Ellen Britt - A Teenage Foodie who Explores Dinner, Dessert and Salad Ideas

Ellen Cooks by Ellen Britt

Ellen Cooks by Ellen BrittEllen Cooks by Ellen BrittEllen Cooks by Ellen Britt

Ellen Cooks by Ellen Britt

Ellen Cooks by Ellen BrittEllen Cooks by Ellen BrittEllen Cooks by Ellen Britt
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  • Home
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  • Buttermilk Pound Cake
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Pork and udon noodles in a white bowl on a white countertop

Ellen's Udon Stir-Fry with Pork and Water Chestnuts

Recipe by Ellen Britt (Serves 6)

Serving: 6 

Total Time: 1 hour


Ingredients:


Stir Fry Recipe

1.5 pounds lean ground pork

4 tbsp of sesame oil

2 cups chopped onions (approximately 1/2 large onion)

1 cup oyster mushrooms chopped

1 cup white mushrooms chopped

3 cloves of crushed garlic

1 tbsp fresh grated ginger

1/2 cup fresh water chestnuts (approximate 8 water water chestnuts)

2 cups (approximately) of cooked fresh green beans cut in half.  I cook them in advance before adding to the pork mixture.

2 bunches of fresh chopped spinach  or 1 pkg of frozen chopped spinach – spinach should also be fully cooked when added to the pork mixture. 


Sauce Recipe:

1/4 cup soy sauce 

1/4 cup Hoisin sauce

2 tbsp honey


Toppings:

Chopped red bell pepper for colour

Chopped fresh green onion for colour



Prepare Ground Pork 

Put 2 tbsp of sesame oil in a frying pan over medium heat and add the mushrooms.  Cook until starting to become tender, then add the onions and garlic. Onions should shimmering when cooked.  Once cooked remove from stove and set aside in a bowl.


Using the same pan as used for the onions and mushrooms, add 2 more tbsps of sesame oil followed by the  ground pork and fresh ginger and cook thoroughly.  Then add the cooked spinach, onions and mushrooms  and mix into the pork.  The cooked  beans and water chestnuts are to follow.  I like to cook the beans separately so as to ensure they are not over cooked in the pork mixture.  When cooked to my satisfaction I drink the water and set them aside until ready to add to the pork.  The water chestnuts do not need to be cooked.  I just like to have them warmed so they keep their crunch.


At the end I combine the ingredients for the sauce and add it to the pork medely and thouroughly mix.


Prepare Udon Noodles


2 pkgs of udon noodles.  They can be frozen of refrigerated.  Soak in warm or hot water to separate the noodles before using.  I recommend separating the noodles with your fingers.  If the noodles are frozen they should be ready to use in approximately 5 minutes.  Drain the water when separated.



Final Plating


I have 2 options for this wonderful meal:


1)  Combine the udon noodles with the meat mixture and serve in a bowl or on a plate

2)  Put a nest of udon noodles into a bowl and then add the wonderful pork and water chestnut combination.


Sprinkle cut green onions and or chopped red bell pepper for taste and appearance.  


 Enjoy!!

(Ellen Britt)



Totally Delicious!

This is an amazing dinner and is one of our family favorites!!

Nutritional Facts

Nutrition Facts  for Ellen's Udon Noodles

The calories are based on a single serving

2000 calories a day is the recommended for general nutrition.


Disclaimer:  I am not a certified nutritionist and the numbers provided on the nutrition facts sheet are estimates.  Even within natural produce there will be some expected variance depending on ripeness and size.  Processed ingredients will also vary depending on manufacture.   These numbers will however give some guidance when making healthy food choices.  They will also help to determine if salt should be reduced based on your personal dietary needs.

The Meal Prep!!!

Chop the Mushrooms

Chop Fresh Water Chestnuts

Chop the Mushrooms

2 cups of mushrooms

I used oyster and white mushrooms for this recipe.  

Chop the Onions

Chop Fresh Water Chestnuts

Chop the Mushrooms

2 cups of chopped onions

This was 1/2 a white onion.  It came to 2 cups.

Chop Fresh Water Chestnuts

Chop Fresh Water Chestnuts

Chop Fresh Water Chestnuts

I used about 8 water chestnuts in this recipe but feel free to add more. They are one of my favorite ingredients when cooking.

Meal Preparation

Prepare the Udon Noodles

Add Green Beans & Water Chestnuts

Prepare the Udon Noodles

Udon Noodles at ellencooks.ca

Soak in warm or hot water to separate the noodles before using. 

Fresh Spinach Added

Add Green Beans & Water Chestnuts

Prepare the Udon Noodles

This was one bunch of fresh spinach.  In the future I would use 2 bunches.

Add Green Beans & Water Chestnuts

Add Green Beans & Water Chestnuts

Mix your Vegetables and Pork Thoroughly

As the beans are cooked they only need to be warmed.  The water chestnuts can go in raw so as to keep their crunch!

Mix your Vegetables and Pork Thoroughly

Mix your Vegetables and Pork Thoroughly

Mix your Vegetables and Pork Thoroughly

Ground pork, spinach and green beans

Don't forget to add the sauce.

Add Udon Noodles at the End

Mix your Vegetables and Pork Thoroughly

Add Udon Noodles at the End

Udon Stir Fry with Pork and Water Chestnuts at ellencooks.ca

You can add the noodles to your stir fry or serve them separately on the bottom of your bowl or plate.  For this meal I added them to the stir fry.  


Ellen Britt's Amazing and Super Easy Dinner

Plating - So Many Choices

Mixed the Noodles and Pork Medley

Noodles Served on the Bottom of you Bowl and Topped with Pork Medley

Noodles Served on the Bottom of you Bowl and Topped with Pork Medley

I loved the noddles mixed with the pork and water chestnuts.  This is my preference for serving this meal.

Noodles Served on the Bottom of you Bowl and Topped with Pork Medley

Noodles Served on the Bottom of you Bowl and Topped with Pork Medley

Noodles Served on the Bottom of you Bowl and Topped with Pork Medley

For this meal I served the noodles the bottom of the bowl and topped them with the pork and water chestnuts as well as some red bell peppers for added color and taste.  Totally yummy but I did end up mixing them altogether.  Same recipe but a totally different look!!

Ellen Britt at Ellen Cooks
Teen chef
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