Not-So-Sweet & Sour Pork with Udon Noodles

Last night for dinner we made the Not-So-Sweet & Sour Pork with Udon Noodles from the Fall 2008 Clean Eating Magazine.  It was very simple to make and even though it seemed like it would taste strange, it tasted VERY good.  I think we might even try this recipe with chicken next time to see how that tastes (although the pork tasted great).  We’ll definitely have this again.  It also gave me a chance to use the Wok another time.  The Wok is starting to become a favorite kitchen appliance of mine (so quick and simple to make a meal).

NOT-SO-SWEET & SOUR PORK WITH UDON NOODLES

Serves 4

6oz udon or somen (Japanese wheat noodles)
2 tsp dark or toasted sesame oil
3/4 cup unsweetened pineapple juice
1/4 cup water
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp agave nectar
12oz boneless, lean pork loin, cut into 1/4-inch slices
1.5 tbsp arrowroot powder
1 tbsp refined safflower oil
1 small red pepper, diced into 3/4-inch pieces
1 small yellow pepper, diced into 3/4-inch pieces
1 small green pepper, diced into 3/4-inch pieces
1 small red onion, diced into 3/4-inch pieces
3/4 cup fresh pineapple, diced into 1/2-inch pieces
2 tbsp chopped fresh cilantro

Cook noodles according to package directions. Drain and return to pot. Toss with sesame oil, cover and set aside.

In a small bowl, combine pineapple juice, water, soy sauce, vinegar, and agave. Place pork in a medium bowl and add juice mixture. Set aside for 10 minutes. Drain pork, saving liquid. Set pork aside. Stir arrowroot into juice mixture.

In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers. Add peppers and stir-fry for 2 minutes. Add onion and stir-fry for 1 minute. Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp. Add pineapple and juice mixture. Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.

Serve stir-fry over noodles and sprinkled with cilantro.