Not So Sweet Sour Pork With Udon Noodles Clean Eating Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BETTER-THAN-TAKEOUT STIR-FRIED UDON

You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Noodle     Quick & Easy     Pork     Cabbage     Green Onion/Scallion     Ginger     Soy Sauce     Sesame     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11



Better-Than-Takeout Stir-Fried Udon image

Steps:

  • Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
  • Place noodles in a large heatproof bowl (or pot if you don't have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.
  • Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.
  • Divide noodles among bowls and top with more sesame seeds.

2 Tbsp. vegetable oil, divided
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (7-oz.) packages instant udon noodles, flavor packets discarded
2 tsp. toasted sesame oil
8 oz. ground pork
5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 tsp. finely grated peeled ginger
1 tsp. crushed red pepper flakes
1/3cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
1 Tbsp. toasted sesame seeds, plus more for serving

PORK AND UDON NOODLE STIR-FRY

I've been experimenting with my new wok and I think this stir-fried udon meal came out pretty good. My husband liked it, so it can't be that bad. It is a relatively easy recipe.

Provided by Aliz

Categories     Main Dish Recipes     Stir-Fry     Pork

Time 35m

Yield 6

Number Of Ingredients 12



Pork and Udon Noodle Stir-Fry image

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.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 35.7 g, Cholesterol 32.6 mg, Fat 16.1 g, Fiber 4 g, Protein 17.9 g, SaturatedFat 2.7 g, Sodium 1018.1 mg, Sugar 0.9 g

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

SWEET AND SOUR PORK

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 60



Sweet and Sour Pork image

Steps:

  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
  • In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  • In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  • Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  • Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 teaspoons red pepper flakes
1 teaspoon sesame oil
3 tablespoons vegetable oil
2 tablespoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1 pound lean pork shoulder, cubed
2 teaspoons Essence, recipe follows
1 green bell pepper, stemmed and seeded, cut into strips
1/2 medium yellow onion, thinly sliced
2 cups cubed pineapple
Steamed white basmati rice, accompaniment
1/4 cup chopped toasted macadamia nuts, garnish
1/4 cup chopped green onions, garnish
1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 teaspoons red pepper flakes
1 teaspoon sesame oil
3 tablespoons vegetable oil
2 tablespoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons sherry
2 tablespoons peanut or vegetable oil
1 pound lean pork shoulder, cubed
2 teaspoons Essence, recipe follows
1 green bell pepper, stemmed and seeded, cut into strips
1/2 medium yellow onion, thinly sliced
2 cups cubed pineapple
Steamed white basmati rice, accompaniment
1/4 cup chopped toasted macadamia nuts, garnish
1/4 cup chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

SWEET AND SOUR PORK

Provided by Alton Brown

Categories     main-dish

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 20



Sweet and Sour Pork image

Steps:

  • In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
  • Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
  • In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
  • In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

More about "not so sweet sour pork with udon noodles clean eating recipes"

ASIAN STYLE UDON NOODLES WITH PORK AND …
Web Feb 5, 2020 Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according …
From jocooks.com
4.6/5 (59)
Total Time 20 mins
Category Dinner, Lunch, Main Course
Calories 480 per serving
  • Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
  • Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
  • Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
asian-style-udon-noodles-with-pork-and image


SWEET AND SOUR PORK - SPEND WITH PENNIES
Web Sep 21, 2019 Remove pork from pan and set aside. Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute. Stir in …
From spendwithpennies.com
sweet-and-sour-pork-spend-with-pennies image


EASY SWEET AND SOUR ASIAN NOODLES - AVERIE …
Web Apr 15, 2019 How to Make Asian Noodles First cook the thin spaghetti noodles until al dente, then drain and set aside. Whisk together the sweet and sour sauce …
From averiecooks.com
easy-sweet-and-sour-asian-noodles-averie image


SWEET AND SOUR PORK: RESTAURANT RECIPE
Web Dec 12, 2015 1 pound pork shoulder or pork tenderloin (cut into bite-sized pieces) 2 tablespoons water 1/8 teaspoon garlic powder ¼ teaspoon onion powder ½ teaspoon …
From thewoksoflife.com
sweet-and-sour-pork-restaurant image


