Udon Noodles with pork, bok choy and green onion

I was looking to revamp my Shanghai Noodle recipe, but due to low stock of Napa cabbage and shanghai noodles at my local No Frills and the fact that I so rarely use dark soy sauce as to never have it on hand, I got this dish instead.

Bok choy has such a wonderful flavour which nappa cabbage lacks. It really changes this into its own unique dish instead of just being “almost Shanghai noodles” .

Udon Noodles with pork, bok choy and green onion

This dish is so super quick, easy and versatile and it makes a ton AND it's one pot!. The pork, veggies and sauce are way more than the noodles can handle so you can throw the leftovers on rice or any kind of other noodles. I was looking to revamp my Shanghai Noodle recipe, but due to low stock of N
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dinner
Cuisine: Asian, Chinese
Servings: 4 serving
Calories: 684kcal


  • 1/3 cup soy sauce
  • 1/4 cup oyster sauce
  • 1 1/2 tbsps ginger minced fresh
  • 2 tbsps chopped garlic
  • 2 tbsps sugar
  • 1 cup chicken broth
  • 1 tbsp corn starch or flour
  • 1 1/2 lbs Pork Loin shaved
  • 1 bok choy medium, or 1-2 bundles of baby bok choy
  • 1 green onion bundle
  • 400 g udon noodles pre-cooked
  • 1 tbsp sesame oil optional
  • 1 tbsp rice vinegar optional


  • In a medium mixing bowl whisk together the soy sauce, oyster sauce, ginger and sugar. Whisk until sugar is completely dissolved.
  • Whisk together the chicken broth and corn starch / flour and set aside
  • Place the pork in a ziplock back, cover with marinade, press out the air from the bag, seal and massage to coat the meat. Roll the bag up tight and place in the fridge at least 10 mins.
  • In the mean time, chop your veggies. Chop the stalks of the green onions into 2" long pieces and the stalks of the bok choy into 3/4" - 1" pieces and set aside together.
  • Chop the leaves of both the bok choy and the onions into about 1 1/2" - 2" pieces- they're gonna shrink drastically in the pan so you still want big mouthfuls of them!
  • Set a pot of water to boil, but don't add the udon noodles yet.
  • In a large, deep pan or wok heat vegetable oil on high. Add the meat with all its marinade and stir fry til most pieces are mostly brown (1-3 mins). It's fine if they're still a little pink in the center, they'll finish cooking in the sauce and come out just right. Remove the meat and set aside, leaving the sauce.
  • Add the bok choy and onion stalks with the garlic to the pan and stir fry til they soften (about 30-60 seconds).
  • Return the meat to the pan along with vegetable leaves and chicken broth. Toss thoroughly with 2 wooden spoons.
  • Add the udon noodles to the boiling water and break apart with fork, cooking to package directions, strain then add to the pan / wok and toss some more to thoroughly coat with sauce. Then serve!
  • Optionally drizzle in sesame oil and white rice vinegar and toss some more right before serving.


Calories: 684kcal | Carbohydrates: 84g | Protein: 59g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 3112mg | Potassium: 1264mg | Fiber: 8g | Sugar: 18g | Vitamin A: 9413IU | Vitamin C: 99mg | Calcium: 241mg | Iron: 3mg