Go Back

Wok'n Noodles


  • 1 pkg. Udon noodles or more
  • 1 lb. ground pork
  • 1 Tbsp. olive oil
  • 8 oz. pkg. mushrooms sliced thick
  • 1 c. broccoli flowerets
  • 1 orange or yellow bell pepper, cut in strips*
  • large handful of snow peas and/or sugar snap peas I used both
  • 4-5 cloves garlic minced
  • 1 c. sliced celery slice on the diagonal
  • 1 small onion cut in half and sliced thin
  • 1 tsp. crushed red pepper
  • 2-3 Tbsp. soy sauce
  • 2 Tbsp. Hoisen Sauce
  • 1-2 Tbsp. sesame seeds toasted
  • 1/3 c. chopped peanuts or almonds optional (I used almonds), toasted


  1. Separate the broccoli into flowerets. Blanch in boiling water about 20-30 seconds then drain and plunge in a bowl of ice water to stop the cooking process. Drain and set aside. Do the same with the snow peas/sugar snap peas.
  2. I toasted my sesame seeds and almonds on a small rectangle pizza stone in the microwave.
  3. In the one tablespoon of olive oil, sauté the onion and celery for about 5-6 minutes, add in the garlic and the crushed red pepper flakes and sauté another minute. With a slotted spoon remove mixture from skillet and set aside. In the oil remaining in the skillet add the ground pork and stir and chop it up until it is no longer pink. Add in the sliced mushrooms, snow peas and broccoli, pepper strips, and almonds/sesame seeds. Toss just until mixed. Salt and pepper to taste.
  4. Cook the udon noodles for about 3 minutes. Drain and then toss these with the meat mixture. Serve with more soy sauce and a pair of chopsticks.
  5. *For the bell pepper, I happened to have some of the small miniature red, yellow and orange peppers I had picked up at Sams Club. I used a orange and yellow one. You could either use a whole large yellow, red or orange pepper if you can't find the smaller ones.