Pork Udon with Vegetables

15 Apr

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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.

 

 

 

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