- 1 Indiana Kitchen pork tenderloin cut into small, bite-sized pieces
- 15 oz udon noodles frozen or vacuum-sealed
- 1 tbsp cooking oil
- 1/2 medium onion sliced
- 1 medium carrot peeled and cut
- 1 medium red pepper core and seeds removed, cut
- 1/2 cup corn
- 1/2 cup peas
- 1/2 head of broccoli cut into single florets
- 1 tbsp rice wine vinegar
- 1/2 cup soy sauce
- 2 tsp sesame oil
- 1/4 cup brown sugar
- 3 cloves cloves garlic
- 1 tsp fresh ginger
- In a medium bowl, mix together sauce ingredients and set aside.
- Set cut pork tenderloin in the bowl with sauce and let marinade.
- In a wok or skillet, heat a tbsp of oil over medium-high heat. Using a slotted spoon, remove pork from the sauce and put it in the wok. Cook pork, stirring, until cooked through. Remove pork and place it in a bowl.
- Add carrots and broccoli to the wok and cook for about 1.5-2 minutes. Add pepper and onion and cook until tender-crisp. Then add corn and peas and stir for another 30 seconds.
- Return pork to the wok. Add the rest of the sauce into the wok and bring to a boil. Boil for 1-2 minutes. Add udon to skillet and stir until hot and covered with sauce for about 2-3 minutes.
- Serve warm, garnished with chopped peanuts.
Any vegetable can be used in this recipe.
When cooking carrots and broccoli, add a tbsp of water to help cook thoroughly.