Recipes - Japanese

Sticky Pork and Vegetable Stir-fry with Udon Noodles
Sticky Pork and Vegetable Stir-fry with Udon Noodles Recipe


An oriental pork recipe with stir-fried with vegetables and traditional Japanese seasonings on a bed of soft Udon Noodles. Try this Sticky Pork and Vegetable Stir-fry with Udon Noodles recipe!
Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

270g Hakubaku Udon Noodles
750g pork strips
1 large carrot (julienned)
150g snow peas (finely sliced, lengthwise)
3 kaffir lime leaves (finely shredded)
2 tbsp orange juice
1 tbsp cooking oli
1 tsp sesame oil
1 tbsp honey
2 tbsp Obento Japanese Soy Sauce
1 tsp five-spice powder
1 tsp chilli powder
2 tbsp brown sugar
1 tsp spring onion (finely sliced)
70g roasted peanuts (unsalted, chopped)




Steps:
  1. The pork needs to be marinated for at least 3 hrs (or even overnight). In a large bowl, combine the honey, soy sauce, five-spice, and sugar, chilli, garlic and sesame oil. Add the pork strips (turning to coat), then cover bowl and place in fridge for desired length of time.
  2. Cook noodles according to packet instructions. Drain and cover to keep warm. Set aside.
  3. Heat the peanut oil in a wok. Stir-fry the marinated pork (in small batches) until browned. Return the pork to the wok along with the carrot. Stir-fry until pork is cooked. Add the snow peas, lime leaves and orange juice and stir-fry until snow peas are tender-crisp. Remove from heat, then add spring onion and peanuts, gently tossing to combine.
  4. Divide the noodles between 4 serving plates. Ladle the stir-fry over the top. Serve hot.

 


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Sticky Pork and Vegetable Stir-fry with Udon Noodles

Sticky Pork and Vegetable Stir-fry with Udon Noodles

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An oriental pork recipe with stir-fried with vegetables and traditional Japanese seasonings on a bed of soft Udon Noodles. Try this Sticky Pork and Vegetable Stir-fry with Udon Noodles recipe!

Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

270g Hakubaku Udon Noodles
750g pork strips
1 large carrot (julienned)
150g snow peas (finely sliced, lengthwise)
3 kaffir lime leaves (finely shredded)
2 tbsp orange juice
1 tbsp cooking oli
1 tsp sesame oil
1 tbsp honey
2 tbsp Obento Japanese Soy Sauce
1 tsp five-spice powder
1 tsp chilli powder
2 tbsp brown sugar
1 tsp spring onion (finely sliced)
70g roasted peanuts (unsalted, chopped)

Instructions
  1. The pork needs to be marinated for at least 3 hrs (or even overnight). In a large bowl, combine the honey, soy sauce, five-spice, and sugar, chilli, garlic and sesame oil. Add the pork strips (turning to coat), then cover bowl and place in fridge for desired length of time.
  2. Cook noodles according to packet instructions. Drain and cover to keep warm. Set aside.
  3. Heat the peanut oil in a wok. Stir-fry the marinated pork (in small batches) until browned. Return the pork to the wok along with the carrot. Stir-fry until pork is cooked. Add the snow peas, lime leaves and orange juice and stir-fry until snow peas are tender-crisp. Remove from heat, then add spring onion and peanuts, gently tossing to combine.
  4. Divide the noodles between 4 serving plates. Ladle the stir-fry over the top. Serve hot.

 

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