Spicy Curry Pork Udon Stir-Fry

Curry and ginger seasoned pork stir fry with fresh mushrooms, bell pepper, and green beans that is savory and spicy.

This spicy pork stir fry is a deliciously satisfying dish that combines savory, spicy flavors with a variety of textures. Tender pork slices are seasoned with hot madras curry powder and garam masala, then stir-fried alongside green beans, mushrooms, and bell peppers. Chewy Udon noodles add heartiness, while a sauce of soy sauce, brown sugar, ginger paste, and biryani curry paste brings rich, complex flavors. Topped with sliced scallions or chives, this easy-to-make stir fry is a feast for the senses, perfect for any weeknight meal.

Servings

2

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

For the Pork and Veggies
2 boneless pork loin chops
2 cups green beans (or substitute with snow or snap peas)
1 green bell pepper, sliced into bite-sized pieces
1 cup fresh mushrooms (e.g., baby portabellas)
1/2 cup scallions/chives, sliced (for garnish)
1 package Japanese udon noodles (pre-cooked if available)

For the Sauce
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ginger paste
2 teaspoons biryani curry paste

For the Seasoning
1/2 tablespoon coarse kosher salt
1 teaspoon hot madras curry powder
1 teaspoon garam masala
High-heat oil for cooking (e.g., canola or grapeseed oil)

Preparation

  • Thinly slice the pork into bite-sized strips for quick, even cooking.
  • Season the pork with salt, curry powder, and garam masala. Toss well and set aside.
  • Trim and cut the green beans (or peas), slice the bell pepper, and slice the mushrooms. Combine in a bowl.
  • Slice the scallions or chives for garnish and set aside.
  • Prepare the udon noodles according to package directions if not pre-cooked, then drain and set aside.
  • In a small bowl, whisk together the soy sauce, brown sugar, ginger, and curry paste to create the stir-fry sauce.

Cooking

  • Heat a wok or large skillet over medium-high to high heat until very hot.
  • Add oil and swirl to coat the pan.
  • Add the pork in a single layer and stir-fry for 3–4 minutes, until browned and just cooked through. * Remove and set aside.
  • Add a bit more oil if needed.
  • Stir-fry the vegetables for 3–4 minutes, tossing frequently, until tender-crisp but still bright and slightly firm.
  • Pour the prepared sauce into the vegetables and stir to coat.
  • Return the cooked pork to the pan and toss together.
  • Add the udon noodles and gently stir-fry for 2–3 minutes, until everything is heated through and evenly coated.
  • Let simmer briefly until the sauce slightly thickens and clings to the noodles.

Serving

  • Divide into bowls while hot.
  • Sprinkle with sliced scallions or chives.
  • Serve immediately.