I used to make stir fries all the time and then I just...stopped. I have no clue why. Maybe we got burnt out on them or maybe they just fell off my radar the way things do when you're a food blogger who's always trying to make something new so you have content to blog. Whatever the reason, it's been a very long time since I made a stir fry.
While meal planning last week I found a recipe for Pork “Lo Mein” Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.
I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!
Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy
2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil
In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.
Cook the udon noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.
Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.
While meal planning last week I found a recipe for Pork “Lo Mein” Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.
I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!
Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy
2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil
In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.
Cook the udon noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.
Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.
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