Stir-fried udon noodles with pork
- Preparation 15 min
- Refrigeration 1 h
- Cooking 15 min
- Servings 4 to 6
- Freezing Absolutely
Ingredients for the sauce
- 6 tablespoons soy sauce
- 5 tablespoons hoisin sauce
- 2 tablespoons vegetal oil
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 teaspoon sriracha
- Juice of 1/2 lime
- 500 g pork tenderloin, thinly sliced
- Salt and pepper from the mill
- 600 g udon noodles
- 3 tablespoons vegetable oil
- 1 yellow onion, cut into large pieces
- 4 Nantes carrots cut into julienne
- 3 large garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 1 red pepper, halved, sliced
- 5 baby bok choy, roughly chopped
- 2 cups bean sprouts, rinsed and drained
- In a large bowl, put the ingredients for the sauce and mix.
- Add the pork and toss to coat well. Reserve in the fridge for 1 hour.
- In a saucepan filled with boiling water, cook the udon noodles for 2 minutes. Pour into a colander, rinse thoroughly with cold water to stop cooking and drain. Give one or two chops with scissors to cut the noodles and set aside.
- In a very large skillet heated over medium heat, add the oil followed by the onion, carrots, garlic and ginger. Cook 3 to 4 minutes, stirring constantly.
- Increase heat to high and add the pork and the sauce. Cook for 2 minutes while stirring.
- Add the bell pepper and cook,3 to 4 minutes or until the pork is cooked through.
- Add the bok choy and noodles then cook for 3 minutes while stirring.
- Remove from the heat, add the bean sprouts and toss. Serve and garnish with green onions!