1 pound uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
1 1/2 teaspoons vegetable oil
2 (4-ounce) lean, boned center-cut loin pork chops (about 3/4 inch thick), cut into 1/4-inch-wide strips
2 garlic cloves, minced
1 large egg, lightly beaten
1 1/2 cups fresh bean sprouts
1 1/2 cups thinly sliced green cabbage
1 1/2 cups (1 1/2-inch) julienne-cut green onions
How to Make It
Combine first 3 ingredients in a bowl. Stir well; set aside.
Cook noodles in boiling water 10 minutes (discard noodle seasoning packet). Drain; rinse under cold water. Set aside.
Heat oil in a wok or large skillet coated with cooking spray over high heat until hot. Add pork and garlic, and stir-fry 2 minutes. Add soy sauce mixture, and stir-fry 30 seconds. Add egg, and stir-fry 30 seconds. Add cooked noodles, bean sprouts, sliced cabbage, and green onions; stir-fry 3 minutes or until vegetables wilt and udon noodles are thoroughly heated.
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