Printed from Jenn's Food Journey, adapted from The Food Network
1 lb thin boneless pork chops, fat trimmed
7 oz udon noodles (Japanese wheat noodles)
1 cup sugar snap peas
1 red pepper, thinly sliced
1/2 cup fresh cilantro leaves
zest and juice from 1 lime
2 jalapenos, seeded and roughly chopped
1 garlic clove, quartered
1/4 teaspoon ground ginger
2 Tablespoons fish sauce
1 Tablespoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon water
Place the pork in the freezer for about 8 minutes to make it easier to slice. Cut crosswise, into 1/4 inch strips.
Cook noodles according to package directions; drain.
Puree the cilantro, lime zest and juice, jalapenos, garlic, ginger, fish sauce, soy sauce, brown sugar and water in a food processor until smooth.
Heat 1 tablespoon peanut oil in a wok or deep, non-stick skillet over medium high heat. Add 1 tablespoon of the cilantro mixture, the pork, snap peas and red pepper. Stir fry 3-4 minutes, or until the pork is cooked through. Add the noodles and the remaining cilantro mixture. Toss to combine and serve. Enjoy!