1 cup / 250 mL chicken broth
½ cup / 125 mL medium-dry sherry
¼ cup / 50 mL sodium-reduced soy sauce
¼ cup / 50 mL smooth peanut butter
2 Tbsp / 30 mL sambal oelek*
2 Tbsp / 30 mL cornstarch
1 Tbsp / 15 mL packed dark brown sugar
1 Tbsp / 15 mL sesame oil
1 Tbsp / 15 mL canola oil
2 lbs / 1 kg lean ground pork
3-4 cloves garlic, minced
2 Tbsp / 30 mL grated ginger root
¼ cup / 50 mL chopped fresh cilantro
4-7 oz / 200 g pkgs. vacuum-sealed udon noodles
Zest and juice of one lime
¼ cup / 50 mL chopped dry-roasted peanuts for garnish
Lime wedges for garnish (optional)
* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.
- In medium bowl, whisk together broth, sherry, soy sauce, peanut butter, sambal oelek, cornstarch, brown sugar and sesame oil until thoroughly combined. Set aside.
- In large skillet, heat oil over medium-high heat. Sauté ground pork until thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 15 minutes.
- Reduce heat to medium and drain any remaining cooking liquid.
- Add garlic and ginger; stir-fry just until fragrant, about 30 seconds.
- Add reserved sauce to skillet. Stir to combine. Simmer just until thickened, about 2 minutes. Reduce heat to low; keep warm.
- Meanwhile, prepare udon noodles according to package directions.
- Just before serving, add cilantro, zest and lime juice to pork mixture. Stir to combine.
- Serve pork mixture over prepared noodles and garnish with chopped peanuts.
- Garnish with additional lime wedges if desired.