Walking through the grocery store yesterday, I saw frozen udon noodles and was inspired to make something “I Love” and my family loves – udon stir fry. I nearly had all the ingredients – just needed some sake/mirin and bok choy. The rest pulled together into this amazing, delicious, healthy meal that was fast and that “We LOVE”.

Time: 45 minutes

Music Selection: Hige Dandism – I love

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Ingredients:

5 packages udon noodles (frozen are best)

3 cups sliced mushrooms

4 green onions, cut into 1 inch pieces

1 lb ground pork or chicken

1 cup matchstick carrots

5 – 6 baby bok choy, rinsed and cut in half lengthwise

Oil

Soy sauce

Sesame oil

Sauce:

4 Tbsp oyster sauce

5 Tbsp dark soy sauce

2 Tbsp sake or mirin

4 tsp brown sugar

1 ½ Tbsp sesame oil

1 tsp rice wine vinegar

Directions:

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In large pot, fill with water and bring to boil.

In a small bowl, mix all of the sauce ingredients and set aside.

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In large wok, turn on high and add 4 Tbsp oil. Heat on high.

Saute bok choy on high heat in wok. Salt/pepper and I like to drizzle some sesame oil on it. Saute for 7 minutes, until it starts to wilt. Add a little soy sauce. Toss and then remove and put bok choy on a plate.

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Keep wok on and any moisture from bok choy in the wok. Add the mushrooms and green onion. Salt. Saute until soft and the moisture has left wok, so mushrooms get a bit browned. Remove mushrooms and onion from wok. Set aside.

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Once water is rapidly boiling, add in the noodles and time for 3 minutes. Then drain.

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Add a bit of oil and sesame oil to the wok. Add in the pork and carrots. Salt, keep stirring so it stays in small pieces.

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Once the pork is cooked, add in the noodles.  Toss and then mix and add the sauce ingredients. Toss, and then add the mushrooms and onions back in. Toss well. Remove from heat.

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Serve in bowls and place bok choy on top. Enjoy!

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