Udon noodles with miso pork

Name: Udon noodles with miso pork recipe
Yield: 4
Ingredients: 550g fresh udon noodles; 1 tbs chilli oil; 2 tbs sunflower oil; 750g pork mince; 4 long green shallots, white part finely chopped, green part sliced on an angle and reserved to serve; 2 garlic cloves, crushed; 1/3 cup (105g) red miso paste; 1/3 cup (65g) kimchi, roughly chopped, plus extra to serve; 4 fried eggs, to serve

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by Hayden Quinn

Mar 09, 2021

“Udon is thick and chewy, exactly what you want when you have a big bowl of noodles – be careful not to overcook the noodles so they keep their bite. And try to keep the yolk of the fried egg nice and soft so you can stir it through the pork.”

550g fresh udon noodles
1 tbs chilli oil
2 tbs sunflower oil
750g pork mince
4 long green shallots, white part finely chopped, green part sliced on an angle and reserved to serve
2 garlic cloves, crushed
1/3 cup (105g) red miso paste
1/3 cup (65g) kimchi, roughly chopped, plus extra to serve
4 fried eggs, to serve

Method

1.

Cook noodles according to packet instructions. Drain, reserving 1 cup (250ml) of cooking water. Return noodles to the pan with reserved water and chilli oil. Toss to coat, cover and set aside.
2.

Meanwhile, place sunflower oil in a wok or large frypan over high heat. Add pork mince and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add white part of the long green shallot and garlic, cook for 2 minutes, then add the miso paste, 3/4 cup (180ml) of water and kimchi. Stir to combine and simmer for 4 minutes or until sauce thickens.
3.

To serve, divide noodles among serving bowls. Spoon over pork mixture, top each bowl with a fried egg and scatter over green part of the long green shallot, to serve.