Chinese Style Tomato Pork Udon


This Chinese style tomato and pork udon is a favourite of mine, it is so easy make and I love the way the tangy tomato sauce clings onto the noodle. I've shared the recipe before with a different addition of vegetables, but for the completeness of this blog series "Chinese Food on a Budget: Feed a Family of 4 for £30 a week" here is the 5th recipe. 

I like to call this Chinese style spaghetti bolognese since the use of mince meat, tomatoes and noodles/spaghetti are cooked in such similar ways. Usually, I'll opt for fresh tomatoes, but my food delivery that week didn't have any in store and substituted it with tin tomatoes. Both tinned and fresh work fine in this dish, but as tinned tomatoes are more concentrated, I've only used half a tin.

Round up the ingredients.

Cook the udon according to pack instructions, then drain and rinse under cold running water. Set aside.

Fry onion and mince pork together until golden brown.

Add in tin tomatoes, soya sauce, oyster sauce, sesame oil, ketchup and stir well.

Add 1/2 cup of water then put a lid on the pan to simmer on medium-low heat for 10 minutes. Add spring onions when cooked. Throw in the udon and mix until well coated.


For the tomato pork udon:
500g pork mince
1/2 tin of tomatoes
4 spring onion
1 onion
3 packs of udon
2 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp ketchup
2 tbsp oil
1/2 cup water

For the vegetable side:
1 broccoli 
2 tbsp oyster sauce


1) Boil a pan of water and cook the udon according to instructions. Drain and rinse under cold running water, set aside

2) Peel and dice the onion, and then wash and chop up the spring onion

3) In a pan, heat up 2 tbsp of oil and pan fry onion for 3 minutes until golden brown. Add in the pork mince and fry for another 5 minutes until the meat is all browned

4) Add in half a tin of tomatoes, the soya sauce, oyster sauce, sesame oil, ketchup and stir well. Add 1/2 cup of water then put a lid on the pan and turn heat down to medium-low

5) Simmer for 10 minutes until all cooked through, and add spring onions. Take off heat and mix in the udon until the udon is well coated in the meat sauce

6) Wash the broccoli and break into smaller florets. Heat a pan of water and boil the broccoli for 7 minutes. Once cooked, drain the water and add in oyster sauce. Mix well and plate up

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