Serves 4.
- 1 lb – Ground Pork
- 8 oz – Snow Peas
- 2 Tbsp – Toasted Sesame Oil
- 3/8 cup – Soy Sauce
- 4 Tbsp – Tahini (peanut butter = excellent substitute)
- 2 tspn – olive oil
- 4 cloves – Garlic, chopped
- 1 Jalapeno, finely diced
- 14-16 oz – Udon Noodles
- 1 bunch – Green Onions
- 1 Lime
- 1 tspn – Salt
- 1 tspn – Ground black pepper
- Soy Glaze
- 8 Tbsp – brown sugar
- 6 Tbsn – Soy Sauce
- 1 Tbsp – water
- 4 1/2 tspn – White wine vinegar
- 4 1/2 tspn – Rice vinegar
- 2 Tbsp – Ginger Root, Grated
- 1 Tbsp – Red Pepper flakes
Mix the ingredients of the soy glaze together and set to simmer for 15 minutes to reduce liquid to half volume. While simmering the sauce, chop the green onions, jalapenos and garlic. Wash and slice the snow peas in half. Cut the lime into 4 wedges. When the soy glaze is finished, set aside to cool.
Fill a pot of water 3/4 full and add a large pinch of salt. When the water is boiling, add the Udon noodles and the snow peas. Stir occasionally for 2 minutes and drain water. Rinse under cold water for 30 seconds to halt cooking process. Set aside to cool.
In a small bowl, add the soy glaze, tahini, soy sauce, sesame oil, and 3/4 cup of water. Stir until blended. Set aside.
In a large pan, heat the olive oil on medium-high until hot. Add the ground pork and season with salt and pepper. Cook, frequently breaking the meat apart, for 4-6 minutes until the pork is browned. Add the garlic, green onions, and jalapenos. Cook, stirring frequently, 2-3 minutes or until the pork is cooked through. Add the glazed sauce and the cooked noodles and peas. Continue stirring to scrape up any browned pan bits for 2-3 minutes to combine. Remove from the heat and serve with a squeeze of lime wedge.