Not so Sweet & Sour Pork With Udon Noodles - Clean Eating

Recipe by teresas
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces udon noodles (Japanese wheat noodles)
  • 2
    teaspoons toasted sesame oil
  • 34
    cup unsweetened pineapple juice
  • 14
    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 12
    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
  • 14
    cup fresh pineapple, diced into 1/2-inch pieces
  • 12
    teaspoon salt
  • 2
    tablespoons fresh cilantro, chopped
Advertisement

DIRECTIONS

  • 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.
Advertisement