Ingredients
12 oz. Lean Pork Tenderloin ( cut into thin ¼” slices)
2 tbsp. Soy Sauce
1 tbsp. Red Wine
½ tsp. Corn Starch
For the Sauce:
2 tbsp. Light Soy Sauce
2 tbsp. Hoisin Sauce
2 tbsp. Rice Wine Vinegar
1 tsp. Brown Sugar
1 tsp. Chili Flakes
1 tsp. Fresh Ginger (minced)
1 tsp. Chili Oil
½ tsp. Sesame Oil
2 oz. Bouillon
For the Stir-fry:
2 tbsp. Vegetable Oil
1 Medium Onion (sliced in thin strips)
4 oz. Mushrooms (Cremini or White – sliced)
1/2 Red Bell Pepper (seeded and chopped)
1 tbsp. Gingerroot (minced)
2 tbsp. Fresh Garlic (minced)
2 4 oz. Packets Udon Noodles
Preparation
Marinate the Pork:
• Whisk together soy sauce, wine, and corn starch in a medium sized bowl
• Add pork strips to marinade – leave for approx. 10 minutes
For the Sauce:
• Whisk together soy sauce, hoisin sauce, and rice wine vinegar in a small bowl
• Add brown sugar, chili flakes, ginger, chili and sesame oils – stir together
• Add bouillon – if too watery add ½ tsp. corn starch
For Singapore Noodle Stir Fry:
• Heat the vegetable oil in a skillet until hot
• Add the pork strips to the oil until browned – remove and set aside
• Drain the skillet of all but 2 tbsp. oil
• Add the onions – stir until slightly browned and soft
• Add the ginger and garlic – stir for about 20 seconds
• Add the bell pepper strips and mushrooms - stir for about a minute
• Add the sauce mixture – stir in for about a minute
• Add the Udon noodles (they break apart easily) and stir in for 1 or 2 minutes
• Sprinkle with bouillon or water if too dry
• Turn the heat off – leave the noodles covered in the skillet until ready to serve
• Serve in individual bowls
• Sprinkle with chopped peanuts (for crunch) or chopped green onions for garnish