*Mirin : Sweet rice wine.
*Udon noodles : Japanese-style noodles that can be found in the refrigerated section at most Asian markets and many grocery stores. If using dried udon, cook following package directions and cool in cold water.
- ¼ cup low-sodium chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin*
- 2 tablespoons vegetable oil
- 1 tablespoon julienned fresh ginger
- 1 teaspoon minced fresh garlic
- 1 small red onion, cut in half and then into thin wedges
- 1 teaspoon kosher salt
- 1 package 14-oz fresh udon noodles*
- 4 ounces baby bok choy, washed and cut in half lengthwise
- 4 ounces Chinese BBQ pork, thinly sliced
- 4 large chili peppers, seeded and finely sliced
- 1 cup bean sprouts
- 1 teaspoon rice vinegar
In a small bowl, combine chicken stock, soy sauce and mirin. Set aside.
Heat a wok or a large, heavy-bottomed skillet over high heat until hot. Add oil and swirl to coat sides. Add ginger, garlic and red onion, stirring until fragrant, about 1 minute. Season with salt and add noodles, baby bok choy, pork and peppers and stir-fry for 1 minute. Add stock mixture and cook another minute or until heated through. Add bean sprouts and rice vinegar and stir-fry until baby bok choy is tender.
Nutrients Per Serving
520 calories, 16 g fat, 22 g protein, 77 g carbs, 6 g fibre. Excellent source of vitamins A and C, and iron.
Photography by Rob Kinghorn