Ingredients
6
6 servings
- •1 (7 ounce) package udon noodles
- •¼ cup vegetable oil
- •2 tablespoons cornstarch
- •1 tablespoon minced garlic
- •¼ teaspoon ground ginger
- •2 (10 ounce) packages frozen Asian vegetable medley
- •5 tablespoons soy sauce
- •2 ½ tablespoons water
- •2 tablespoons rice wine vinegar
- •1 teaspoon white sugar
- •2 tablespoons sesame oil
- •1 pound pork tenderloin, cut into strips
Instructions
- 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.
- 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.
- Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 357
- Carbohydrate: 36g
- Fat: 16g
- Fiber: 4g
- Protein: 18g
- Sugar: 1g
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