Spicy Stir-Fried Udon Noodles
Ingredients
- ½ cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 ½ tablespoons Sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 boneless pork loin chops, cut into bite-sized pieces
- 2 (7 ounce) packages fresh udon noodles
- 2 cups chopped broccoli florets
- 1 tablespoon olive oil, or more as needed
- ½ onion, finely chopped
- 4 cloves garlic, finely chopped, or more to taste
- 3 tablespoons bean sprouts, or to taste (Optional)
- 3 tablespoons julienned carrot, or to taste (Optional)
- 2 tablespoons diced green onion, or to taste (Optional)
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Instructions
- Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
- Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.
Source
Original recipe: View Original