Chinatown Noodle Bowl
This marinade is adapted from a cooking class I took years ago. It’s been in our dinner rotation ever since. It’s delicious on any meat including chicken, steak or even salmon. When working from home, I marinate the pork loin in the morning and let it sit in the fridge all day. The rest of the meal is super simple and can be made while the pork grills.
If you don’t have a grill, you can cook the meat in a 350°F oven for about 20 mins, turning occasionally until the internal temperature reaches 165°F.
Garnish with cilantro, nori strips or sesame seeds for a little crunch!
Chinatown Noodle Bowl
Servings: 4 people
Ingredients
- 1 pork tenderloin, remove silvery skin
- 1 head broccoli, cut into pieces
- 1.5 cup unsalted chicken stock
- 1.5 cup teriyaki sauce (Soy Vay Veri Veri Teriyaki is my favorite)
- 3 cups udon noodles
Pork Marinade Ingredients
- ¼ cup soy sauce
- 1.5 tsp sesame oil
- 1.5 tsp garlic chile paste
- 3 tbsp hoisin
- 1 tsp garlic, minced
- 3 tbsp dijon mustard
- 1 tbsp fresh ginger, minced
Instructions
- Mix pork marinade ingredients in a medium bowl. Add pork tenderloin, cover thouroughly with marinade and cover bowl with plastic wrap. Place in refridgerator and marinate for 1 -8 hours.
- Prepare grill to medium heat.
- Remove pork from marinade. Grill until cooked through, turning occasionally. Remove from heat and allow to rest.
- While pork is cooking, prepare remaining ingredients.
- Bring a large pot of water to boil. Add udon noodles and prepare according to package directions. 3 minutes before the udon will be finished cooking, add brocoli and cook until bright green but still crisp. Strain udon and broccoli.
- In a medium saucepan, heat teriyaki and chicken stock to a gentle simmer.
- Prepare serving bowls with udon noodles, broccoli, sliced pork and broth mixture.