Asian Style Udon Noodles with Pork and Mushrooms

• Gluten free

• Meat

  • 2 Pork chops

• Produce

  • 4 cloves Garlic
  • 5 Green onions
  • 1 cup Mushrooms
  • 1/4 cup Peanuts
  • 1 Shallot, medium

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp Honey
  • 1 tbsp Oyster sauce
  • 1/2 cup Soy sauce, light or low sodium
  • 1 tbsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 pinch Red pepper flakes
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on jocooks.com

Description

Ingredients

• 2 servings of fresh udon noodles or 8 oz of dry udon noodles cooked according to package instructions
• 1 tbsp olive oil
• 1 medium shallot, chopped
• 4 cloves garlic, minced
• 2 pork chops, cut into thin strips
• 1 cup mushrooms, chopped (I used cremini)
• 5 green onions, chopped
• 2 tbsp sesame seeds
• ¼ cup peanuts, chopped (optional)
• 1 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• ½ cup soy sauce, light or low sodium
• 1 pinch of crushed red pepper flakes
• ½ tsp black pepper
• ¼ cup red wine

Directions

• Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
• In a small bowl whisk all the sauce ingredients together.
• Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
• Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish sesame seeds, green onions and peanuts.
• Serve while hot.

Nutrition