Noodle Pillows with Pork and Vegetable Stir-Fry

• ¼ cup Kikkoman Less Sodium Soy Sauce
• 2 teaspoons sugar
• 4 teaspoons cornstarch
• 1 pound boneless pork loin, cut into 1 inch-wide ribbons

1. In a medium bowl, combine the soy sauce, sugar and cornstarch and whisk until smooth. Add the pork and toss well, using your fingers to separate the slices and massage the sauce into the meat. Cover with plastic wrap and let marinate for 1 hour at room temperature or several hours to overnight in the refrigerator. Stir once or twice while marinating to redistribute the seasonings. Bring to room temperature before frying.

• 1 tablespoon Kikkoman Less Sodium Soy Sauce
• ¼ cup Kikkoman Gluten-Free Hoisin Sauce
• 1 teaspoon Kikkoman Sesame Oil
• 1 tablespoon sugar

1. In a small bowl combine the soy sauce, hoisin sauce, sesame oil and sugar and stir until smooth.

• 1 pound fresh lo mein egg noodles
• 2 teaspoons Kikkoman Sesame Oil
• 2 teaspoons kosher salt
• 1 cup vegetable oil, for frying

1. Bring a large pot of water to a boil over high heat, add salt and the noodles and cook until just tender, about 3 minutes. Drain the noodles, pat dry with paper towels and toss with the sesame oil and salt.
2. Heat the vegetable oil in a small (6-inch) cast-iron skillet or nonstick pan over medium-high heat and swirl to coat sides. Distribute one quarter of the cooked noodles evenly in the pan, pressing down lightly with a spatula. Place an empty 6-inch pan on top of the noodles and press again to compress the noodles. Reduce the heat to medium and cook until the bottom of the cake is golden brown, 5 to 7 minutes. Flip the pillow, cooking again until the second side is golden-brown, another 5 minutes. Drain on paper towels and keep warm.

• 3 tablespoons vegetable oil
• 1 tablespoon Kikkoman Sesame Oil

In a small bottle or bowl combine the vegetable oil and the sesame oil and shake well. This recipe makes a little more than may be needed. You can store any excess in a cool dark place or in the refrigerator for up to two months.

• Marinated pork (recipe above)
• 2 tablespoons vegetable-sesame oil blend, plus more as needed
• ¼ cup minced ginger
• ¼ cup minced garlic
• ¼ cup thinly sliced green onions
• 1 cup thinly sliced carrot coins
• 1 small yellow onion, cut into ¼-inch ribbons, about 1 cup
• 8 baby bok choy, large outer leaves removed
• Chopped garlic chives, for garnish

1. Heat the oil in a wok over high heat. Add the ginger, garlic and green onions and cook, stirring until fragrant, about 1 minute. Add the pork and cook, stirring and tossing until cooked through, about 3 minutes. Remove to a bowl. Wipe off excess oil from the wok with a paper towel and then return it to the heat. Pour in some oil and swirl to coat. Add the onions and carrots and cook for 1 minute. Add the bok choy and cook for 1 minute. Next, return the pork to the wok, tossing to combine. Then, turn off the heat and pour in the sauce, stirring continuously to coat the meat and vegetables.
2. To serve, cut the noodle pillows into triangular-shaped wedges and arrange on a platter. Spoon the pork mixture into the center of the platter leaving a 1-inch border of pancake. Top with garlic chives and serve immediately.