Not So Sweet & Sour Pork With Udon Noodles - Clean Eating - cooking recipe

Ingredients

12 ounces udon noodles (Japanese wheat noodles)
2 teaspoons toasted sesame oil
3/4 cup unsweetened pineapple juice
1/4 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 1/2 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
1/4 cup fresh pineapple, diced into 1/2-inch pieces
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped

Preparation

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