Not so Sweet & Sour Pork With Udon Noodles - Clean Eating |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is out of the fall 2008 clean eating magazine... Ingredients:
12 ounces udon noodles (japanese wheat noodles) |
2 teaspoons toasted sesame oil |
3/4 cup unsweetened pineapple juice |
1/4 cup water |
2 tablespoons soy sauce, low-sodium |
2 tablespoons rice vinegar |
1 tablespoon agave nectar |
12 ounces lean pork loin, boneless, cut into 1/4-inch slices |
1 1/2 tablespoons arrowroot |
1 tablespoon safflower oil |
1 small red pepper, diced into 3/4-inch pieces |
1 small yellow pepper, diced into 3/4-inch pieces |
1 small red onion, diced into 3/4-inch pieces |
1/4 cup fresh pineapple, diced into 1/2-inch pieces |
1/2 teaspoon salt |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Cook noodles according to package directions.
2. Drain and return to pot.
3. Toss with sesame oil, cover and set aside.
4. In a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
5. Place pork in a medium bowl and add juice mixture.
6. Set aside for 10 minutes.
7. Drain pork, saving liquid.
8. Set pork aside.
9. Stir arrowroot into juice mixture.
10. In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
11. Add pepper and stir-fry for 2 minutes.
12. Add onion and salt, stir-fry for 1 minute.
13. Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp.
14. Add pineapple and juice mixture.
15. Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
16. Serve stir-fry over noodles and sprinkle with cilantro.
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