PORK AND UDON NOODLE SOUP
Provided by Aaron McCargo Jr.
Time 5h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
- To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
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
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
EASY SPICY UDON COLD SALAD
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.
Provided by Priscilla M Chabal
Categories Salad
Time 4h27m
Yield 4
Number Of Ingredients 18
Steps:
- Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
- Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
- Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g
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