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.
Udon with Wasabi Sauce and Grilled Pork
Yield
Makes 4 servings
kikkoman products used:
ingredients
1 pound pork loin, cut into 1/2-inch thick slices
10 ounce fresh udon noodles
5 tablespoons Kikkoman Lime Ponzu, divided
4 tablespoons crushed garlic, divided
4 tablespoons Kikkoman Sesame Oil, divided
2 tablespoons white wine
1 tablespoon sesame seeds
1-1/2 teaspoons ginger powder
2 green onions, chopped
Kikkoman Wasabi Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
