Today’s one pan dinner is on me! It’s super simple but outrageously flavorful, and I wanted to share so you’ve got it in your back pocket for next week. Think of it as a little preview of the kind of extra tips you’ll always find here on paid recipes.
creamy coconut udon with crispy pork
serves: 2
time: 30 minute
s
Browse all my recommended tools in one place: Complete Kitchen Collection.
12 inch cast iron pan or stainless steel pan (nonstick is fine too)
Microplane (for ginger + garlic - optional)
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1 lb ground pork
3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tbsp natural peanut butter
3 tbsp sambal oelek (adjust for heat)
1 tbsp soy sauce
1 tsp fish sauce
1 400 ml can full-fat coconut milk
1 tsp brown sugar
2 packs fresh or frozen udon noodles
5 - 6 baby bok choy, sliced
Juice and zest of 1/2 a lime
1 tsp rice vinegar
Optional toppings: toasted peanuts, fried shallots, cilantro, Thai basil, scallions, drizzle of chili crisp
🥥 coconut milk: coconut milk flavor and sweetness can really vary from brand to brand, so you may have to adjust at the end due to the this. I love using the Cha’s organic (I get it in bulk from Costco lol). Make sure to give it a really good shake before you open it too!
Adjustments you may need to do depending on your coconut milk:
if your coconut milk is really thick (see my video for comparison), you may need to add up to 1/2 cup water to your sauce (a bit at a time). Add after your noodles and veg are cooked as the veg adds a bit of moisture. Add till you get the consistency YOU like, I like a thick sauce so it clings to the noodles.
if your coconut milk is really sweet, skip the sugar and add it at the end if needed.
if your coconut milk is NOT sweet, you may need to add more sugar at the end (1/2 tsp at most).
if you MUST use non/low fat - there’s a high likelyhood the milk will curdle due to the heat. There’s nothing wrong flavor wise, it’s just not quite as pretty, but it’s 100% fine to eat still.
✨simplify: you can absolutely skip the reserving the pork for the end to save a bit of time and a dish, just leave it all in the pan but be sure to still drain the excess fat.
📦 storing: keep in an airtight container in the fridge for up to 4 days.
🔄leftovers: this is great leftover as udon holds up a lot better than regular pasta. Pop it in the microwave or onto the stove for a few minutes and it’s good as new
🌾make it GF: ✅ if you can find GF udon or a similar thick noodles, and sub the soy for tamari
🧀make it DF: ✅ since we use coconut milk you’re good to go!
*Numbers in brackets in a step denotes the above photo
Pre recipe prep:
✅ mince garlic and ginger (1)
✅ slice large pieces of bok choy lengthwise into 2-3 long pieces (2)
brown pork
heat a small splash of oil in a large pan over medium-high heat. Squish pork onto pan (1) and don’t move until it’s turned golden on the bottom (about 3-4 minutes). Flip and break up pieces, cooking until deeply browned and caramelized (2), breaking into small scraggly bits. Remove half of the pork for later, and soak up excess oil with a paper towel(3), leaving just a bit behind with the remaining half of the pork (4).
build sauce
lower heat to medium. To the same pan, add 3 tsp minced ginger and 4 cloves minced garlic, cooking about 30 seconds. Stir in 2 tbsp peanut butter, 3 tbsp, soy, 1 tsp fish sauce, and 1 tsp brown sugar and let caramelize for a minute (1). A bit at a time, mix in coconut milk slowly so it doesn’t curdle (2). If it’s curdling lower the heat. Mix until smooth and glossy (3).
add noodles & bok choy: toss in udon and chopped bok choy (1). Simmer gently 2–3 minutes until noodles are coated and bok choy softens (2). (If the udon is frozen, or hard to break up, cover with lid for a minute or two and the steam will help).
finish: remove from heat, stir in zest and juice of 1/2 a lime, and 1 tsp rice vinegar. Taste and adjust balance: sambal for heat, soy for salt, sugar for sweetness (3).
serve: top with reserved crispy pork, a drizzle of chili crisp, and green onions.
⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.
ground pork: ground chicken, turkey, or even ground beef (chicken/turkey are closest in flavor/texture, beef adds a bit more richness but still works).
fresh ginger: 1 tsp ground ginger (not as bright, but will hold the flavor structure)
garlic: 3 tsp garlic powder
peanut butter: if you don’t have natural peanut butter, use what you’ve got and reduce the brown sugar completely, taste and adjust at the end and add 1/2 tsp if needed. You can also use almond butter or cashew butter (neutral + creamy) or sunflower seed butter works if you’re nut-free.
sambal oelek: sriracha or gochujang (slightly sweeter, but balances well). Chili-garlic paste is also a near-identical swap.
soy sauce: tamari (gluten-free), or coconut aminos (sweeter, so reduce sugar slightly).
fish sauce: I promise it’s not fishy - it just gives a wondeful umami (think anchovies in ceasar salad). Worcestershire sauce will work (not exact, but gives umami depth), or sub extra soy sauce + squeeze of lime.
full-fat coconut milk: I don’t recommend subbing light as it doesn’t have the same richness and is more likely to curdle.
1 tsp brown sugar: honey or maple syrup.
fresh or frozen udon noodles: ideally use a thicker asian noodle that is precooked, or cooks in under 5 minutes.
baby bok choy: sub snap peas, bell peppers, green beans, spinach, kale, or any variety.
Looking for more inspo? Check out the recipe archive with 300+ recipes here.
Loved this dish! I substituted ground turkey for pork and although it didn’t brown and crisp as much it was still tasty. I’ve made many of your dishes and my husband and I enjoyed all of them! Thank you!
This was so good!!