Udon with spicy, saucy mince and buk choy

Ingredients

• 125 g pork mince
• 125 beef mince
• 1/2 brown onion, sliced
• 1/2 tablespoon Obento mirin
• 1/2 tablespoon Lee Kum Kee light soy sauce
• 1 1/2 tablespoons ABC sweet soy
• 1 tablespoon peanut butter
• 1/2 teaspoon shiro miso
• 1 tsp oil
• 1/4 tsp garlic granules
• 1/2 tsp Lee Kum Kee Chicken bouillon powder
• 1/2 cup water
• 2 bunches Hakubaku udon noodles
• 1-2 bunches buk choy
• 1-2 tsps Lee Kum Kee Chiu Chow Chili Oil

Method

1. Combine the mirin, soy, sweet soy, peanut butter and miso in a bowl and stir with a fork until the peanut butter is fully incorporated into the liquid. Set aside.
2. Place a frypan over low-medium heat. Add the oil, and once shimmering and hot, add the onion and sweat until soft and translucent, about 5 minutes. Add the garlic and cook for another minute or until fragrant.
3. Increase the heat to medium-high and add the mince. Stir-fry until the mince has cooked through, about 5 minutes. Add the peanut sauce and cook, stirring to coat. Turn to a low simmer and add the stock powder and water.
4. While the meat is simmering, bring a pot of water to the boil and season generously. Cook the noodles according to packet instructions. In the last minute of cooking, add buk choy and blanch. Drain noodles and greens.
5. Divide noodles and greens between two bowls and top with saucy mince. Add a spoon of chili oil to each dish, to taste.
6. Devour!

Product used in recipe

• Obento - Mirin Seasoning
• Lee Kum Kee - Chiu Chow Chilli Oil
• Hakubaku - Hakubaku Organic Udon
• Lee Kum Kee - Chicken Bouillon Powder
• Lee Kum Kee - Light Soy Sauce
• ABC - Sweet Soy Sauce