Stir-fried Udon Noodles with Hoisin Sauce, Mung Bean Sprouts and Pork

Name: Stir-fried Udon Noodles with Hoisin Sauce, Mung Bean Sprouts and Pork
Cook time: 20 min
Yield: 4 meals
Ingredients: 1-1,5 l water; udon noodles; oil; garlic clove; pc ginger; spring onion; carrot; mung bean sprouts; minced pork; salt; pinch black pepper; hoisin sauce; white vinegar; sesame seeds; grated cabbage

Try stir-fry udon noodles with tender pork, sweet and savory hoisin sauce, crunchy vegetables, and sesame seeds. A perfect choice when you're in the mood for a quick, satisfying, and well-balanced meal.

20 min

Noodles:: 1-1,5 l water; 2 pkgudon noodles; 1 tbspoil
Stir-fry:: 2 garlic clove; 1 pc ginger; 1 pkgspring onion; 2 carrot; 1 pkgmung bean sprouts; 2 tbspoil; 1 pkgminced pork; 1 tspsalt; pinch black pepper; 1 pkghoisin sauce; 1 pkgwhite vinegar; 1 pkgsesame seeds; 1 pkggrated cabbage

1
Pour water into a pot and bring it to a boil. Add the noodles, reduce the heat to low, and cook for about 1–2 minutes. Then drain the noodles and toss them with oil.
2
Peel and grate the garlic and ginger. Rinse the spring onion and slice it into thin strips. Peel the carrot and cut it into thin angled slices or matchsticks. Rinse the canned mung bean sprouts under cold water and let them drain. Thinly slice the cabbage.
3
Heat oil in a pan over medium heat. Add the pork mince, garlic, ginger, and carrot. Sauté for 4–5 minutes, stirring occasionally. Season with salt and pepper.
4
Add the cooked noodles, hoisin sauce, white wine vinegar, and sesame seeds to the pan. Stir-fry for 2–3 minutes until well combined.
5
Stir in the mung bean sprouts, fresh cabbage, and part of the spring onion. Toss everything together briefly and remove from the heat.
6
Serve the mixture on plates, garnish with the remaining spring onion, and enjoy.

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Stir-fried Udon Noodles with Hoisin Sauce, Mung Bean Sprouts and Pork

Ingredients

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Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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