Ingredients
- 1/2 cup White Miso
- Kewpie Mayo to serve
- 1kg Pork Mince
- 1 tbs Chilli Oil
- 4 Garlic cloves
- 4 x Spring Onion (Green Shallots)
- 75g Pickled Cucumber
- 540g Udon Noodles
- 250ml noodle Water for sauce
Method
- Place a large pot half filled with water on the stove and boil for the noodles.
- Cook udon noodles according to packet. Drain and rinse under cool water, reserving 250ml for sauce.
- Finely chop the white part of the spring onion and slice the green part at an angle. Roughly chop the Pickled Cucumber and crush the garlic.
- Place a large frying pan on the stove at a high heat adding oil. Add pork mince and cook, breaking up with a wooden spoon until well browned. Add white part of the spring onion and garlic and cook until fragrant.
- Add miso paste, the kept noodle water (250ml) and Pickled Cucumber. Simmer until thickened
- Return noodles into the pan with the pork and mix thoroughly.
- Spoon noodles into bowls, scatter over green part of spring onion and top with Kewpie Mayo to serve
Product used in recipe
- Hakubaku - Hakubaku Organic Udon
- Kewpie - Kewpie Mayonnaise
