Tuesday, May 21, 2019

Hot Udon Noodles with Stir Fry Pork

While spring in stalled in the grips of rain, wind and cold enjoy these photos of a season once remembered. 

Add an Asian flair to your next dinner with Hot Udon Noodles with Stir Fried Pork 
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.

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