Pork Udon
with Bok Choy & Togarashi
Ingredients
- 10 oz Ground Pork (Can be swapped for 10 oz Shrimp or 10 oz Cooked Pulled Chicken)
- 1/3 lb Udon Noodles
- 10 oz Baby Bok Choy
- 2/3 cup East Asian-Style Sautéed Aromatics
- 1 Tbsp Sweet White Miso Paste
- 1 Tbsp Soy Sauce
- 2 Tbsps Rice Vinegar
- 2 tsps Honey
- 1/2 Tbsp Togarashi Seasoning
From your pantry:
Instructions
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Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. In a bowl, whisk together the miso paste, soy sauce, honey, half the vinegar (you will have extra), and ¼ cup of water.
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Cook the pork & bok choy
In a large pan (nonstick, if you have one), heat half the sautéed aromatics (you will have extra) on medium-high until hot. Add the pork and half the togarashi; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy is slightly softened and the pork is cooked through.
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Finish the noodles & serve your dish
Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the remaining togarashi. Enjoy!
Protein Variations
Shrimp
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Cook the shrimp & bok choy
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi. Toss to coat. In a large pan (nonstick, if you have one), heat half the sautéed aromatics (you will have extra) on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy is slightly softened and the shrimp are opaque and cooked through.
Pulled Chicken
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Cook the chicken & bok choy
In a large pan (nonstick, if you have one), heat half the sautéed aromatics (you will have extra) on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding), sliced bok choy, and half the togarashi; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy is slightly softened and the chicken is heated through.
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