Udon Noodles with Pork and Bok Choy from Vicki Delany

I love noodles of all sorts and am always looking for more ways to use them.  My daughter went to an Asian supermarket and bought me these frozen udon noodles. Far better than the dried variety!  Here’s a nice quick way to use them with some pork and lots of delicious bok choy.

Udon Noodles with Pork

Ingredients:

2 tsp soy sauce + ¼ cup soy sauce

2 tsp white wine vinegar

2 tsp sugar

1 tsp cornstarch

6 – 8 oz boneless pork, sliced into 1/8 inch slices

2 tbsp oyster sauce

1 tbsp balsamic vinegar

½ tsp ground pepper

10 oz udon noodles, dried or frozen

2 tsp toasted sesame oil

2 tsp vegetable oil

8 oz bok choy trimmed and sliced.

Directions:

In a medium bowl whisk together 2 tsp soy sauce, white wine vinegar, sugar, and cornstarch. Add the pork and toss to coat

In a small bowl combine ¼ cup soy sauce, oyster sauce, balsamic vinegar, and pepper.

Cook noodles in boiling water according to package directions. Drain and rinse under cold water. Drizzle with sesame oil and toss to coat.

Heat vegetable oil. Add pork and cook until lightly browned. About 2 minutes. Remove pork to a plate

In the skillet, add bok choy, cook for about 2 minutes

Add noodles and soy mixture. Cook until noodles have absorbed most of the liquid, about 4 minutes. Add pork and cook another 1 – 2 minutes.

 

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