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.
Ingredients:

• 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

Directions:

• 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.