Photo by Armelle Habib
Make Spice Pork and Shiitake Udon Noodles
By Co-lab Pantry
By Co-lab Pantry
Julia Ostro, the Master of all things tasty has shared another recipe from her much loved cookbook, A Year of Simple Family Food - that means, it's here for you too.
As we head into winter, we're looking for things with a little kick to warm our insides. Cue, Spicy Pork and Shiitake Udon Noodles. With a real love for udon noodles, so comforting and filling, this recipe is perfect for those cooler nights. Julia says it must have something to do with their thickness. Perhaps she's right, either way, we're down for it.
Spicy Pork and Shiitake Udon Noodles:
- 3 tablespoons extra-virgin olive oil
- 500g pork mince
- 4 garlic cloves, roughly chopped
- 2cm piece of ginger, finely chopped
- 2 spring onions, finely chopped, plus extra, sliced, to serve
- 100 g fresh shiitake mushrooms, sliced
- ½ wombok (about 500 g), finely sliced
- 80 ml (⅓ cup) light soy sauce
- 80 ml (⅓ cup) mirin
- 80 ml (⅓ cup) saké
- 1 teaspoon caster sugar
- 400 g dried udon noodles
- toasted white and black sesame seeds, to serve
- sesame oil, to serve
+ CHILLI OIL
- 200 ml vegetable oil
- 4 garlic cloves, finely chopped
- 2 cm piece of ginger, finely chopped
- 2 spring onions, finely sliced
- 2 tablespoons dried chilli flakes
- 1 teaspoon hot chilli powder
- 1 tablespoon sesame seeds
- 1 teaspoon sea salt
Want to skip on the chilli oil? Try Chotto Motto's crispy chilli oil, ready to go.
- For the chilli oil, heat the oil in a small saucepan over a medium heat. Add the remaining ingredients and fry for 1–2 minutes or until fragrant and golden. Transfer to a jar and allow to cool before using.
- Heat half of the olive oil in a large frying pan or wok over a high heat and brown the mince, breaking up any lumps with the back of a wooden spoon. Transfer to a bowl and reduce the heat to medium. Pour in the remaining olive oil and fry the garlic, ginger, spring onion and mushroom for 3 minutes until fragrant and beginning to soften. Add the wombok and cook everything for a further 2 minutes or until the wombok has begun to wilt.
- Return the mince to the pan or wok and add the soy, mirin, saké and sugar, stirring well to combine. Simmer until the sauce has reduced slightly and the cabbage is cooked, but not soft.
- Meanwhile, cook the noodles according to the packet instructions. Drain and add to the pan or wok, tossing so that the noodles are well coated. Spoon into bowls and top with extra spring onion, a scattering of sesame seeds and a small drizzle of sesame oil. Spoon some of the chilli oil on top of each bowl and serve.
Get this recipe and more from Julia's A Year of Simple Family Food cookbook.