After making edamame hummus a few weeks ago, a whole new world of possibilities seemed to open up. I immediately started thinking of more recipes that I could add some edamame too. Enter this quick and easy stir fry. Its loaded with marinated pork, shitake mushrooms, onions, garlic, edamame and my new favorite stir-fry noodle: Udon.
I decided to use Udon noodles for this recipe after trying Udon noodle soup at a Japanese restaurant a few weeks back. These noodles are thick and made with wheat flour, salt and water. You can find them cooked in the refrigerator section but I often find them dried in the Asian food aisle at my local grocery store. From what I hear these noodles are also wonderful served cold in a variety of dishes during the summer, I can’t wait to give it a try!
Udon Noodle Stir-fry with Pork and EdamamePrint Recipe
- 3/4 pound pork, thinly sliced
- 2 tablespoons soy sauce
- 2 teaspoons sambal oelek
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced and divided
- 1 (10 ounce) package udon noodles, cooked according to package directions
- 1 cup shelled edamame, cooked according to package directions
- 1 tablespoon peanut oil
- 1 cup sliced shitake mushrooms
- 1/2 medium onion, sliced
- 3 green onions, chopped
Place pork in a bowl. In another bowl whisk together soy sauce, sambal oelek, sesame oil, rice vinegar, ginger and 1 minced garlic clove. Pour marinade over the top of the pork and toss to coat. Cover and refrigerate for 30 minutes.
While your pork is marinating, cook udon noodles and edamame according to package directions. Set aside.
Heat peanut oil in a large skillet over medium-high heat. Add mushrooms and onions and cook until onions start to caramelize, about 5 minutes. Add in edamame and noodles. Stir to combine. Transfer to a plate.
In the same skillet, add pork and marinade. Cook until pork is cooked through, about 5 minutes. Return noodle mixture to the pan. Add green onions. Toss to combine well.