Photo: Roberto Caruso
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.
Calories 390, Protein 32g, Carbohydrates 51g, Fat 6g, Fibre 4g, Sodium 1025mg.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.
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