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Saturday, April 6, 2019

Mushroom & Mesquite Pork Udon Noodles

Vibrant, Fragrant, Japanese Udon Noodle soup with mesquite Pork, mushrooms, and peppers. Enjoy!


  • Udon Noodles
  • Beef Broth
  • Minced Ginger
  • Minced Garlic
  • Miso Paste
  • Soy Sauce
  • Salt and Pepper
  • Sesame Oil
  • Mesquite Seasoning
  • Pork Chop
  • Yellow and Red Pepper
  • Button Mushrooms
  • Green Onions


  1. Cook your udon noodles according to packaged instructions, drain and set aside.
  2. Put sesame oil, soy sauce, and mesquite seasoning in a large ziplock bag. Stab holes in your pork chop on both sides so the marinade can penetrate. Put your pork chop in your ziplock bag along with your marinade and marinate in the fridge for about 30 minutes.
  3. Heat a pan on medium high heat and add some sesame oil. Sear your pork chop on both sides for about 7 minutes on both sides or until there is no pink inside, periodically turning so it doesn't stick and burn. take out, set aside to rest.
  4. Heat another pan on medium high heat and add some sesame oil. Slice your button mushrooms and peppers. Season your mushrooms and peppers with salt and pepper. Cook your mushrooms while turning and flipping for about 5 minutes. Take out and set aside.
  5. In that same pan on medium high heat add a little more sesame oil. Cook your minced garlic and minced ginger for about 3 minutes while stirring. Add your miso paste, soy sauce, and a nice amount of beef broth. Turn your heat down to simmer. Simmer while stirring for about 5 minutes.
  6. Add your noodles to the pan mix well and continue to simmer for about 1 minute. Garnish with some chopped green onion.
  7. Pour your noodle soup into a bowl. Slice your pork chop and plate like so, along with your peppers, mushrooms, and some 3 inch long cut green onions. Enjoy!

Recipe by Vance Harris

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