Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork with black bean stir-fry with udon thick noodles. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pork with Black Bean Stir-fry with Udon thick noodles is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Pork with Black Bean Stir-fry with Udon thick noodles is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have pork with black bean stir-fry with udon thick noodles using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pork with Black Bean Stir-fry with Udon thick noodles:
- Get 1 Sachet Udon straight-to-wok noodles
- Get 1 Sachet Black Bean Sauce
- Get 4 Pork Loin Chops
- Get 1/2 Packet “Stir-Fry” frozen Vegtables
- Get 3 tablespoons Sunflower Oil
Steps to make Pork with Black Bean Stir-fry with Udon thick noodles:
- Dice up the Pork, discarding any excess fat. Add to a wok with the oil and start to cook through gently.
- After the Pork has lost its pink colour, but not quite cooked through, add the frozen vegetables and give a good mix up. Turn up the heat a bit and keep cooking until vegetables are soft and almost done.
- Add one sachet of the noodles, (usually two in a pack, sealed separately.), and the sachet of sauce. Stir well.
- Cook on a high heat, stirring well, until everything is coated and cooked through, about another 5-10 minutes. Serve and enjoy!
So that’s going to wrap it up for this exceptional food pork with black bean stir-fry with udon thick noodles recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
