Prep 20 mins
Cook 10 mins
This is out of the fall 2008 clean eating magazine...
- 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
- Cook noodles according to package directions.
- Drain and return to pot.
- Toss with sesame oil, cover and set aside.
- In a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
- Place pork in a medium bowl and add juice mixture.
- Set aside for 10 minutes.
- Drain pork, saving liquid.
- Set pork aside.
- Stir arrowroot into juice mixture.
- In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
- Add pepper and stir-fry for 2 minutes.
- Add onion and salt, stir-fry for 1 minute.
- Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp.
- Add pineapple and juice mixture.
- Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
- Serve stir-fry over noodles and sprinkle with cilantro.
What a great new way for us to enjoy pork! Absolutely wonderful! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]