Not So Sweet Sour Pork With Udon Noodles Clean Eating Recipes

20 MINUTE SPICY PORK UDON STIR FRY

Steps:

• In a medium bowl, stir together the Sauce ingredients. Set aside.
• Trim any bit of fat off the then pork loin cutlets, then slice against the grain (width-wise) into bite-sized strips. Place into sauce and set aside to marinade a bit while you prepare your vegetables.
• Prepare your vegetables by cutting your carrots and red pepper into matchsticks. Slice up the onion and green onion and have the baby spinach at hand. Keep separate vegetables separate, as they will be added at different times.
• Heat a Tbsp of oil in a wok or skillet over medium-high heat (or a touch higher even) until hot. Using a slotted spoon (or strainer) remove the pork pieces from the marinade to the hot wok. (leaving the marinade in the bowl or reserving marinade). Cook pork, stirring, until cooked through. Remove to a bowl.
• Add carrots to wok and cook, stirring, for about 2 minutes (I sometimes like to add a tablespoon of water here, to help the carrots cook more quickly and thoroughly). Add red pepper and cooking onion and cook a further minute or so, or until tender crisp. Add the green onion and cook, stirring, for another 30 seconds or so. Return pork to the wok.
• Pour reserved marinade into wok and bring to a boil. Allow to boil for a minute or two. *Note: As we used the marinade earlier with raw meat, it is important that the sauce boil for several minutes, so don't skip that part. Add udon to skillet and cook, tossing until udon is hot and well coated with sauce, 2-3 minutes.
• Remove wok from heat and scatter baby spinach overtop. Allow to sit for 30-45 seconds, then toss the spinach into the stir fry, where it will wilt slightly from the heat of the stir fry.
• Serve warm, garnished with chopped peanuts and additional sliced green onion.

PORK AND UDON NOODLE STIR-FRY

Steps:

• 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.

NOT SO SWEET & SOUR PORK WITH UDON NOODLES - CLEAN EATING

Steps:

• Cook noodles according to package directions.
• Drain and return to pot.
• Toss with sesame oil, cover and set aside.
• In a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
• Place pork in a medium bowl and add juice mixture.
• Set aside for 10 minutes.
• Drain pork, saving liquid.
• Set pork aside.
• Stir arrowroot into juice mixture.
• In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
• Add pepper and stir-fry for 2 minutes.
• Add onion and salt, stir-fry for 1 minute.
• Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp.
• Add pineapple and juice mixture.
• Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
• Serve stir-fry over noodles and sprinkle with cilantro.