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Whether you are a college student just starting your very own cooking experiments or a seasoned chef with many supper events under your belt, there is constantly something new to find out about cooking. We hope these Pork and ginger Udon noodle stir fry recipe and tips can help you in your kitchen tonight, as well as get used to fabulous home-cooked meals.

Provide To marinate meat.
You need boneless pork chops / sliced thin.
You need to prepare canola oil.
Provide grated fresh ginger.
Use whole crushed clove of garlic.
You need to prepare place these ingrdients in a bowl and marinate for 30 minutes.
You need Next step.
You need to prepare You will need 1 14.2 ounce package of udon noodles.
Provide of broccoli slaw. / found in produce sections of most grocers.
Prepare honey.
Provide sesame oil.
Prepare soy sauce.
You need to prepare powdered ginger.
Use heaping tablespoons hoison sauce.
You need to prepare water.

This udon noodle stir fry with sweet ginger sesame sauce glazed over seared tofu and veggies is a an easy stir fry that will make the whole family Which vegetables to use in a stir fry. The vegetables chosen to use are completely your preference. Some of the ones we use regularly are mushrooms. Perfect for a weeknight dinner, this udon noodle stir-fry comes together quickly and really delivers on taste with tender-crisp veggies, edamame Add noodles, soy sauce mixture, and edamame.

Discard marinade and place just sliced pork into large, hot saute pan with alittle oil.
saute until meat is no longer pink.
add broccoli slaw and saute for 4 minutes.
add udon noodles and rest of ingredients.
stir well to incorporate all the ingredients.
saute another few minutes.
note* you want to keep alittle crispness to the vegies.
serve hot with soy sauce on the side if you like.
ENJOY.
Recipe by taylor68too.

Stir-fry for another minute, using a fork to pull noodles apart. Remove from heat and mix in green onions. I've gone a little noodle crazy. Though I've done my fair share of Italian pasta dishes over the years, it wasn't until the past few months that I started eating Asian noodles with abandon. I guess I finally realized a simple sauce and vegetables works just as well for udon as it can for spaghetti.

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