Friday, 17 January 2020

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.

20 comments:

  1. i'd probably still pick ramen and soba over udon, but udon's bouncy texture is pretty enjoyable too :) i wanna see more whatsapp meal conversation screenshots :D

    ReplyDelete
    Replies
    1. LOL! There are quite a few meal conversations. Maybe I should bring them out :D

      Delete
  2. You'd probably like hung ngang then, the big bihun, firm and not as soft as noodles. Your udon looks good!

    ReplyDelete
    Replies
    1. Thanks! I think I have tried big bihun before and yes, I don't mind it.

      Delete
  3. I'm not a big fan of udon in soup...but fried like this, I will like for sure. After all, it's somewhat similar to those thick Hokkien noodles, right? And I'm a fan of fried Hokkien mee...but not when the noodles are made into lor mee (same concept-lah...hee..hee)! ;)

    ReplyDelete
    Replies
    1. I get what you mean. For me, I like fried meehoon but not meehoon is soup!

      Delete
  4. I like the way u cooked the udon, got minced pork summore, so Chinese-style ;-)

    ReplyDelete
    Replies
    1. It's quite nice, I shall cook udon like this in future.

      Delete
  5. Replies
    1. I am ok with it now, fried and not is soup.

      Delete
  6. wah, your partner is so nice cos he finished the udon even though he feels that they are too soft.

    ReplyDelete
    Replies
    1. Ya lor, he is quite quite accommodating.

      Delete
  7. Your udon with minced meat looks yummy to me. I don't mind eating udon cooked this way.

    ReplyDelete
    Replies
    1. It's quite nice, so will repeat this dish hee..hee..

      Delete
  8. Interesting.

    Udon is not something I like before, as I prefer soba more. But udon in Japan taste way better than what is served here and I always enjoy udon when I go there.

    :P

    ReplyDelete
    Replies
    1. These things always the ori Japan one taste better!

      Delete
  9. I like udon, your versions looks delicious!

    ReplyDelete
  10. I am rather fond of udon. I like the thickness of the noodles.

    ReplyDelete
  11. I like udon but like what happened to you, it's easily overcooked, cooking time is hard to control especially for frying ~>_<~

    ReplyDelete

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