Stir Fried Udon With Pork And Shrimp Recipes

BETTER-THAN-TAKEOUT STIR-FRIED UDON

Better-Than-Takeout Stir-Fried Udon image

You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Noodle Quick & Easy Pork Cabbage Green Onion/Scallion Ginger Soy Sauce Sesame Dairy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 Tbsp. vegetable oil, divided
4 cups very coarsely chopped green cabbage (about 1/4 medium head)
2 (7-oz.) packages instant udon noodles, flavor packets discarded
2 tsp. toasted sesame oil
8 oz. ground pork
5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
2 tsp. finely grated peeled ginger
1 tsp. crushed red pepper flakes
1/3cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
1 Tbsp. toasted sesame seeds, plus more for serving

Steps:

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
Place noodles in a large heatproof bowl (or pot if you don't have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.
Divide noodles among bowls and top with more sesame seeds.

PORK AND UDON NOODLE STIR-FRY

Pork and Udon Noodle Stir-Fry image

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

Ingredients

1 (7 ounce) package udon noodles
¼ cup vegetable oil
2 tablespoons cornstarch
1 tablespoon minced garlic
¼ teaspoon ground ginger
2 (10 ounce) packages frozen Asian vegetable medley
5 tablespoons soy sauce
2 ½ tablespoons water
2 tablespoons rice wine vinegar
1 teaspoon white sugar
2 tablespoons sesame oil
1 pound pork tenderloin, cut into strips

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

STIR-FRIED UDON WITH PORK AND SHRIMP

Stir-Fried Udon with Pork and Shrimp image

Udon noodles are generally made with softer wheat than Italian pasta, giving them a more tender texture. You can find them at Japanese markets and many supermarkets. Like Chinese noodles, they're great stir-fried. And, as in any stir-fry, you can substitute for the pork, shrimp, or vegetables if you like.

Yield makes 4 servings

Number Of Ingredients 11

Ingredients

Salt and black pepper to taste
3/4 pound udon noodles
1/4 cup peanut or neutral oil, like corn or grapeseed
10 scallions, trimmed and roughly chopped
1/2 pound shrimp, peeled and chopped
1/2 pound finely chopped boneless pork
10 shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced
1 cup bean sprouts
1/2 cup chicken or vegetable stock, preferably homemade (page 160 or 162), or noodle-cooking liquid
1/4 cup good-quality soy sauce, or more to taste
1/4 cup bonito flakes, optional

Steps:

Bring a large pot of water to a boil and add salt. Meanwhile, prepare the other ingredients. Cook the noodles in the boiling water until just tender but not at all mushy. Drain, reserving some of the cooking liquid if you have no stock. Rinse and drain again.
Put half the oil in a large skillet or wok, preferably nonstick, over medium-high heat. A minute later, add the scallions and cook, stirring, until they begin to wilt, less than a minute. Remove with a slotted spoon. Add the shrimp and pork and cook, stirring, until the shrimp turn pink and the pork loses its color, 3 or 4 minutes. Remove with a slotted spoon and add to the scallions.
Add the remaining oil to the skillet, followed by the shiitakes. When they begin to wilt, after about 5 minutes, add the bean sprouts and noodles. Turn the heat to high and toss a few times, then add the cooked ingredients and toss to blend. Add the stock and soy sauce, then taste and adjust the seasoning.
Serve in bowls or on plates garnished, if you like, with the bonito.

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