Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.
Chinese pork noodlesBy Chatelaine
Slippery udon noodles in this saucy bowl are perfect for slurping, and with a total cook time of under 30 minutes, it's the perfect weeknight dinner.
- 2 200-g pkgs udon noodles
- 1 pork tenderloin , cut in 1/4-in. strips
- 4 tbsp brown sugar , divided
- 2 tsp minced ginger
- 1/2 tsp salt
- 2 garlic cloves , minced
- 3 tsp sesame oil , divided
- 400 g baby bok choy , cut in 1-in. pieces, stems separated
- 1/4 cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 398-mL can baby corn , cut in half crosswise
- 2 green onions , thinly sliced
- Cook noodles according to package directions, about 2 min. Discard seasoning packets, drain and rinse noodles with cold water. Set aside.
- Combine pork with 1 tbsp brown sugar, ginger, salt and garlic in a medium bowl. Heat a large non-stick frying pan over medium-high heat. Add 2 tsp sesame oil, then pork. Cook until pork is browned and cooked through, about 4 min. Transfer to a plate.
- Add remaining 1 tsp sesame oil to pan, then stems. Cook 1 min. Stir in remaining 3 tbsp brown sugar, soy sauce, vinegar, pork and any juices, noodles and corn. Cook until noodles are warmed through, 2 to 3 min. Stir in bok choy leaves. Divide among bowls. Sprinkle with green onions.
Nutrition (per serving)
- 32 g,
- 51 g,
- 6 g,
- 4 g,
- 1025 mg.