Noodles in one form or another always seem to be a big hit with kids. Chef Jacky Lo, Executive Chef at Wild Ginger, takes a few simple ingredients and turns it into a big bowl of flavor.
Chef Jacky Lo's Udon Noodles
Serves two hungry kids
This is a super fast and easy recipe to make for dinner or just a snack. You can substitute any meat for the bbq pork, like roast chicken from the deli counter or even leftovers from the night before.
1 T corn oil
4 oz bbq pork, julienne (available at Uwajimaya Asian Grocery)
1 pkg fresh udon noodles, 7 oz. size (available at Uwajimaya Asian Grocery)
1 T soy sauce, low sodium
3 oz carrot, julienne
1 cup baby spinach, chopped
2 tsp sesame oil (optional)
Heat wok or high-sided frying pan on medium high heat, then add corn oil.
When oil is hot add bbq pork or other meat and stir fry for 1 minute.
Add udon noodles and stir fry until soft, approximately 1 ½ - 2 minutes.
Add soy sauce and combine.
Add carrot and spinach and quickly toss until heated through. Finish with sesame oil if desired.