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Japanese Noodle Bowl


Eating healthy doesn’t always mean dinner is grilled chicken and asparagus. This year, I’ve been trying to expand my culinary vault. When browsing recipes and preparing ideas I’ve noticed a personal trend towards “healthenizing” (completely made-up word for modifying “unhealthy” recipes so that they are clean and healthy) foods I would typically order at a restaurant or for take-out. Lately I’ve been giving Asian-inspired meals a try in my kitchen. I’ve posted another healthy and delicious internationally-inspired soup dish here ๐Ÿ™‚

This meal was delicious, and I am a huge fan of these noodles! I found this recipe to be fresh, fast, and filling! I added a tsp of soy sauce at the very end but thought it was perfect as is.

Japanese Noodle Bowl


Serves: 4


– 3/4 lb boneless thick cut pork chop, thinly sliced across the grain
– 3 1/2 tbsp low sodium soy sauce
– 1 1/2 tsp cornstarch
– 1 1/2 tbsp sesame oil
pepper, to taste
– 2 tbsp rice wine vinegar
– 2 tsp sugar
– 1/2 lb sugar snap peas, strings removed
– 9 oz. Japanese Udon noodles
– 1/2 bunch green onions, thinly sliced
– 2 tsp canola oil
1 tbsp minced ginger
– red pepper flakes, to taste


1. Slice pork into thin strips, cutting against the grain.

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2. In a medium-sized mixing bowl, mix 1 1/2 tbsp soy sauce, cornstarch, 1/2 tbsp sesame oil, and pepper. Add the sliced pork and mix well. Cover and allow to marinate for 30 minutes.

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3. Meanwhile, bring a large pot of water to a boil. Add the sugar-snap peas and cook until tender (4-5 minutes). Scoop out of pot and set aside. Bring pot back to a boil and add Udon noodles. Cook until done (10-12 minutes).

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4. While noodles are cooking, mix remaining 2 tbsp soy sauce, 1 tbsp sesame oil, vinegar, and sugar in a small bowl until sugar is dissolved. Set aside.


5. Drain noodles and return them to the pot. Add half of reserved sauce, sugar snap peas, and half of the green onions. Stir to coat and then cover and set aside.


6. In a frying pan, heat canola oil on medium-high heat. Add ginger and desired amount of red pepper flakes. Immediately add pork and stir well to separate. Cook until done, 4-5 minutes. Turn the heat off but leave the pan on the burner. Add remaining sauce. Allow sauce to thicken, keeping on the heat another 30 secs-1 minute.


7. Add pork mixture to pan with noodles. Add remaining green onions and serve.

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Please let me know if you try this recipe, I’d love to hear your thoughts! Enjoy ๐Ÿ™‚


Cals: 300
Fat: 13.6g
Carbs: 19.3g
Protein: 24.6g
Sugar: 2g
Sodium: 42.2mg

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Thanks for stopping by!