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Cook 1 lb. fresh udon or 8 oz. dried udon according to package directions; drain and set aside.
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. ground pork and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; cook, breaking up meat into smaller pieces with a wooden spoon, until mostly cooked through, about 3 minutes. Add 3 Tbsp. hoisin sauce and cook until meat is coated and caramelized, about 2 minutes. Add 1¼ cups store-bought tomatillo salsa and cook, stirring, until combined and heated through, about 1 minute. Add 2 Tbsp. unsalted butter and reserved udon and cook, tossing to combine, about 1 minute. Remove from heat and mix in ⅔ cup chopped cilantro.
Divide udon among shallow bowls and top with thinly sliced radishes and cilantro leaves with tender stems.