“Oodles of Udon: Porkin’ Around with Peanuts!”

Slurp Happens: One-Pan Peanut Pork Udon That’ll Rock Your Weeknight:

Let’s be real—weeknight dinners can feel like a chore. But what if you could whip up something that’s savory, satisfying, just a little fancy, and only uses one pan?

Enter: Mike and John’s Peanut Pork Udon. It's a deliciously slurpy bowl packed with flavorful pork, tender baby Bok choy, crunchy carrots, and chewy Udon noodles—all brought together by a creamy, spicy-sweet peanut-chili sauce you’ll want to pour on everything.

It’s easy. It’s fast. And it’s wildly good.

🍜 What Makes This Dish So Special?

• One pan = less cleanup (hello, happy dishwasher—or you).

• Flexible protein: Pork is our pick here, but beef works too.

• Vibrant veggies: Bok choy and carrots bring freshness and crunch.

• That sauce: Think creamy, spicy, nutty, tangy—all in one.

• Udon noodles: Thick, chewy, slurpable happiness.

  
  

🧂 What You’ll Need (For 2 Servings – John Style)

Want to make it for 4? Just double everything and use a large pot instead of a pan.

🛠 Kitchen Tools

• Large high-sided pan (or pot for 4 servings)

• Knife

• Cutting board

• Mixing bowl

• Spoon or spatula

  
  

🛒 Ingredients

• 10 oz ground pork (or ground beef if that’s what you have)

• ½ package (about 7 oz) Udon noodles Udon noodles are thick, chewy Japanese wheat noodles. You’ll usually find them pre-cooked and vacuum-sealed in the refrigerated section or Asian aisle of your grocery store.

• 10 oz baby Bok choy Crunchy white stems, tender green leaves—this veggie is mild and fast-cooking.

• 6 oz carrots, peeled and sliced on an angle

• 3 tbsp East Asian-style sautéed aromatics This is a blend of garlic, ginger, and scallion cooked in oil. You can buy it pre-made in jars (look near sauces at Asian markets), or quickly sauté these ingredients yourself.

• 1 lime, halved

• 3 tbsp savory black bean chili sauce Adds umami and spice—look for it in the Asian foods aisle.

• 1 tbsp smooth peanut butter spread This is natural-style peanut butter—smooth, unsweetened, and ideal for sauces (not the sugary sandwich kind).

• 1 tsp black & white sesame seeds

• Olive oil, salt, and pepper to taste

  
  

👩‍🍳 Let’s Get Cookin’

1. Prep Everything First

Set yourself up for success before turning on the stove.

• Take the Udon noodles out of the fridge and let them sit at room temperature.

• Wash and dry the baby Bok choy.

• Peel and slice the carrots on a diagonal for max surface area and a pretty finish.

• Trim the root ends off the Bok choy and roughly chop, keeping the stems and leaves separate (they cook at different times).

• Halve the lime.

• In a mixing bowl, whisk together:

  • 1 tbsp peanut butter spread

  • 3 tbsp black bean chili sauce

  • 2 tbsp water

  • Juice from half (or all) of the lime—up to you!

Set that glorious sauce aside.

2. Brown the Pork

Time to build the flavor.

• In your large high-sided pan, heat a drizzle of olive oil on medium-high until hot.

• Add the ground pork and cook, stirring frequently and breaking it up with your spoon.

• Cook 3–4 minutes, until lightly browned.

• Drain off any excess fat (carefully!).

3. Add Carrots & Aromatics

This is when it starts to smell amazing.

• Add your sliced carrots and the sautéed aromatics to the pan. Be careful—it might sizzle!

• Season with salt and pepper.

• Cook for 4–5 minutes, stirring occasionally, until:

  • Pork is fully cooked

  • Carrots start to soften

    
    

4. Toss in Bok Choy Stems

Don’t forget to separate your greens!

• Add the Bok choy stems to the pan.

• Season again with a pinch of salt and pepper.

• Stir and cook for 2–3 minutes, until tender.

  
  

5. Finish with Noodles, Greens & Sauce

Bring it all together!

• Wash your hands and gently separate the Udon noodles with your fingers so they don’t clump.

• Add to the pan:

  • The separated noodles

  • The Bok choy leaves

  • The sauce you made earlier

• Be careful—it may splatter a little!

Stir constantly for 1–2 minutes, until:

• The noodles are heated through

• Everything is saucy and well combined

Turn off the heat. Taste and season with a final pinch of salt or lime juice if needed.

6. Serve & Garnish

Scoop your noodles into bowls and sprinkle with sesame seeds for crunch and contrast.

🥢 Final Slurp

That’s it! You just made an easy, elegant bowl of Peanut Pork Udon that tastes like it came from your favorite noodle spot—but better, because you made it yourself.

It’s the kind of meal that fills you up without weighing you down, hits every flavor note (savory, spicy, tangy, creamy), and doesn’t leave a stack of dishes in your sink.

So next time you’re not sure what’s for dinner, remember: Slurp Happens. Make it count.

And hey—if you doubled up and made extra, don’t be surprised when you find yourself sneaking cold noodles straight from the fridge. No judgment here.