STIR-FRIED UDON NOODLES WITH BOK CHOY
Steps:
- 1. Cook udon noodles according to package directions. Drain. 2. Heat oil, garlic, ginger, and red pepper flakes in skillet or wok 1 minute over medium heat. Add carrot, and stir-fry 2 minutes. Add tofu, and stir-fry 1 minute. Add bok choy, and stir-fry 5 minutes, or until greens wilt. Fold in udon noodles and soy sauce, and cook 3 minutes. Sprinkle with lemon juice.
Nutrition Facts : Calories 406 calories
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- In a skillet toast the sesame seeds over medium heat until they are golden brown and fragrant. Every now and then swirl the pan. The toasting time is a few minutes. Remove the seeds from the pan and allow them to cool. (NOTE 1)
- Cook the udon noodles in water with salt. Cook shorter than the advised cooking time; you want them just under al dente. (NOTE 2) Drain them in a colander, rinse with cold water. To avoid sticking, toss the noodles with 1/2 tablespoon of the oil you use in this recipe.
- Heat 1 tablespoon of oil to the skillet and add the ground pork. Cook over medium-high heat. Allow the ground pork to brown on one side, before you start mixing it, like you do with beef. Pork browns better when worked less.
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