I’ve realised that so far none of the recipes I’ve posted here are actually really chinchai, so I thought I’d share one of my simple ones today. Today I made a variation of Chubby Hubby’s Simple Pork Noodles (which itself was a variation of dan dan mian). By adding basil and red peppers, I gave the dish a nice sweet and fragrant kick, as well as something crunchy as a counterpoint to the soft udon and tasty chewy pork.
Prok!
The best thing about this recipe is that it’s really easy and fast. It probably took me 15 minutes from prep to plating, so it’s perfect when you’re tired from a long day at work and just want a quick and nice meal. Why eat instant noodles when you can make something healthier like this for just a bit more effort and time?
Basil Pork Noodles with Sliced Red Peppers
(serves 4)
3 packs of fresh, ready-to-boil udon noodles
300 grams of lean minced pork
1 large red pepper, sliced
1 handful of fresh basil, ripped
Dark soya
Light soya
Mirin
Shaoxing wine
1 tablespoon cornflour
1. Add one tablespoon of olive oil to a hot wok and fry the red pepper slices for about 1 minute, then add pork.
2. Add a good few splashes of the dark soya and light soya, and a lug each of mirin and shaoxing wine. Simmer the pork in medium heat, while stirring constantly, for about 2 minutes.
3. Add basil and fry until wilted. By now the pork mixture should be simmering in a sauce.
4. Mix the cornflour with a wee bit of water until fully dissolved. Add the mixture until the sauce thickens. Switch off fire.
5. Boil water in a separate saucepan, and toss in the udon for about 3 minutes, before draining.
6. Portion out the udon in bowls, and top with basil pork and red peppers. Don’t forget spooning in a few tablespoons of sauce as well.
wow i came here from pumkineyes’s blog and i’m so glad i did!! your recipies look simple enough for a lazy fart like me, and the pictures of the food look soooo good. i’m going to have to try cooking this dish with my friends sometime soon
btw, what is mirin?
- mabel
hey mabel – mirin is basically Japanese cooking wine, like our Chinese shaoxing wine. it’s a great ingredient for cooking, really enhances the taste!
mabel/T: mirin’s a japanese rice wine, but it differs from shaoxing wine in how the flavour that it predominantly adds is sweetness. apparently, it’s often used in place of a sugar+soy mixture, and was originally drunk as a sweet sake!
ooh thanks, that’s good to know, i’ll be sure to pick it up at the supermarket the next time! i can’t wait to try this recipe.