Pork And Udon Noodle Soup Food

PORK AND UDON NOODLE STIR-FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
• While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
• Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
• Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

ASIAN STYLE UDON NOODLES WITH PORK AND MUSHROOMS

Steps:

• Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
• In a small bowl whisk all the sauce ingredients together.
• Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
• Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
• Serve while hot.

UDON NOODLE SOUP WITH PORK RECIPE

Steps:

• Slice pork to 2.5 cm (1 inch) sections. Marinade in (A) for 10 minutes. Meanwhile, bring a small pot of water to boil. Cook udon until the noodles separates. Transfer cooked udon to a strainer and rinse in cold water. Drain and divide cooked udon into two serving bowls. Rinse the pot. Add soup base (B) and bring to simmer. Cook pork slices briefly (less than 10 seconds) and set aside. Add mushroom, fish cake, negi and napa cabbage. Simmer for 3 minutes. Top serving bowls with the cooked ingredients and ladle soup broth over. Garnish with chopped spring onions and serve with nanami togarashi at the side.

SPICY PORK MISO NOODLE SOUP | MARION'S KITCHEN

Steps:

• Step 1.Cook udon noodles in a large saucepan of boiling water for 10 minutes or until tender. Drain and divide among serving bowls.
• Step 2.Meanwhile, for the spicy pork, heat the vegetable oil in a frying pan over medium-high heat. Add the garlic and cook for half a minute until fragrant. Add the pork and cook until almost cooked through. Add the gochujang and the soy sauce and stir until well combined with the pork. Remove from heat and set aside.
• Step 3.For the soup, place the chicken stock, soy sauce and shiro miso in a saucepan over medium-high heat. Bring to a gentle simmer and cook, stirring occasionally, for about 3 minutes or until shiro miso paste dissolves. Add the mushrooms and spinach and cook for 3-4 minutes until tender. Remove from heat.
• Step 4.Ladle soup over noodles and top with spicy pork. Top with half an egg. Then sprinkle over the spring onion and sesame seeds.
• Notes: - Shiro miso is also known as sweet miso. Look for it in the Asian aisle or from an Asian grocer.
• - Gochujang is a Korean fermented chilli paste.

PORK AND UDON NOODLE SALAD

Steps:

• Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145˚, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips.
• Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar.
• Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water.
• Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges.

UDON NOODLE SOUP

Steps:

• In a pot filled with water bring to 4 eggs to a boil, take off the heat and let it sit in hot water for 5 minutes, then drain and fill the pot with ice cold water. Let the egg cool completely.
• In a separate pot heat the oil and add minced onion, cook for 5 minutes, add garlic and ginger and cook over low heat for 30 seconds, then add the chicken stock, dark soy sauce, fish stock (Dashi or Tsuyu) and udon noodles ,cook until noodles are done, approximately for 12 minutes.
• Meanwhile heat the oil in a frying pan and add ginger, garlic and cook briefly over medium heat. Turn up the heat and add ground pork, soy sauce and mirin if using, cook until the pork is done.
• Divide among 4 bowls and top with shredded green onions, carrots cut into matchsticks, soft set egg, cut up nori sheets and sesame seeds.

20 MINUTE SPICY PORK UDON STIR FRY

Steps:

• In a medium bowl, stir together the Sauce ingredients. Set aside.
• Trim any bit of fat off the then pork loin cutlets, then slice against the grain (width-wise) into bite-sized strips. Place into sauce and set aside to marinade a bit while you prepare your vegetables.
• Prepare your vegetables by cutting your carrots and red pepper into matchsticks. Slice up the onion and green onion and have the baby spinach at hand. Keep separate vegetables separate, as they will be added at different times.
• Heat a Tbsp of oil in a wok or skillet over medium-high heat (or a touch higher even) until hot. Using a slotted spoon (or strainer) remove the pork pieces from the marinade to the hot wok. (leaving the marinade in the bowl or reserving marinade). Cook pork, stirring, until cooked through. Remove to a bowl.
• Add carrots to wok and cook, stirring, for about 2 minutes (I sometimes like to add a tablespoon of water here, to help the carrots cook more quickly and thoroughly). Add red pepper and cooking onion and cook a further minute or so, or until tender crisp. Add the green onion and cook, stirring, for another 30 seconds or so. Return pork to the wok.
• Pour reserved marinade into wok and bring to a boil. Allow to boil for a minute or two. *Note: As we used the marinade earlier with raw meat, it is important that the sauce boil for several minutes, so don't skip that part. Add udon to skillet and cook, tossing until udon is hot and well coated with sauce, 2-3 minutes.
• Remove wok from heat and scatter baby spinach overtop. Allow to sit for 30-45 seconds, then toss the spinach into the stir fry, where it will wilt slightly from the heat of the stir fry.
• Serve warm, garnished with chopped peanuts and additional sliced green onion.

