Udon Noodles with Pork and Chilli

 

Australian Gourmet Traveller recipe for udon noodles with pork and chilli by Cho Cho San, Sydney.

What you will need

2 dried shiitake mushrooms, soaked overnight in water, drained

400 gm (2 packets) udon noodles

100 gm silken tofu

50 ml vegetable oil

300 gm coarsely minced lean pork

2 tbsp Korean chilli paste (gochujang)

2 tsp julienned ginger

50 ml cooking sake

300 ml chicken stock

1½ tbsp Chinkiang vinegar

1 tbsp dark soy sauce

4-5 drops sesame oil

To serve: sesame seeds and thinly sliced spring onions

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