Aug 7, 2007

Stir-Fry Udon with Spicy Miso Sauce - 炒味噌烏龍麵


6 packs of precooked udon (the package says 1 pack for one person, that doesn't apply to me though)
1 pack of pork loin (sliced)
1 small cabbage (chopped)
9 Shiitake mushroom (sliced)
1 small onion (sliced)
4 garlic cloves (chopped)
3 stalks of scallion (chopped)
1 tablespoon of Hon-Dashi bonito fish soup stock (Japanese fish soup stock powder)
Soy sauce
1 tablespoon of spicy miso paste
2 tablespoons of chili sauce (don't use that much if you can't handle fiery food)
Extra virgin olive oil
Corn starch
1 cup of water


Let's marinate the meat first,
Mix together some soy sauce, mirin (2:1), and a tea spoonful of corn starch with the pork slices.
Remember to do this step at least 15 minutes before cooking time.

Prepare a big pot of water, bring to a boil and then toss in the udon.
Cook till the noodles are separated, most likely less than 3 minutes, drain it and set aside.

While cooking the noodles, set up another pan for the sauce.
First drizzle some olive oil, toss in the onion and 2 pinches of salt. Cook till the color turns translucent.
Add the pork slices along with chopped garlic and scallion.
About one minute, add the miso paste and chili sauce in the pan.
Pour in more water and soy sauce depend on how moist you want the noodles to be.

When the meat is almost cooked, toss in mushrooms and cabbage, together with the fish stock powder.
Throw in the cooked udon when the sauce mixture is ready (I like my cabbage soft, so it usually takes more than 7 minutes after I put the cabbage in the pan).

The noodles were "bouncy" and the flavor of spicy miso completely blend with the ingredients.
I was really happy with this nutritious meal.

Cindy's Rating: 7

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