PORK & BOK CHOY UDON SOUP

Steps:

• Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

INSTANT POT ASIAN PORK NOODLE SOUP

Steps:

• Set the pressure cooker to sauté and add the oil. When the oil is hot and just barely smoking, add the pork. Cook, stirring frequently, until the pork is browned - about 4-6 minutes.
• Add the onion and cook for about 3 minutes or until the onion is softened. Add the mushrooms and cook for about 3 more minutes.
• Add the chicken stock, kale, water, ginger, garlic, red pepper flakes and black pepper.
• Cancel the sauté feature and lock the lid in place. Be sure the vent is set to sealing. Set the pressure to high and the time for 10 minutes.
• While the soup is cooking, cook the noodles according to package directions.
• When the time is up, let the pressure release naturally for 10 minutes then do a quick pressure release by turning the knob to venting. When the pressure valve drops, remove the lid, stir and taste to adjust seasonings.
• Divide the noodles between the bowls and ladle the soup on top. Serve with radishes and green onions if desired.

QUICK AND EASY UDON NOODLE SOUP

Steps:

• Add cooking oil to a large soup pot and heat over medium-high heat on the stove top. Add the mushrooms and season with a bit of salt and pepper. Cook, stirring, until golden. Remove to a bowl and set aside.
• In the same pot, add a touch more oil, if it is dry, then add the garlic, red pepper flakes and ginger (or ginger paste) and cook, stirring, about 30 seconds. Add the broth, soy sauce, fish sauce and sesame oil. Bring the broth to a simmer. Add udon noodles and cook until tender (frozen udon will take longer than shelf-stable).
• Add spinach (or other greens) to the pot, together with the reserved browned mushrooms, green onion and cilantro. Stir in Asian chili garlic sauce, if using, to taste. Cook soup a bit longer to allow the flavours to blend. *If soup becomes too thick, add a bit more broth or water, as needed.
• To finish, add juice of 1/2 lime to the soup. Stir in. Taste soup and salt well, as needed (and/or alternately, add a bit more soy sauce, which will add some saltines to the soup, as well).
• To serve, ladle soup into bowls and serve with additional green onion, cilantro, sesame seeds and additional Asian chili garlic sauce.

UDON NOODLES WITH PORK, BOK CHOY AND KIMCHI

Steps:

• Heat a large pan of oil on medium high, add the pork to the pan and season with pepper. Stir fry until browned 5-8 minutes, then remove the pork from the pan with a slotted spoon and set aside.
• Whisk together all the sauce ingredients in a small bowl and set aside
• Combine the corn starch and the chicken broth and set aside
• Add the onion and bok choy whites to the pan with the garlic and fry on medium high for 30-60 seconds, then add the sauce and bring to a boil.
• Reduce heat to medium and add the pork back to the pan with the greens and kimchi. Toss to coat and cook for 1 minute,
• Add the udon and chicken broth to the pan, bring the liquid to a boil and break apart the noodles, tossing to fully coat everything in the sauce, then serve.

JAPANESE-STYLE PORK NOODLE SOUP

Steps:

• Place the pork, ginger, garlic, soy sauce, miso paste, curry powder, sugar, mirin and 4 cups (1L) water in a slow cooker. Cover and cook for 3 1/2 hours on high (or 6 hours on low).
• Add the eggs and cook for a further 20 mins or until the pork is tender. Carefully transfer the pork and eggs to separate plates. Combine the cornflour with 1 tbs water in a small bowl. Add to the slow cooker and stir to combine. Cook for 5 mins or until soup thickens slightly. Add the noodles and cook for 5 mins or until tender.
• Thinly slice the pork. Peel and halve the eggs. Divide the soup and noodles among serving bowls. Top with pork, egg and pak choy. Sprinkle with dukkah.

PORK AND UDON NOODLE SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
• To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

SPICY PORK + KALE UDON NOODLE SOUP

Steps:

• Cook the Fortune Udon noodles in a large pot according to package directions (add 1 1/4 cups of boiling water and seasoning packet to the noodles and simmer for 3 minutes). Set aside.
• Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass, fish sauce, soy sauce, Sriracha, Togarashi seasoning and black pepper and cook for about 5 minutes or so until the pork is cooked all the way through.
• Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.
• Add the cooked spicy pork mixture and stir together, simmering for a few more minutes until the flavors are blended through the soup.
• Serve the Udon noodle soup immediately and garnish with additional sliced green onions and a pat of butter until melted, for garnish.