Protein Swap | Speedy Teriyaki Pork Stir-Fry
Fresh Udon Noodles & Bok Choy
Cooking time
10 minutes
Servings
4
Calories
700 /serving
Oops, udon it again! You made a delicious family dinner in 10 minutes, weaving together loads of noodles, meat and veggies. Fresh ginger and garlic lend their aromas to ground pork, cozily cooked up with bok choy and fresh udon—soon ready to be wound around forks of big and small sizes.
We will send you:
- 510g Canadian-raised lean ground pork
- 450g Bok choy tips
- 30ml Minced garlic
- 15ml Ginger paste
- 60ml Rice vinegar
- 450g Fresh udon noodles
- 120ml Teriyaki glaze
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Large pot
Salt
Strainer
Oil
Large high-sided pan
Total Fat
23 g
Saturated Fat
6 g
Sodium
2270 mg
Total Carb
85 g
Sugars
18 g
Protein
40 g
Fibre
3 g
Preparation
Boil the noodles
Bring a large pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Start the pork
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the pork; season with ½ the spices. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Mise en place
Meanwhile, remove the root ends of the bok choy; roughly chop.
Start the stir-fry & finish the pork
To the pan of pork, add the bok choy. Cook, partially covered, stirring occasionally, 2 to 3 min., until the bok choy is tender and the pork* is cooked through; season with the remaining spices.
Finish the stir-fry
To the pan of pork and bok choy, add the noodles, vinegar, teriyaki glaze and ½ the reserved cooking water. Cook, stirring often, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the stir-fry between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
