Udon Noodle Stir Fry with Black Bean Sauce and BBQ Pork
A quick and satisfying stir fry featuring udon noodles tossed with savory black bean sauce, vibrant vegetables, and tender pieces of leftover BBQ pork ribs.
Picture this: a pile of saucy udon noodles, tender from the quick soak they've just had in a wok, topped with the smoky, sweet tenderness of leftover BBQ ribs. This stir fry is more than a meal; it’s a round of applause for yesterday's leftovers, reinvented into a steamy sensation that doesn't require you to spend hours in the kitchen.
Here's a dish that straddles the line between effort and impressiveness — your secret weapon for those nights when you're short on time but high on the need for deliciousness. With noodles that slurp up a black bean sauce like their life depends on it and veggies that keep things fresh, this is your go-to dish when comfort is calling.
Perfect for midweek dinners or impromptu gatherings, give it a whirl whenever you're in need of something unfussily sublime. Just make sure to have your noodles at the ready and the wok hot for a dinner that’s as quick as it is comforting.
Ingredients
- 400 g cooked udon noodles
- 400 g leftover BBQ pork ribs
- 30 ml vegetable oil
- 3 cloves garlic
- 1 inch piece ginger
- 1 red bell pepper
- 100 g broccoli florets
- 2 spring onions
- 60 ml black bean sauce
- 30 ml soy sauce
- 15 ml sesame oil
- 5 ml chili flakes
- 15 ml sesame seeds
Equipment
- wok
Instructions
Prepare the ingredients by thinly slicing the red bell pepper and spring onions, mincing the garlic and ginger, and cutting the broccoli into small florets.
Remove the meat from the leftover BBQ pork ribs and cut it into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the sliced red bell pepper and broccoli florets to the pan and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of vegetable oil and the pork pieces to the empty side of the pan and heat them through, about 2 minutes.
Add the cooked udon noodles, black bean sauce, soy sauce, sesame oil, and chili flakes to the pan. Toss everything together gently to coat the noodles and ingredients evenly.
Add the sliced spring onions to the pan, give a final stir, and cook for an additional minute.
Transfer the stir-fry to serving plates and garnish with sesame seeds before serving.
Tips
- For the best stir-fry, always start with pre-cooked but al dente udon noodles; slightly firmer noodles prevent the dish from becoming mushy.
- When working with leftover BBQ pork ribs, warm them slightly before cutting for easier slicing.
- Keep the veggies lively by not overcooking them; you want a tender-crisp bite that balances the soft noodles.
- If the black bean sauce seems too thick, add a splash of water to loosen it up as needed during cooking.
- Reheat leftovers with a splash of water in the pan to rehydrate the noodles and renew the sauce.
Substitutions
udon noodles → soba or rice noodles (cooked according to package instructions)
Noticeably differentBBQ pork ribs → tofu (cubed and pan-fried to maintain protein content)
Noticeably differentblack bean sauce → hoisin sauce for a sweeter note
Noticeably different
Nutrition
Per serving · estimated
- 500
- Calories
- 30 g
- Protein
- 60 g
- Carbs
- 18 g
- Fat
- 4 g
- Fibre
- 6 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use fresh pork instead of leftover BBQ ribs?
Yes, you can use fresh pork. Just marinate it in some soy sauce and a pinch of sugar before frying to mimic that BBQ glaze.
How do I keep my udon noodles from clumping together?
Toss the cooked udon with a bit of sesame oil before adding them to the stir fry to help keep them separate.
Is this dish spicy?
The dish has a mild heat from the chili flakes. Adjust the amount or omit them if you prefer a milder dish.
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