Stir Fried Udon With Pork And Shrimp Recipes

Steps:

• Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat; set aside.
• Place noodles in a large heatproof bowl (or pot if you don't have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage and wipe out skillet.
• Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is browned, about 3 minutes. Break up meat into smaller pieces and continue to cook, tossing, just until meat is cooked through and no longer pink, about 1 minute. Add chopped scallions (the white and pale green parts), ginger, and red pepper flakes and cook, tossing often, until scallions are softened and inside of skillet starts to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions (the dark green parts) and 1 Tbsp. sesame seeds.
• Divide noodles among bowls and top with more sesame seeds.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
• While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
• Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
• Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

Steps:

• Bring a large pot of water to a boil and add salt. Meanwhile, prepare the other ingredients. Cook the noodles in the boiling water until just tender but not at all mushy. Drain, reserving some of the cooking liquid if you have no stock. Rinse and drain again.
• Put half the oil in a large skillet or wok, preferably nonstick, over medium-high heat. A minute later, add the scallions and cook, stirring, until they begin to wilt, less than a minute. Remove with a slotted spoon. Add the shrimp and pork and cook, stirring, until the shrimp turn pink and the pork loses its color, 3 or 4 minutes. Remove with a slotted spoon and add to the scallions.
• Add the remaining oil to the skillet, followed by the shiitakes. When they begin to wilt, after about 5 minutes, add the bean sprouts and noodles. Turn the heat to high and toss a few times, then add the cooked ingredients and toss to blend. Add the stock and soy sauce, then taste and adjust the seasoning.
• Serve in bowls or on plates garnished, if you like, with the bonito.

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.