Put your table manners to the side just for tonight – we’re slurping these saucy noodles without any shame. Along with zippy lemon pepper seasoning this colourful bowl is perfectly satisfying on a hectic weeknight.
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Yellow Bell Pepper
Salt and Pepper*
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife flat on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, cut the broccoli into bite size pieces. Mince or grate the garlic. Thinly slice the green onions. Core, then cut the peppers into 1/2-inch cubes. Zest, then juice half the lemon. Cut the remaining lemon into wedges.
Pat pork dry with paper towels. In a large bowl, toss together the pork, lemon zest and lemon-pepper seasoning. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the pork. Cook until browned, 2-3 min per side. (TIP: Cook to a min internal temp. of 71°C/160°F.**) Transfer to a plate and cover. Repeat with another 1 tbsp oil and the remaining pork.
Add the peppers, broccoli, garlic and 1 tbsp oil to the same pan. Season with salt and pepper. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min.
Meanwhile, in a small bowl, whisk together cornstarch and 1 cup cold water. Whisk in vinegar, soy sauce, 1 tsp lemon juice and 2 tsp sugar into cornstarch mixture until combined.
Add the sauce and pork to the pan. Stir until the sauce has thickened slighty and coats the broccoli and pork, 1-2 min. Meanwhile, add the udon noodles to the boiling water. Cook, stirring often, until tender, 3-4 min. Drain the noodles, then add them to the same pan with the pork mixture. Stir to combine, 1 min.
Divide the lemon pork stir-fry between bowls. Sprinkle over the green onions. Serve with a lemon wedge, if desired.