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1 pound pork loin, cut into 1/2-inch thick slices
5 tablespoons Kikkoman Lime Ponzu, divided
4 tablespoons crushed garlic, divided
4 tablespoons sesame oil, divided
10 ounce fresh udon noodles
2 green onions, chopped
2 tablespoons white wine
1 tablespoon sesame seeds
Kikkoman Wasabi Sauce
1-1/2 teaspoons ginger powder
In a nonreactive bowl, combine pork, 2 tablespoons ponzu, 2 tablespoons garlic and 1 tablespoon sesame oil. Cover and marinate 30 minutes. Cook noodles according to package directions. Drain and toss with 2 tablespoons sesame oil. Grill pork over high heat 2-3 minutes on each side or until cooked through. In a large wok or skillet, heat 1 tablespoon sesame oil over high heat. Add 2 tablespoons garlic and the green onions; stir-fry 10 seconds. Add 3 tablespoons ponzu, white wine, sesame seeds, wasabi sauce and ginger; stir. Add noodles and toss to combine. Serve topped with grilled pork.
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