Pork and Udon Noodle Stir-Fry
Description
Frozen mixed vegetables join strips of pork in this easy, Asian-inspired stir-fried udon noodle recipe that's great for weeknights.
Ingredients
•
1 (7 ounce) package udon noodles
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1/4 cup vegetable oil
•
2 tablespoons cornstarch
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1 tablespoon minced garlic
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1/4 teaspoon ground ginger
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2 (10 ounce) packages frozen Asian vegetable medley
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5 tablespoons soy sauce
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2 1/2 tablespoons water
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2 tablespoons rice wine vinegar
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1 teaspoon white sugar
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2 tablespoons sesame oil
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1 pound pork tenderloin, cut into strips
Directions
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.