½ cup / 125 mL sodium-reduced soy sauce
2 Tbsp / 30 mL honey
1 Tbsp / 15 mL unseasoned rice vinegar
2 tsp / 10 mL sesame oil
1-2 tsp / 5-10 mL sambal oelek*
1 Tbsp / 15 mL grated ginger root
2-3 cloves garlic, pressed
* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.
1 lb / 0.5 kg pork loin centre chops, boneless
1 Tbsp / 15 mL canola oil
1 large carrot, peeled and cut into matchsticks
3 ½ oz / 100 g shiitake mushrooms, sliced
1 red bell pepper, seeded and cut into matchsticks
2-7 oz / 200 g pkgs. vacuum-sealed udon noodles
3-4 baby bok choy bulbs, leaves only
3 Tbsp / 45 mL thinly sliced green onion
For the sauce:
- In medium bowl, thoroughly combine sauce ingredients. Separate into two portions – 3 Tbsp for marinating and the remainder for cooking.
For the stir-fry:
- With sharp knife, trim unwanted fat from chops. Slice chops against the grain into ¼-inch wide strips.
- In large bowl, combine pork strips with 3 Tbsp sauce; cover and let marinate while preparing vegetables. Keep vegetables separate.
- In large sauté pan or wok, heat oil over high heat. With tongs, transfer some of the pork strips to the hot pan. Stir-fry pork strips in batches, just until lightly browned. Transfer to clean plate.
- Add carrots to pan; cook, stirring, about 2 minutes. Add mushrooms and red pepper to pan; cook, stirring, 1-2 minutes more.
- Return pork strips and any accumulated juices to pan; stir to combine.
- Add udon noodles and remaining sauce. Cook, tossing until noodles are hot and coated with sauce, about 2 minutes.
- Remove pan from heat. Incorporate bok choy leaves into stir-fry. Allow mixture to sit just until leaves start to wilt, about 1 minute.
- Serve warm, garnished with green onion.