Udon noodles, pork tenderloin, and stir-fried vegetables in a wok

Ingredients

500 g pork tenderloin
150 g udon noodles (2 bundles, dry) I used the Combino brand available at Lild.
salt
250 g kale leaf
4 small slices of fresh ginger (approx. 5 grams)
1 clove of garlic
250 g frozen Asian vegetable mix (I used the Freshona brand available at Lild.)
4 4 spring onions (optional)

For the sauce:

2 tablespoons (30 g) soy sauce
2 tablespoons (30 g) sesame oil
5 g fresh ginger
5 g garlic
a few drops of lime juice

Instructions

Remove the membrane and any fatty parts (if any) from the pork tenderloin. Wash it and pat it dry with paper towels so that no water remains on it. Then cut it lengthwise into slices about one centimeter thick, as if you were cutting coins. Cut these coins in half lengthwise.
Prepare the marinade. To do this, pour the sesame oil and soy sauce into a mixing bowl. Grate in the garlic cloves and ginger. Sprinkle in a little lime juice. Mix with a whisk.
Add the pork tenderloin slices to the marinade, stir and leave to stand. It is best to leave it in this marinade overnight..
The next day, take the meat out of the refrigerator. Leave it to stand for 5-10 minutes to bring it to room temperature. Meanwhile, chop the kale. Wash it and cut it into slices about 1 cm thick. Set aside.
Cut the ginger and garlic into thin slices. Set aside.
Cook the meat in a covered wok or other covered pan. Add the marinade and start frying, then cover after a few minutes and steam the meat until tender.
While the meat is simmering, prepare the udon noodles. To do this, boil a pot of salted water. When it comes to a boil, add the noodles and cook for another 5 minutes from when it returns to a boil. Stir occasionally. When done, strain and rinse with cold water. Until you are ready to use them, it is best to leave them in cold water, then drain again when ready to use.
When the meat is tender, add the frozen vegetable mix. Steam it, then fry it. When it's ready, pour everything into a bowl and set it aside.
There will be a little oil left in the pan. Fry the sliced ginger and garlic in it. Add the kale strips and a little salt. Fry everything together. If you don't like it so crunchy and prefer it softer, pour a little water over it and steam the kale under a lid.
Once the kale is ready, pour it back into the vegetable and meat mixture. Stir and add the cooked pasta. Stir in the finely chopped green onions and serve.
When serving, I sprinkled sesame seeds on top, but this step can be omitted.

Calories and macros

Calories and nutrients 1 serving

Energy: 423 calories

Protein: 35 grams

Carbohydrates: 36 grams

Fat: 14 grams