Pork and Udon Noodle Stir-Fry recipe

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Ingredients

1 (7 ounce) package udon noodles
¼ cup vegetable oil
2 tablespoons cornstarch
1 tablespoon minced garlic
¼ teaspoon ground ginger
2 (10 ounce) packages frozen Asian vegetable medley
5 tablespoons soy sauce
2 ½ tablespoons water
2 tablespoons rice wine vinegar
1 teaspoon white sugar
2 tablespoons sesame oil
1 pound pork tenderloin, cut into strips

Nutrition Info

357.2 calories
carbohydrate: 35.7 g
cholesterol: 32.6 mg
fat: 16.1 g
fiber: 4 g
protein: 17.9 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1018.1 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.

  2. While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.

  3. Whisk soy sauce, water, vinegar, and sugar together in a small bowl.

  4. Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

Recipe Yield

6 servings

Recipe Note

I've been experimenting with my new wok and I think this stir-fried udon meal came out pretty good. My husband liked it, so it can't be that bad. It is a relatively easy recipe.

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