- 1 T. toasted sesame oil
- 2 T. peanut butter
- 1 T. soy sauce
- ½ tsp. rice vinegar
- 1-3 T. sriracha hot sauce
- 1-inch piece of ginger - grated
- 1 clove garlic - minced
- Juice and zest of 1 lime
- Juice of 1 orange
- 2 tsp. olive oil
- 2 c. trimmed green beans - cut into bite-sized pieces
- 2-3 large radishes - trimmed, sliced in half, and cut into small half rounds
- 1 (7 oz.) package udon noodles
- 2 c. diced, cooked pork
Combine the first 9 ingredients (toasted sesame oil through orange juice) in a blender or food processor. Process until smooth; set aside.
In a large nonstick sauté pan, heat the olive oil over medium-high heat. When the oil is hot and glossy, add the green beans and radishes and stir-fry until crisp-tender, about 4-5 minutes. Add the udon noodles and continue to stir-fry until the noodles are soft with a bit of browning on the outside edges, another 4-5 minutes. Add the diced pork and the reserved peanut sauce and gently stir everything until well-combined and heated through, another 4-5 minutes. Serve hot.
- Yields: 4 servings
- Preparation Time: 30 minutes
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