I’ve been experimenting with my new wok and I think this stir-fried udon meal came out pretty good. My husband liked it, so it can’t be that bad. It is a relatively easy recipe.
- 1 (7 ounce) package udon noodles
- ¼ cup vegetable oil
- 2 tablespoons cornstarch
- 1 tablespoon minced garlic
- ¼ teaspoon ground ginger
- 2 (10 ounce) packages frozen Asian vegetable medley
- 5 tablespoons soy sauce
- 2 ½ tablespoons water
- 2 tablespoons rice wine vinegar
- 1 teaspoon white sugar
- 2 tablespoons sesame oil
- 1 pound pork tenderloin, cut into strips
- 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
- 2 While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
- 3 Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
- 4 Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.
- Calories 357.2
- Carbohydrate 35.7 g
- Cholesterol 32.6 mg
- Fat 16.1 g
- Fiber 4 g
- Protein 17.9 g
- Saturated Fat 2.7 g
- Sodium 1018.1 mg
- Sugar 0.9 g