Chinese pork noodles
By Chatelaine
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.
Ingredients
-
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
Instructions
- 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)
- Calories
- 390,
- Protein
- 32 g,
- Carbohydrates
- 51 g,
- Fat
- 6 g,
- Fibre
- 4 g,
- Sodium
- 1025 mg.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.
