Pork Udon with Vegetables
This was so good but my grandchildren hated it because it had vegetables in it.
They ate corn dogs and I feasted on this and I added extra pepper because I love spicy.
Two tablespoons oil
3 cloves of diced garlic
One bag of Stir Fry vegetables with garlic ginger sauce
14 ounces of udon noodles
3 teaspoon sesame seed oil
1 1/2 pounds of ground pork
5 diced scallions
2 teaspoons ginger paste or grates fresh ginger
1 teaspoon crushed red pepper flakes
1/3 cup sweet wine or Mirin
1/3 cup soy sauce
1/4 cup diced pineapple plus more if you like for garnish
Heat one tablespoon oil
Lightly brown the garlic
Add the entire bag of vegetables
Do not add the garlic ginger sauce yet
Stir fry the vegetables till they are still crunchy.
This takes only a couple of minutes.
Take out of the pan and set aside.
Soak the pasta in hot water then break them up into long strands.
Strain and set aside
Add the other tablespoon of oil in the same frying pan
Add all of the ground pork
Crumble the meat then don’t touch it until the bottom is brown and almost crispy then stir fry till cooked
Add the wine and cook for a couple of minutes.
Add the soy sauce, ginger, red pepper flakes and white part of the scallions
Cook for a minute
Add the vegetables and noodles
Add the package of garlic ginger sauce from the vegetables and the pineapple.
Stir fry till everything is mixed and well coated only another minute.
Sprinkle with the remaining green scallions.
Next time I would add more sugar snap peas, sliced bok choy, bamboo shoots and water chestnuts.
I would also fry up some dried hot peppers to serve on the side
These noodles are good hot or cold.
I got this recipe from Bon Appetite magazine but changed it around just a little.