I’m definitely not known for quick and easy dinners, but this one checks every box! We grow our own tomatillos and make homemade salsa verde, but if that’s not your thing, no worries—a good jar of salsa verde is easy to find at most grocery stores these days.

One of my favorite things about this recipe is how it brings together the bold flavors of Mexican and Asian cuisines. It’s simple, packed with flavor, and perfect for a busy weeknight!

• 1 lb fresh Udon noodles (frozen works too)
• 1 tbsp olive oil
• 1 lb ground pork
• 1 tsp kosher salt
• 3 tbsp hoisin sauce
• 1 1/2 cups tomatillo salsa
• 2 tbsp unsalted. butter
• 2/3 cup minced cilantro

Garnish with slivered radishes, green onions and fresh cilantro leaves.

Cook Udon noodles and set aside

Add oil to a wok, and when it starts to smoke, add the pork as well as salt, and cook until just cooked through. Add the hoisin and allow to fry until the pork starts to carmelize. Add salsa and cook until heated through. Stir in butter and cooked udon noodles. Toss through until thoroughly heated. Stir in minced cilantro.

Top with cilantro, radishes and green onions.