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Udon noodles with pork in sweet sauce

Udon Noodles with Pork in Sweet Sauce

An interesting dish that doesn't take much time. Really, really tasty! I'd set out to make wok noodles, but once I found noodles at the store and couldn't find the teriyaki sauce the dish calls for, I had to improvise with what I had. It came out delicious — my husband loved it. Sweet-tinged meat isn't for everyone, but if, like me, you enjoy meat with sweet sauces, you'll love this recipe.

Svetlana

Recipe author

Composition / ingredients

Servings:

Pork

350

Udon noodles

150

Carrots

Bell peppers

Honey

Soy sauce

Lemon juice

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 8 g

Fats 29 % 11 g

Carbohydrates 50 % 19 g

202 kcal

GI: 26 / 58 / 16

Cooking method

Cooking time: 35 min

Step 1:

Cut the pork into cubes and fry it in heated vegetable oil in a skillet (or a wok/sauté pan — I don't have one, so I do it all in a skillet) for about 7 minutes.
Step 2:

While the meat fries, cook the noodles in salted boiling water for the time on the package. It's really important not to overcook them, since they'll cook again later. My package said 7 minutes, but I'd go no more than 6 — mine came out a touch soft.
Step 3:

Make the sauce: stir together the soy sauce, honey, and lemon juice.
Step 4:

Once the meat is browned, season it with salt and pepper to taste.
Step 5:

Pour the sauce over the meat, lower the heat, cover, and simmer a couple of minutes — the meat should turn a nice golden color.
Step 6:

Cut the carrots into thin, long strips.
Step 7:

Cut the peppers into strips too. Add the vegetables to the pan and stir-fry for just a minute, then add the cooked noodles to the meat and vegetables, toss, and stir-fry for a minute or less. Turn off the heat and cover. The key is not to overcook the vegetables — they shouldn't be soft, but al dente. To serve, garnish with sesame seeds or a sprig of fresh herbs.