Stir-Fried Pork Belly Udon
Stir-Fried Pork Belly Udon, inspired by Malaysian KL Hokkien Mee, but with common ingredients that are widely available, and a much simpler cooking process!
Servings: 2
Ingredients
- 200 g udon
- 6 prawns
- 100 g pork belly skinless
- 100 g cabbage
- 3 cloves garlic minced
- 1/4 tsp fish powder
- 1 tsp dark soy sauce
Sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1/2 tbsp sugar
- 1/2 cup chicken broth
Instructions
- Prepare the udon as per the packet’s instructions. Mine needed to be soaked in hot water until they separated, rinsed under tap water, then left in the colander to drain.
- Devein the prawns, remove the skin from the pork belly and cut it into batons, chop the cabbage into bite-sizes and mince the garlic.
- Make the sauce and set it aside.
- Cook the pork belly over medium-high heat in a pan until it turns golden, then add garlic to sauté for another 1 minute.
- Pour in the sauce and bring it to a boil before you add the cabbage and udon. Cover and let the noodles be braised in the sauce for 4 minutes to soak up all the flavory goodness.
- Add the deveined prawns, fish powder and dark soy sauce to give the udon that glossy look, then turn up the heat and toss the noodles until the sauce starts to caramelize and serve!