STIR-FRIED UDON NOODLES WITH PORK AND SCALLIONS - BON …

From bonappetit.com
4.7/5 (224)
Published Mar 13, 2017
Servings 4


SPICY SWEET-AND-SOUR PORK RECIPE | MYRECIPES
Web Ingredients. ¼ cup slivered almonds. 1 pound pork tenderloin, cut into 3/4-inch cubes. 2 tablespoons cornstarch, divided. 3 tablespoons low-sodium soy sauce, divided. 1 (8 …
From myrecipes.com


UDON NOODLES WITH PORK CHOPS RECIPE ON FOOD52
Web Apr 9, 2012 Bring a pot of water to boil, season with salt, and separately cook the noodles and peas. 2. In a separate pan, cook your chopped shallots. 3. In a bowl, mix the sweet …
From food52.com


PORKY UDON NOODLES THAT ARE BETTER THAN TAKEOUT | BON …
Web Mar 13, 2017 Your best bet is to use instant udon noodles, the pre-cooked ones that come shrink-wrapped and look like white squishy brains. Place 2 7-oz. packages of …
From bonappetit.com


BEST NOT SO SWEET SOUR PORK WITH UDON NOODLES CLEAN EATING …
Web 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 …
From alicerecipes.com


SWEET AND SOUR PORK NOODLES (HOMEMADE RECIPE) - RASA MALAYSIA
Web Jul 12, 2021 Marinate the pork, with all the ingredients in the Marinade, for 15 minutes. 3 Heat up the oil in a wok or skillet. When the oil is heated, add the garlic and stir fry until …
From rasamalaysia.com


SWEET AND SOUR PORK WITH NOODLES - HEALTHY FOOD GUIDE
Web Spray wok with a little more oil and stir-fry ginger, onion, capsicum, broccoli and carrot for 5 minutes, adding 2-3 tablespoons water. Return pork to wok with noodles and reserved …
From healthyfood.com


20 BEST UDON NOODLE RECIPES TO SLURP TONIGHT - INSANELY GOOD
Web Jul 10, 2022 The key to making really good yaki udon is to use fresh noodles and stir-fry them over high heat. This gives them a pleasant chewy texture and prevents them from …
From insanelygoodrecipes.com


30 COMFORT FOOD RECIPES WE CAN'T GET ENOUGH OF - MSN
Web A delicious, simple, quick, and easy, spicy Thai Basil Chicken recipe made with diced or ground chicken, yardlong beans (or green beans), and fresh Thai basil tossed in a …
From msn.com


10 BEST PORK WITH UDON NOODLES RECIPES | YUMMLY
Web Mar 6, 2023 Crispy Egg, Bacon & Kimchi Noodles Marion's Kitchen. spring onion, eggs, onion, bacon, chilli flakes, panko breadcrumbs and 12 more. Spicy Garlic Noodles With …
From yummly.com


10 BEST PORK WITH UDON NOODLES RECIPES | YUMMLY
Web Dec 13, 2022 peanut oil, udon noodles, ground white pepper, sesame oil, cabbage and 5 more Potsticker Noodles Eat At Kate's chili garlic paste, baby bok choy, garlic, ground …
From yummly.com


SWEET & SOUR PORK TENDERLOIN - NESTLé PROFESSIONAL
Web 1. In a small bowl, mix together oil, Pork Base and pepper until well blended. Divide paste into 2 equal portions. Rub paste into all sides of pork tenderloin to coat well. 2. In a large …
From nestleprofessional.us


NOT SO SWEET & SOUR PORK WITH UDON NOODLES - CLEAN EATING …
Web Feb 23, 2014 - This is out of the fall 2008 clean eating magazine... Feb 23, 2014 - This is out of the fall 2008 clean eating magazine... Pinterest. Today. Explore. When …
From pinterest.com


Related Search