Sticky Pork and Vegetable Stir-fry with Udon
SERVES: 4 DIFFICULTY: Easy
Start this recipe early (the day before is best) for the right amount of stickiness.
INGREDIENTS
360g Hakubaku udon noodles
750g Pork strips
1 large Carrot (julienned)
150g Snow peas (finely sliced, lengthwise)
3 Kaffir lime leaves (finely shredded)
2tbsp Orange juice
1tbsp Peanut oil
1tsp Sesame oil
1tbsp Honey
2tbsp Japanese soy sauce
1tsp of each Five-spice powder and chilli powder
2tbsp Brown sugar
1tsp Spring onion (finely sliced)
70g Roasted peanuts (unsalted, chopped)
METHOD
STEP ONE:PORK MARINADE
The pork needs to be marinated for at least 3 hours (or even overnight).
In a large bowl, combine the honey, soy sauce, five-spice, sugar, chilli, garlic and sesame oil.
Add the pork strips (turning to coat), then cover bowl and place in fridge for desired length of time.
STEP TWO:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then cover to keep warm.
Set aside.
STEP THREE:STICKY PORK
Heat the peanut oil in a wok.
Stir-fry the marinated pork (in small batches) until browned.
Return the pork to the wok along with the carrot. Stir-fry until pork is cooked.
Add the snow peas, lime leaves and orange juice and stir-fry until snow peas are tender-crisp.
Remove from heat, then add spring onion and peanuts, gently tossing to combine.
STEP FOUR:SERVING
Divide the noodles between 4 serving plates.
Ladle the stir-fry over the top.
Serve hot.
