Not so Sweet & Sour Pork With Udon Noodles - Clean Eating

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“This is out of the fall 2008 clean eating magazine...”

Ingredients Nutrition

  • 12 ounces udon noodles (Japanese wheat noodles)
  • 2 teaspoons toasted sesame oil
  • 34 cup unsweetened pineapple juice
  • 14 cup water
  • 2 tablespoons soy sauce, low-sodium
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave nectar
  • 12 ounces lean pork loin, boneless, cut into 1/4-inch slices
  • 1 12 tablespoons arrowroot
  • 1 tablespoon safflower oil
  • 1 small red pepper, diced into 3/4-inch pieces
  • 1 small yellow pepper, diced into 3/4-inch pieces
  • 1 small red onion, diced into 3/4-inch pieces
  • 14 cup fresh pineapple, diced into 1/2-inch pieces
  • 12 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped


  1. Cook noodles according to package directions.
  2. Drain and return to pot.
  3. Toss with sesame oil, cover and set aside.
  4. In a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
  5. Place pork in a medium bowl and add juice mixture.
  6. Set aside for 10 minutes.
  7. Drain pork, saving liquid.
  8. Set pork aside.
  9. Stir arrowroot into juice mixture.
  10. In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
  11. Add pepper and stir-fry for 2 minutes.
  12. Add onion and salt, stir-fry for 1 minute.
  13. Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp.
  14. Add pineapple and juice mixture.
  15. Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
  16. Serve stir-fry over noodles and sprinkle with cilantro.

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