Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.
4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced
In a large pot, bring the chicken broth and ginger to a boil.
Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.
Slice the pork and serve over the noodles. Sprinkle with the scallions.
--Adapted from Real Simple