Recipe by Paula Bowman
Photography by Rob Kinghorn
Food Styling by Ruth Gangbar
Prop Styling by Shelly Tauber
First published in Wish April 2007
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Udon Noodles with Baby Bok Choy & Chinese BBQ Pork
You will find barbecue pork, cooked and ready to eat, in your local Asian market. Cooked chicken, beef, shrimp or pork tenderloin are delicious substitutes.
Ingredients (SERVES 4)
|1/4 cup||low-sodium chicken stock|
|2 tbsp||soy sauce|
|2 tbsp||vegetable oil|
|1 tbsp||julienned fresh ginger|
|1 tsp||minced fresh garlic|
|1||small red onion, cut in half and then into thin wedges|
|1 tsp||kosher salt|
|1||14-oz package fresh udon noodles*|
|4 oz||baby bok choy, washed and cut in half lengthwise|
|4 oz||Chinese BBQ pork, thinly sliced|
|1||large chili peppers, seeded and finely sliced|
|1 cup||bean sprouts|
|1 tsp||rice vinegar|
- In a small bowl, combine chicken stock, soy sauce and mirin. Set aside.
- Heat a wok or a large, heavy-bottomed skillet over high heat until hot. Add oil and swirl to coat sides. Add ginger, garlic and red onion, stirring until fragrant, about 1 minute. Season with salt and add noodles, baby bok choy, pork and peppers and stir-fry for 1 minute. Add stock mixture and cook another minute or until heated through. Add bean sprouts and rice vinegar and stir-fry until baby bok choy is tender.
Nutrients per serving: 520 calories, 16 g fat, 22 g protein, 77 g carbs, 6 g fibre. Excellent source of vitamins A and C, and iron.