Veggie Udon is a tasty noodle dish filled with colorful veggies like bell peppers, carrots, and broccoli. The soft udon noodles soak up a delicious sauce that brings everything together!
Sticky Glazed Pork Chops are the perfect partner. They have a sweet, sticky sauce that caramelizes beautifully as they cook. Who doesn’t love a dish that makes their kitchen smell incredible? 😋
When I make this meal, I love to serve the udon and pork chops together for a colorful plate. Trust me, your taste buds will thank you for this yumminess! Plus, it’s a fun way to sneak in veggies!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are great because they’re easy to cook and juicy. If you prefer, you can substitute with chicken thighs or even firm tofu for a vegetarian option!
Udon Noodles: Udon noodles are thick and chewy, which is what I love about them. If you can’t find udon, you can use soba or even spaghetti in a pinch, but the texture will be different.
Sauces: Soy sauce and honey create a delicious glaze. If you’re looking for a lower-sodium option, try tamari instead of soy sauce. Maple syrup can work instead of honey for a vegan version!
Vegetables: This dish is versatile! Broccoli and shiitake mushrooms add great flavor, but you can swap in bell peppers, snap peas, or any seasonal veggies you have on hand.
Oyster Sauce: If you want this dish to be vegetarian, replace oyster sauce with a mushroom-based sauce or simply use soy sauce for an extra umami kick!
How Do You Achieve a Sticky Glaze on the Pork Chops?
The secret to a perfect sticky glaze lies in the cooking technique. Start by searing your marinated pork chops to get a nice brown crust. Here’s how:
- Heat oil in your skillet over medium-high heat. Make sure it’s hot before adding the pork.
- Cook the pork chops for 3-4 minutes on each side to get that golden brown color.
- In the last 2 minutes, brush the reserved glaze over the chops, allowing it to caramelize and stick.
- Let the pork rest for a minute before slicing, which helps keep it juicy.
This method ensures that your pork chops have a beautiful sticky finish that enhances both flavor and presentation!
How to Make Veggie Udon + Sticky Glazed Pork Chops
Ingredients You’ll Need:
For the Sticky Glazed Pork Chops:
- 4 boneless pork chops
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce (optional for depth)
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (for cooking)
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced (for garnish)
For the Veggie Udon:
- 8 oz udon noodles (fresh or frozen)
- 1 cup broccoli florets
- 1 medium carrot, sliced into thin sticks
- 1 cup shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or mushroom sauce for vegetarian option)
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1/2 cup vegetable or chicken broth
- 1 tbsp vegetable oil (for stir-frying)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 minutes of cooking time. So, in about 45 minutes, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Pork Chops Marinade and Glaze:
In a bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Reserve half of this mixture for glazing after cooking the pork chops; use the other half as marinade.
2. Marinate the Pork Chops:
Place the pork chops in a shallow dish or ziplock bag and pour the marinade over them. Let marinate for at least 30 minutes, preferably 1-2 hours in the fridge to really soak up the flavors.
3. Cook the Udon Noodles:
While the pork chops are marinating, cook the udon noodles according to package instructions. Once cooked, drain and set them aside for later.
4. Cook the Vegetables:
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, toss in the broccoli, carrot sticks, and sliced shiitake mushrooms. Stir-fry for 4-5 minutes until the veggies are tender but still crisp. Pour in soy sauce, oyster sauce, sesame oil, and broth, stirring well to coat everything and heat through. Finally, add in the cooked udon noodles and gently toss to combine. Remove from heat and keep warm.
5. Cook the Pork Chops:
In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Remove the pork chops from the marinade (discard the used marinade) and sear them for about 3-4 minutes on each side until they are nicely caramelized and cooked through. In the last 2 minutes, brush the reserved glaze over both sides of the pork chops to create a sticky, shiny coating. Once cooked, remove them from the skillet and let them rest for a minute or two.
6. Assemble and Serve:
In individual bowls, place a generous helping of the veggie udon noodles. Top with 1-2 sticky glazed pork chops. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your hearty and flavorful meal!
This combination offers a wonderful balance of hearty, sweet-glazed pork paired with fresh, savory vegetable udon noodles. Enjoy cooking and savor every bite!
Can I Use Chicken Instead of Pork Chops?
Absolutely! You can substitute chicken thighs or breasts for the pork chops. Just adjust the cooking time to ensure the chicken is cooked through; this may take a few extra minutes compared to pork.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, replace the pork chops with firm tofu or tempeh, and ensure the oyster sauce is substituted with a mushroom sauce or additional soy sauce. You’ll still get fantastic flavors with the veggies and noodles!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to revive the noodles and sauce.
Can I Add More Vegetables?
Definitely! Feel free to add any veggies you like, such as bell peppers, snap peas, or zucchini. Just keep an eye on the cooking time to ensure they stay tender-crisp and don’t overcook!
