from the marinade (make sure to discard the used marinade). Sear the chops for about 3-4 minutes on each side until they are nicely browned and have reached an internal temperature of 145°F (63°C). Pour the reserved glaze into the pan and coat the chops. Allow the glaze to thicken for another 1-2 minutes. Once done, remove the chops from the skillet and let them rest.
4. Prepare the Veggie Udon:
In a wok or another large skillet, heat the vegetable oil over medium-high heat. Add the sliced onion, garlic, and ginger; sauté for about 1-2 minutes until fragrant. Then, add in the carrots and mushrooms, cooking them while stirring for about 3-4 minutes until they are just tender. Next, toss in the kale or spinach and cook for another 1-2 minutes until they are wilted. Now, add the cooked udon noodles to the pan. Pour in soy sauce, mirin, optional oyster sauce, and vegetable broth. Stir everything together well and cook for another few minutes over medium heat to let the flavors meld. Finally, drizzle the toasted sesame oil over the top and give everything a gentle toss.
5. Assemble the Dish:
To serve, divide the veggie udon noodles into bowls. Slice the pork chops and place them on top of the noodles. Finish off by garnishing with chopped green onions and a sprinkle of sesame seeds.
Enjoy your delicious and satisfying Veggie Udon with Sticky Glazed Pork Chops!
Can I Use Different Vegetables in the Udon?
Absolutely! You can substitute with any vegetables you have on hand, like bell peppers, zucchini, snap peas, or broccoli. Just make sure to adjust the cooking times depending on how long each vegetable takes to become tender.
What Can I Substitute for Mirin?
If you don’t have mirin, a simple mixture of sugar and water can work. Use 1 tablespoon of sugar mixed with 1 tablespoon of water as a substitute to maintain the sweetness and balance of flavors in the dish.
Can I Make the Pork Chops Ahead of Time?
Yes, you can! You can marinate the pork chops a day in advance and then cook them when you’re ready to serve. This allows the flavors to deepen and makes for a quick meal. Just reheat before serving!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the udon and pork chops in a skillet over low heat or in the microwave, ensuring everything is heated through evenly. You might want to add a splash of broth or water to keep it moist!