Name: Pork Udon Noodle Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp rice vinegar; 3 tbsp low sodium soy sauce; 2 tbsp hoisin sauce; 1 tbsp fish sauce; 2 tbsp honey; 1 tbsp ginger paste; 2-3 tsp sriracha; 1 tbsp sesame oil; 1/4 tsp black pepper; 1 pkg udon noodled, cooked according to package instructions; 3 tbsp vegetable oil; 12 oz thin sliced pork chops, cut into thin strips; 1/2 medium red onion, cut into thin strips; 5 oz shiitake mushrooms, sliced; 1 red bell pepper, cut into thin strips; 3 large cloves garlic, minced; 2 cups shredded cabbage; 1/2 cup shredded carrots; 1/2 cup pea pods, cut in half

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I have been thinking about Pork Udon Noodle Stir Fry ever since Steve and I were on our cruise. One day we both had BBQ pork and shrimp udon noodles for lunch on the ship and they were AMAZING. I told Steve that I had to make my own version once we got home.

So this, my friends, is my version and I think I like it even better than what we had on the ship. My pork udon noodle stir fry is packed with veggies, flavorful pork and, of course, yummy udon noodles. Once everything has been stir fried together, it’s all tossed with a light coating of an incredible sauce that’s salty, sweet and just a little spicy. It’s noodle perfection!

As far as the udon noodles go, I used dry noodles because that’s all I could find at my regular grocery store. If you can find them, I would recommend using fresh or frozen udon noodles. They are going to be thicker and heartier than the dry noodles. But if you can’t find them, don’t worry, this dish is going to be delicious no matter what udon noodles you use.