Tuesday, October 20, 2015

Udown with Udon

So last night I made this Sichuan Udon.  I have never had udon noodles before, so I wanted to try them.  They are big fat long noodles that are very white before cooking them. Sichuan is a province in China, but the word "Sichuan" on Chinese food menus usually means it's hot.  I'm not declaring this a Chinese dish because udon noodles are Japanese.  So let's just call this an Asian dish.

When my daughter got home from work, she said, "what's that smell?"  And I said, "Sichuan Udon.  Udown for Udon?" Ha ha.  I made a funny.  She tried to make a funny and say, "Medown for Udon," but it didn't work quite as well.  Asian food is really popular in my house and they all usually come running when they smell it.  

Anywho, this is a one-skillet meal and it's very easy to put together.  And you know what else?  It's darn tasty!

1 lb ground pork
1 red bell pepper, chopped
4 cloves garlic, minced
3 T rice wine vinegar
3 T soy sauce
Asian chili garlic paste, to taste
1 1/4 C chicken stock
Sesame oil
Vegetable oil
1/4 C peanut butter
3 T oyster sauce
1 teaspoon dried ginger
4.5 ounce jar of pickled baby corn, drained
1/4 C brown sugar
One 14.5 ounce package udon noodles (not dried noodles)
2-3 green onions, sliced
2 T chopped fresh cilantro

Drizzle a little sesame oil into a skillet and then drizzle some vegetable oil in.  Cook the red bell pepper until soft.  Add in the ground pork and brown and cook it until it's done.  Whisk the rice wine vinegar, soy sauce, chili paste, chicken stock, peanut butter, oyster sauce, brown sugar, and ginger together in a bowl.  Pour the mixture over the pork.  Bring it to a boil.  Let it cook until the sauce is thickened, about 5-7 minutes, stirring frequently.  Stir in the udon noodles and the baby corn and cook for 2 more minutes.  Remove it from the heat and stir in the green onions and cilantro.

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