Kung Pao Pork With Peanuts And Scallions

This recipe is easily prepped ahead of time either the night before or morning of. Assemble the pork and marinade in one bowl, and the sauce in another. Refrigerate both, then proceed with the recipe when ready to serve. The noodles will cook up in just minutes.

Start to finish: 20 minutes (plus marinating)

Servings: 4

For the marinade:
2 tbsp (30 mL) low-sodium soy sauce
2 tbsp (30 mL) rice or cider vinegar
2 tbsp (30 mL) toasted sesame oil
1 1/4 lbs (568 g) pork tenderloin, cut into 1-inch (2.5-cm) chunks

For the sauce:
1/2 cup (115 g) water
1 tbsp (15 mL) low-sodium soy sauce
1 tbsp (15 mL) rice or cider vinegar
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) sugar
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) toasted sesame oil
1 tbsp (15 mL) cornstarch
1/2 tsp (2.5 mL) red pepper flakes
3 cloves garlic, minced
Hot sauce, to taste
8-oz (226 g) package udon noodles
1/2 cup (70 g) roasted shelled peanuts
6 scallions, chopped

To prepare the marinade, in a large bowl, whisk together the soy sauce, vinegar and sesame oil. Add the pork, stirring to coat well. Cover and refrigerate until ready to cook. In a small bowl or liquid measuring cup, whisk together the water, soy sauce, both vinegars, the sugar, ginger, sesame oil, cornstarch, red pepper flakes, garlic and hot sauce. Cover and refrigerate until ready to cook.

When ready to cook, bring a large saucepan of water to a boil. Add the noodles and cook until tender, according to package directions.

Meanwhile, heat a large skillet over medium-high. Add the marinated pork, including any liquid in the bowl. Cook until the pork is nearly cooked through, about 10 minutes. As soon as the noodles are cooked, drain them and add them to the pork, tossing well. Add the sauce, toss to coat well. Cook for another two to three minutes, or until the sauce has thickened. Stir in the peanuts and scallions.

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