Yaki Udon (Stir Fry Noodle)
- ¼ lb Pork Mince
- 1 clove Garlic, finely chopped
- 1 Small Carrot, finely chopped
- Bean Sprouts
- Green pepper, julienned
- 1 portion Udon Noodles
- ½ Tbsp Sunflower Oil
- ½ Tbsp Sesame Oil
- 2 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 2 pinch Sea Salt
- Spring Onion, chopped
- Black pepper (optional)
Stir fry the pork and vegetables
Put the sunflower oil, sesame oil, and the garlic in a deep frying pan and heat it on low heat until the garlic is fragrant.
Add the pork mince and a pinch of sea salt, keep stirring using a spatula on high heat.
When almost 90% of meat is cooked, add the carrots and stir fry as quick as you can until the vegetables are coated with oil.
Stir fry the Udon
Cook udon noodles as instructed in the package. Drain.
Add the udon in the frying pan and put the oyster sauce, soy sauce and a pinch of sea salt.
Cook on high heat while stirring with chopsticks. Heat until udon noodles turn into a soft texture (quick stirring with high heat is the key for making nice and crunchy vegetable garnishment).
Turn off the heat and put the bean sprout and green pepper. Mix them well.
Make the plate presentation
Place two different sizes of tart rings (mousse cake rings also work) on a plate, smaller one inside of the bigger one (this recipe used 2 inches and 3.5 inches).
Fill the gap up with cooked udon and vegetables. Gently press down to make the shape settled.
Carefully pull up the smaller ring first, and then pull the larger one up.
Serve with spring onions and black peppers.