By Kim Ragosta @littlehouseintheforest
Serves 6
Ingredients
- 1lb pork stir fry
- 5 TBS toasted sesame oil, divided
- 15 TBS water
- 3 14.2oz packages of KAME udon stir fry noodles (soba work too)
- 1 TBS freshly grated ginger
- 4 garlic cloves, minced
- 8 oz sugar snap peas
- 1 head broccoli, chopped
- 8 oz mushrooms, chopped
- 2 8 oz cans water chestnuts
- 8 oz duck sauce
- 1/4 cup coconut aminos
- Pinch of salt
- 4 cups beef broth, divided
- 1/4 cup corn starch
- 1 TBS lemongrass, chopped
- 1/4 tsp red pepper flakes
- Pickled ginger to top
Directions In a large pot add 3 TBS toasted sesame oil with 15 TBS water. Turn to medium heat and add noodles. Cook until noodles are warmed through and moistened, using tongs to separate noodles. If needed add 1 cup of beef broth to keep moistened. Turn off heat. Meanwhile, in another medium pot, add 2 TBS toasted sesame oil to pot over medium heat. Add pork and cook until almost cooked through. Add broccoli, peas, mushrooms, water chestnuts, ginger, garlic, duck sauce, coconut aminos, lemongrass and a pinch of salt. Continue to cook pork and all ingredients over medium heat. In a bowl mix 3 cups beef broth, corn starch, honey and red pepper flakes. Add this mixture to pork and cook for about 5 minutes until thickened. Add pork mixture to noodles and mix together. Serve immediately with pickled ginger on top. *please be mindful of allergies to any ingredients