Pork and Tomatillo Udon
, 20 min, 4 servings
Ground pork simmered with tomatillo salsa and hoisin, tossed with fresh udon noodles and finished with cilantro and radishes.
| prepCook udon according to package directions; drain and set aside. | ||||||
| 1 Tbsp. extra-virgin olive oil | Cook pork with salt, breaking up, 3 min | Add hoisin, cook until caramelized, 2 min | Add tomatillo salsa, stir, heat through, 1 min | Add butter and cooked udon, toss, 1 min | Remove from heat, mix in cilantro | Divide among bowls, top with radishes |
| 1 lb. ground pork | ||||||
| ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt | ||||||
| 3 Tbsp. hoisin sauce | ||||||
| 300 ml store-bought tomatillo salsa | ||||||
| 2 Tbsp. / 30 g unsalted butter | ||||||
| 1 lb. / 450 g fresh udon or 8 oz. / 225 g dried udon, cooked | ||||||
| 15 g chopped cilantro (for mixing) | ||||||
| Thinly sliced radishes (for serving) | ||||||
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