Ingredients

• 0.5 cups soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 1.5 tablespoons Sriracha sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon garlic powder
• 1 teaspoon freshly ground black pepper
• 3 bonelesss pork loin chops , cut into bite-sized pieces
• 2 , 7 ounce
• 2 cups chopped broccoli florets
• 1 tablespoon olive oil , or more as needed
• ½ onion , finely chopped
• 4 cloves garlic , finely chopped, or more to taste
• 3 tablespoons bean sprouts , Optional
• 3 tablespoons julienned carrot , Optional
• 2 tablespoons diced green onion , Optional

Instructions

1. 1 Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
2. 2 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
3. 3 Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

Nutrition per serving