Cook's Notes: An easy stir fry dinner with a sauce that is flavorful and packed with your favorite Asian flavors. Recipe serves 6 and was inspired by Cook's County June/July 2019.
Japanese Udon Noodles were used instead of spaghetti noodles. Udon noodles are traditionally served in broth-based soups and stir-fries.
- 1/2 package of Udon Noodles
- 1 TB. toasted sesame oil
- 3/4 lb. fresh ground pork
- 1/3 cup green onion, diced
- 1 cup mini sweet peppers red, yellow, orange, diced
- 3 garlic clove, minced
- 1 TB. soy sauce
- 2 TB. hoisin sauce
- 1 TB. sherry
- 1 TB. rice vinegar
- 1-1/2 TB. Asian Sweet Chili Sauce Sauce
- 1 tsp. sugar
- 1 cup water
- 1 heaping teaspoon cornstarch
- 3 handfuls of torn spinach leaves, stems removed
- Optional red pepper flakes or Sriracha Sauce
- Garnish salted cashews
- In a wok or a large skillet pan heat oil and add ground pork. Brown meat about 8 minutes with mini peppers, onions, and garlic. Crumble meat using a pastry cutter.
- Wipe pan free of grease.
- In a glass measuring cup add water and cornstarch, mix well. Add soy sauce, hoisin sauce, sherry, rice vinegar, chili sauce and sugar, whisk to blend.
- Add to pork mixture and cook on low until thickened. Taste test to adjust flavorings.
- Add in spinach leaves and stir fry until wilted.
- Add in dash pepper flakes or Sriracha if needed
- Cook Udon noodles according to package directions.
- Serve Stir Fry Pork over drained noodles.
- Garnish with cashews.