Pork and Tomatillo Udon

Two pantry sauces—savory hoisin and bright tomatillo salsa—join forces to form an admittedly unlikely, deliciously balanced, can’t-stop-eating-it sauce for udon noodles and ground pork. With minimal prep work required (just chopping cilantro and slicing radishes, which add some much needed freshness and crunch), it’s a lightning-fast recipe you’ll come back to again and again.

Fresh or dried udon works in this recipe—as does nearly any noodle you might have on hand. If you are after the exemplary chewiness of fresh udon, look for packages in the refrigerated or freezer section at the market. Many versions come with soup bases or flavor packets; just save them for another use.