Quick Pork Stir-Fry with Udon Noodles and Broccoli

Bring a large pot of water to a rolling boil on the stovetop.

While the water heats, place 300g of boneless pork loin on a cutting board and slice it across the grain into very thin, bite-sized strips.

Peel 3 garlic cloves and a 1-inch piece of fresh ginger root, then finely mince both.

In a small mixing bowl, whisk together 3 tbsp of soy sauce, 1.5 tbsp of oyster sauce, 2 tsp of brown sugar, and 1 tbsp of toasted sesame oil until the sugar is fully dissolved.

Once the pot of water is boiling, drop in 177g of dry udon noodles and cook for 4 minutes. In the final 2 minutes of boiling, add 200g of frozen broccoli florets directly into the pot with the noodles to quickly blanch them. Drain both the noodles and broccoli thoroughly in a colander.

Heat 1.8 tbsp of vegetable oil in a large skillet or wok over high heat until shimmering. Add the sliced 300g of pork in a single layer and sear undisturbed for 2 minutes to develop a brown crust. Stir-fry for an additional 1 minute until the pork is cooked through.

Lower the heat to medium. Stir in the minced 3 garlic cloves and minced 1-inch piece of ginger, tossing constantly for 30 seconds until highly fragrant.

Add the drained 177g of udon noodles, blanched 200g of broccoli, and the whisked sauce mixture into the skillet. Toss everything vigorously over medium-high heat for 1 to 2 minutes until the noodles are glossy and evenly coated with the bubbling sauce. Serve hot.