Not So Sweet Sour Pork with Udon Noodles Clean Eating
Elevate your weeknight dinner routine with this "Not So Sweet Sour Pork with Udon Noodles," a clean eating recipe that delivers bold flavors without the sugar overload. Tender bites of pork tenderloin are stir-fried to perfection alongside colorful bell peppers and juicy pineapple chunks, then coated in a light, tangy sauce made with tamari, rice vinegar, honey, fresh ginger, and garlic. Thick udon noodles soak up the naturally sweet-and-savory sauce, creating a wholesome and satisfying dish. Thickened with arrowroot for a gluten-free option, this recipe is perfect for health-conscious foodies seeking balance. Ready in just 35 minutes, it’s garnished with crisp green onions and optional sesame seeds for a vibrant, restaurant-quality meal you can make at home. Keywords: clean eating, sour pork, udon noodles, tamari, weeknight dinner, healthy stir-fry recipe.
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Recipe Information
Ingredients
- 450 g Pork tenderloin
- 2 tbsp Extra virgin olive oil
- 3 tbsp Tamari or low-sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Fresh ginger, grated
- 1 Garlic clove, minced
- 1 tbsp Arrowroot powder (or cornstarch)
- 2 tbsp Water
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 cup Pineapple chunks (fresh or no-sugar-added canned)
- 400 g Cooked udon noodles
- 2 Green onions, sliced for garnish
- 1 tbsp Sesame seeds (optional)
Instructions
Cut the pork tenderloin into bite-sized pieces and set aside.
In a small bowl, whisk together the tamari, rice vinegar, honey, grated ginger, minced garlic, and 1 tablespoon of water. This will be the sauce.
In another small bowl, mix the arrowroot powder with the remaining tablespoon of water to create a slurry. Set both mixtures aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the pork pieces and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove the pork from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet and toss in the bell peppers. Stir-fry for 2-3 minutes until they begin to soften slightly.
Add the cooked pork back to the skillet along with the pineapple chunks. Pour the sauce over the mixture, stirring to coat evenly.
Lower the heat to medium and slowly stir in the arrowroot slurry to thicken the sauce. Allow it to simmer for 2-3 minutes, stirring frequently, until the sauce thickens and all ingredients are well combined.
Add the cooked udon noodles to the skillet, tossing gently to ensure they are fully coated in the sauce and mixed with the other ingredients.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy the clean, balanced flavors.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 48.5 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3100 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
