Quick Stir-Fried Udon with Pork, Bok Choy and Chili-Lime Butter

Instructions

1. 1

   1. In a small bowl, mix the soy sauce, oyster sauce, lime juice, honey, red pepper flakes, and water. Set aside.

2. 2

   2. Heat a large skillet or wok over medium-high heat. Add the neutral oil and, once hot, add the ground pork. Cook for 4 to 5 minutes, breaking it up with a spoon, until well browned and it reaches a safe internal temperature of 160°F/71°C.

3. 3

   3. Add the white parts of the scallions, the garlic, and the carrot to the skillet with the pork. Stir-fry for 2 minutes until the garlic is fragrant and the carrot just starts to soften.

4. 4

   4. Add the bok choy stems and cook for 1 minute. Then add the bok choy leaves and cook 1 minute more, stirring, until slightly wilted.

5. 5

   5. Add the pre-cooked udon noodles and the reserved sauce mixture. Using tongs or a spatula, toss for 2 to 3 minutes so the noodles loosen, absorb the sauce, and heat through completely.

6. 6

   6. Reduce the heat to medium, add the butter, and stir until melted and coating the noodles in a glossy sauce, about 1 minute.

7. 7

   7. Remove from the heat and finish with the green parts of the scallions and the sesame seeds. Serve immediately.

8. 8

   8. If you want to keep the dish warm before serving, transfer it to an oven-safe dish and hold at 200°F/95°C for up to 10 minutes so the noodles do not dry out.