Main Dishesbonappetit3.9
Pork and Tomatillo Udon
Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. fresh udon or 8 oz. dried udon according to package directions; drain and set aside.
. fresh udon or 8 oz. dried udon1 lb
2
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 lb. ground pork and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; cook, breaking up meat into smaller pieces with a wooden spoon, until mostly cooked through, about ⏱️ 3 minutes. Add 3 Tbsp. hoisin sauce and cook until meat is coated and caramelized, about ⏱️ 2 minutes. Add 1¼ cups store-bought tomatillo salsa and cook, stirring, until combined and heated through, about ⏱️ 1 minute. Add 2 Tbsp. unsalted butter and reserved udon and cook, tossing to combine, about ⏱️ 1 minute. Remove from heat and mix in ⅔ cup chopped cilantro.
. extra-virgin olive oil1 Tbsp. ground pork1 lb. hoisin sauce3 Tbsp¼ cups store-bought tomatillo salsa (such as Sabor Mexicano)1. unsalted butter2 Tbsp
3
Divide udon among shallow bowls and top with thinly sliced radishes and cilantro leaves with tender stems.
Thinly sliced radishes (for serving)
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