This one’s for when you want something super comforting but don’t want to spend hours in the kitchen. This bowl is exactly that. Thick, chewy udon noodles coated in a glossy garlic sauce packed with flavor, paired with beautifully caramelized pork belly that’s sweet, savory, and just a little spicy. The crispy garlic, fresh scallions, and crunchy fried onions make every bite even better, and somehow it feels like takeout while being surprisingly simple to make at home.

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Easy Garlic Soy Noodles with Pork Belly Recipe

This glossy garlic soy noodles with pork belly bowl is surprisingly approachable and perfect for a cozy dinner for two. After mixing a savory-sweet sauce, frying the glazed pork belly, and tossing the noodles with garlic and scallions, the result is a glossy, savory dish with tender pork, chewy noodles, and plenty of texture from the toppings.

Ingredients for Garlic Soy Noodles with Pork Belly

Pork belly: Adds rich, savory flavor and a tender, meaty texture with golden edges from frying. You can substitute boneless pork shoulder if needed, though the result will be less rich.
Wet udon noodles: Bring chewy texture and give the sauce something substantial to cling to. You can substitute your favorite noodles, we just love the chewiness of udon 🙂
Garlic: Adds a warm, aromatic flavor that becomes especially savory when fried. I don’t recommend substituting with garlic powder unless you specifically want to, because you want the little garlic bits.
Scallions: The whites add savory aromatics to the pan, while the greens bring a fresh finish.
Olive oil: Provides the fat needed for frying the scallion whites and garlic.
Light soy sauce: Adds salty, savory depth to the sauce.
Mirin: Adds gentle sweetness and depth to balance the savory ingredients. You can substitute a sake, though the flavor will change.
Oyster sauce: Adds concentrated savory flavor and helps make the noodles glossy.
White miso: Brings mellow fermented flavor and additional savory depth. You can substitute with red miso.
Honey: Adds sweetness and helps balance the salty, savory sauce. You can substitute maple syrup or dark brown sugar for a similar sweetness.
Dark soy sauce: Deepens the color and adds a richer soy flavor. You can substitute regular soy sauce with an extra pinch of dark brown sugar, though the noodles will be lighter in color.
Sesame oil: Adds a warm, nutty finish to the sauce. You can substitute avocado oil with sesame seeds if you want a less nutty flavor.
Wok ‘N’ Tadka chili crunch: Adds heat and umami flavor to the sauce. I love using Wok ‘n’ Tadka for sauce bases especially because it packs so much flavor from the seeds in it, but you can substitute your favorite chili crunch 🙂 (use code “DISHCOVERY10” on Amazon for 10% off)
White sesame seeds: Add a light nutty flavor and a little texture over the finished bowls. You can substitute black sesame seeds, though they will be less contrasting.
Fried onions: Add crisp texture and savory sweetness to the finished noodles. You can substitute crispy shallots for a similar topping.

How to Make Garlic Soy Noodles with Pork Belly

Step 1: Pat the pork belly slabs dry on both sides and let them rest while you make the sauce in the refrigerator.

Step 2: In a small bowl, whisk together the light soy sauce, mirin, oyster sauce, Wok ‘N’ Tadka chili oil, white miso, honey, dark soy sauce, and sesame oil. Whisk until the sauce is evenly combined and smooth.

Step 3: Brush the pork belly with the sauce, coating the slabs evenly on both sides.

Step 4: Cook the wet udon noodles according to the package instructions. Drain and set aside.

Step 5: Heat a large shallow pan or skillet over medium heat. Fry the pork belly for 3 to 4 minutes, then turn and brush once more with the sauce. Continue frying for another 2 minutes, until super glossy on both sides. Remove the pork belly from the pan and set aside.

Step 6: In the same pan, add olive oil and fry the sliced scallion whites over medium-high heat for 1 minute. Optionally, deglaze with 1 tbsp shaoxing wine.

Add the sliced garlic and continue frying for another minute, until the aromatics are fragrant.

Step 7: Pour in the remainder of the sauce and add the cooked noodles. Vigorously toss for 1 minute so the noodles become coated and glossy, then take the pan off the heat.

Step 8: Serve the glossy noodles in a cozy bowl. Top with the glazed pork belly, sliced scallion greens, white sesame seeds, and fried onions.

Substitute Pork Belly with Pork Shoulder

Pork shoulder works because it still brings a substantial, savory texture and can be cooked in the same general style. Pat the pork shoulder dry before brushing it with the sauce. Because pork shoulder can vary in thickness and shape, I recommend slicing it into slabs like the pork belly, so its cooking time stays close to the 3 to 4 minutes per side.

Tips for Making Garlic Soy Noodles with Pork Belly

Tip 1: Watch the garlic closely. It only cooks for 1 minute before the sauce and noodles go in, otherwise it can quickly turn the whole dish bitter.
Tip 2: Don’t panic if the pan looks burned. After frying the sauce-brushed pork belly, the bottom of the pan may look very dark. These shouldn’t be actual burns, but rather the dark sauce emulsified with the rendered pork fat. It’s deeply savory and delicious, which is why I keep it in the pan for the noodles.
Tip 3: Deglaze for even more flavor. If you like, deglaze the pan with Shaoxing wine after removing the pork belly. It helps loosen those flavorful browned bits and brings them into the scallion and garlic aromatics.

Make-Ahead Instructions

The sauce can be whisked ahead of time and kept covered in the refrigerator. The sauce should be used within a few days for best quality.

For the finished dish, making it fully ahead is actually completely fine. All textures hold well refrigerated, except for maybe the pork belly the longer you prepare it in advance.

Storing Leftovers

Store leftover noodles and pork belly in an airtight container in the refrigerator. They are best eaten within 3 to 4 days.

The udon will become slightly softer, and the fried onions may lose their crisp texture. Keep additional fried onions separate if possible and add them after reheating.

Freezing Instructions

Freezing is not recommended for the assembled bowls. The udon texture may become softer after freezing and thawing, and the fried onions will lose their crispness.

If freezing is necessary, freeze the pork belly separately in an airtight freezer-safe container. It should keep for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating.

Reheating Instructions

Reheat the noodles and pork belly in a skillet over medium heat until warmed through. Add a small amount of water if the noodles have become too tight or dry from refrigeration, then toss until glossy again.

Reheat the pork belly gently so it warms without becoming overly dry. If it seems very dry, drizzle over a tiny amount of olive oil. Add the sesame seeds, scallion greens, and fried onions after reheating.

Serving Suggestions

Serve the glossy udon in your favorite bowls with the pork belly arranged over the noodles.

Finish with the sliced scallion greens, white sesame seeds, and fried onions for fresh color, nuttiness, and crunch.

This is a natural fit for a cozy dinner for two, especially when you want something savory and comforting without a complicated serving setup.

Garlic Soy Noodles with Pork Belly