Udon is Growing on Me

I did say that I don't like udon all that much. Texture not nice and such. In fact when I prepared udon for my partner's food prep, this happened.

Mee Bandung?? Ish! I must take him to eat Mee Bandung so that he knows what is Mee Bandung hah...hah...

He was right about the noodle being too soft. That's because I overcooked the udon. My bad. In fact I heated up the second portion for myself and that's when I got a taste of my soggy fried udon. Ugh! Not nice!

After cooking Sweet and Sour Meatballs with one packet of minced pork, I decided to cook fried udon with the other one. I picked up a packet of udon from the supermarket with the intention of correcting my mistake.

This time, my fried udon is very basic. Just with some onions, garlic and minced pork. Very simple and uncomplicated.

I cooked the minced pork first and when it was almost done, I blanched the udon very briefly to ensure it was not overcooked. Then I quickly drained the udon and added the noodles into the wok for a quick stir fry.

This time the udon was firm with a bite as it should be. I thought it was so much better this time. It made for a good dish for my food prep.

Nicely packed into two glass containers and I am sure this time it would not be mistaken from Mee Bandung wahahahaha!!

Fried Udon with Minced Pork

Recipe source : PH

Ingredients :

- 250g minced pork

- 1/2 red onion diced

- 3 cloves garlic, minced

- pepper to taste

- 3 tbsp light soya sauce

- 2 tbsp thick soya sauce

- 600g udon, blanched and drained

- some spring onions for garnishing

Method :

1. Heat oil in wok and saute diced onion until wilted.

2. Add garlic and continue to saute until lightly browned and aromatic.

3. Add minced pork and cook until no longer pink.

4. Add some water to simmer until pork is cooked.

5. Add light and thick soya sauce and mix to combine.

6. Add udon and stir fry briefly.

7. Garnish with spring onions and serve.