You can never have too many noodle posts , right ?
Since , I don't really like udon with soup , stir frying it makes perfect sense .
This simple and easy dish is great when you don't have time to whip something fuzzy but still want a hearty and filling meal .
2 pack udon noodles
100 grams pork tenderloin , cut into bite size pieces
a portion each of red , yellow and green bell pepper or 1 large bell pepper , sliced
1/2 of a small onion , sliced
1 teaspoon chilli sauce
1/2 tsp brown sugar
1 clove garlic , minced
1 tsp ginger , finely chopped
1/2 tsp chicken powder
lime wedges to serve
For the sauce : Mix 4 tablespoons water , 1 tsp dark soy sauce , 1/2 tsp brown sugar .
* Marinate pork with 1/8 tsp dark soy , a pinch of salt , a dash of ground white pepper , few drops of sesame oil and 1/2 tsp tapioca or cornstarch for 20 minutes .
* Heat wok and pour some oil , when the oil is hot , add in the pork , stir fry until it changes color then add in the onion , garlic and ginger , cook for 2 minutes . Add in the bell peppers , season with chicken powder and brown sugar ; cook for a minute then transfer to a plate . Set aside .
* In the same pan , add in the noodles , cook for 4 minutes , stirring constantly to prevent from sticking at the bottom of the pan . Add in the pork and bell pepper mixture , stir well to combine then pour in the sauce , stir and adjust seasoning . Continue cooking until the sauce is absorbed . Dish up and serve hot