2tsp(9.86ml)Sambal Oelek, or Asian Chili Garlic Sauce
1Tbsp + 1 tsp(25ml)rice wine vinegar
1/2cup(116ml)soy sauce, low sodium recommended
1tsp(4.93ml)fresh ginger, minced
4-5(4 )thin boneless "fast fry" pork loin cutlets
1medium(1medium)carrot, peeled and cut into matchsticks
1medium(1medium)red pepper, core and seeds removed and cut into matchsticks
1/2cup(50ml)green onion, sliced diagonally (green part only)
15oz(425.24g)fresh, frozen or vacuum-sealed udon noodles
Additional sliced green onion
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In a medium bowl, stir together the Sauce ingredients. Set aside.
Trim any bit of fat off the then pork loin cutlets, then slice against the grain (width-wise) into bite-sized strips. Place into sauce and set aside to marinade a bit while you prepare your vegetables.
Prepare your vegetables by cutting your carrots and red pepper into matchsticks. Slice up the onion and green onion and have the baby spinach at hand. Keep separate vegetables separate, as they will be added at different times.
Heat a Tbsp of oil in a wok or skillet over medium-high heat (or a touch higher even) until hot. Using a slotted spoon (or strainer) remove the pork pieces from the marinade to the hot wok. (leaving the marinade in the bowl or reserving marinade). Cook pork, stirring, until cooked through. Remove to a bowl.
Add carrots to wok and cook, stirring, for about 2 minutes (I sometimes like to add a tablespoon of water here, to help the carrots cook more quickly and thoroughly). Add red pepper and cooking onion and cook a further minute or so, or until tender crisp. Add the green onion and cook, stirring, for another 30 seconds or so. Return pork to the wok.
Pour reserved marinade into wok and bring to a boil. Allow to boil for a minute or two. *Note: As we used the marinade earlier with raw meat, it is important that the sauce boil for several minutes, so don't skip that part. Add udon to skillet and cook, tossing until udon is hot and well coated with sauce, 2-3 minutes.
Remove wok from heat and scatter baby spinach overtop. Allow to sit for 30-45 seconds, then toss the spinach into the stir fry, where it will wilt slightly from the heat of the stir fry.
Serve warm, garnished with chopped peanuts and additional sliced green onion.