- 1
3/5
(1 Votes)
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 pound uncooked udon noodles (thick, round, fresh Japanese wheat noodles) or spaghetti
- 1 1/2 teaspoons vegetable oil
- Cooking spray
- 2 (4-ounce) (about 3/4 inch thick) lean, boned center-cut loin pork chops 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
Preparation
Step 1
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.
Serving Size: 1 1/2 cups
You'll also love
-
Shrimp Smothered Mahi Mahi 3.6/5 (5 Votes) -
Creamy cucumbers with Miracle Whip 2.6/5 (7 Votes)
You'll also love
-
Lamb Ravioli with Sage Cream Sauce 2.5/5 (4 Votes) -
Couscous Jambalaya 0/5 (0 Votes)