Udon Noodles with Pork
Bok Choy Slaw
Ingredients
- 8 oz udon noodles (or use soba noodles)
- ¼ cup low-sodium soy sauce
- 3 Tbsp sesame oil, divided
- 2 Tbsp gochujang (Korean chile paste)
- 2 Tbsp honey
- 1½ lb pork tenderloin, cut into chunks
- 3 cloves garlic, minced
- 1 Tbsp refrigerated ginger paste
Instructions
- Cook noodles according to package directions.
- Combine soy sauce, 1½ Tbsp oil, gochujang, and honey in a bowl.
- Cook pork, in batches, in 1½ Tbsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or browned, turning occasionally. Remove from skillet; keep warm.
- Add garlic and ginger to skillet; cook 30 seconds to 1 minute or until fragrant. Add soy sauce mixture; cook 1 to 2 minutes or until slightly thickened. Return pork to skillet, turning to coat. Serve over noodles.
Side Dish Ingredients
- 3 Tbsp olive oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp brown sugar
- ½ tsp kosher salt
- 4 heads baby bok choy
- 1 red bell pepper, finely chopped
- 1 cup matchstick-cut carrots
- ¼ cup chopped roasted, salted peanuts
Side Dish Instructions
- Whisk together oil, vinegar, sugar, and salt in a large bowl.
- Cut bok choy crosswise into thin slices. Add bok choy, bell pepper, and carrots to vinaigrette mixture; toss. Sprinkle with nuts before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
133
|
492
|
| Fat (g) | 10 | 10 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 35 | 10 | 45 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 1030 | 341 | 1371 |
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