Ingredients

• 1 , 7 ounce
• 0.25 cups vegetable oil
• 2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 0.25 teaspoons ground ginger
• 2 , 10 ounce
• 5 tablespoons soy sauce
• 2.5 tablespoons water
• 2 tablespoons rice wine vinegar
• 1 teaspoon white sugar
• 2 tablespoons sesame oil
• 1 pound pork tenderloin , cut into strips

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
2. 2 While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
3. 3 Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
4. 4 Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

Nutrition per serving