AT A GLANCE
Kung pao pork with peanuts and scallions
This recipe is easily prepped ahead of time either the night before or morning of. Assemble the pork and marinade in one bowl, and the sauce in another. Refrigerate both, then proceed with the recipe when ready to serve. The noodles will cook up in just minutes.
For the marinade
2 tablespoons low-sodium soy sauce
2 tablespoons rice or cider vinegar
2 tablespoons toasted sesame oil
1 ¼ pounds pork tenderloin, cut into 1-inch chunks
For the sauce
½ cup water
1 tablespoon low-sodium soy sauce
1 tablespoon rice or cider vinegar
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
½ teaspoon red pepper flakes
3 cloves garlic, minced
Hot sauce, to taste
8-ounce package udon noodles
½ cup roasted shelled peanuts
6 scallions, chopped
To prepare the marinade, in a large bowl, whisk together the soy sauce, vinegar and sesame oil. Add the pork, stirring to coat well. Cover and refrigerate until ready to cook.
In a small bowl or liquid measuring cup, whisk together the water, soy sauce, both vinegars, the sugar, ginger, sesame oil, cornstarch, red pepper flakes, garlic and hot sauce. Cover and refrigerate until ready to cook.
When ready to cook, bring a large saucepan of water to a boil. Add the noodles and cook until tender, according to package directions.
Meanwhile, heat a large skillet over medium-high. Add the marinated pork, including any liquid in the bowl. Cook until the pork is nearly cooked through, about 10 minutes. As soon as the noodles are cooked, drain them and add them to the pork, tossing well. Add the sauce, toss to coat well. Cook for another 2 to 3 minutes, or until the sauce has thickened. Stir in the peanuts and scallions.
Servings » 4
Nutrition information per serving » 600 calories; 220 calories from fat (37 percent of total calories); 25 g fat (3 g saturated; 0 g trans fats); 90 mg cholesterol; 54 g carbohydrate; 5 g fiber; 5 g sugar; 45 g protein; 690 mg sodium.