This addictive, spicy Mapo Udon is perfect for when you're feeling peckish. Made with common ingredients, it comes together in no time. The key is to stir-fry the minced meat and then bring the seasonings to a full boil. You can even add rice to the leftover soup for a spicy zosui (rice porridge). This easy recipe makes two servings for under $5!
Ingredients
Main Ingredients (2 servings)
- Ground Pork 100g
- Scallions 2 tbsp
- Ginger 1 tbsp
- Garlic 1 tbsp
- Frozen Udon Noodles 2 servings
- Chives (for garnish) (to taste)
Seasonings
- Sesame Oil (Taibaku) 1 tbsp
- Doubanjiang (Chili Bean Paste) 1 tbsp
- Cooking Sake (Rice Wine) 2 tbsp
- Soy Sauce 4 tbsp
- Chicken Stock 200ml
- Pepper (to taste)
- Sesame Oil 1 tbsp
- Sichuan Pepper (to taste)
- Chili Oil (to taste)
Steps
- Boil plenty of water in a pot.
- Add 1 tbsp Sesame Oil (Taibaku) to a frying pan.
- Stir-fry 100g Ground Pork over medium heat, breaking it up until it loses its red color and turns white.
- Add 1 tbsp minced ginger, 1 tbsp minced garlic, and 2 tbsp scallions, and stir-fry further.
- Add 1 tbsp Doubanjiang (Chili Bean Paste) to the center of the pan, and when fragrant, mix it in with the other ingredients.
- Add 2 tbsp Cooking Sake (Rice Wine), 4 tbsp Soy Sauce, and 200ml Chicken Stock, and bring to a vigorous boil. This is key! It's important to boil thoroughly to bring out the flavor of the pork and make the broth cloudy.
- Add 2 servings Frozen Udon Noodles to the boiling water and cook according to package directions until separated.
- Add a pinch of Pepper and 1 tbsp Sesame Oil to the soup.
- Place the cooked udon in a pre-warmed bowl. Pre-warming the bowl helps keep the dish hot and enhances the flavor.
- Pour the piping hot soup over the udon.
- Sprinkle with Sichuan Pepper (to taste), if desired.
- Garnish with chives (to taste).
- Drizzle with Chili Oil (to taste) and serve.
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