KIRREats: Stir-fried Omnipork with Udon & Garlic Cucumber Salad by @SincerelyAline•
Posted on October 19 2020
This Stir-Fried Omnipork with Udon with a side of garlic cucumber salad, is a delicious, quick, and simple meal idea. Noodles are a staple in my household, I stock all kinds in my little pantry, and I love udon, particularly its slight squishy texture.
This dish requires minimal preparation, minimal ingredients and minimal cooking time. All the flavours from the spicy dou ban jiang and Thai basil, melds well together, which all then get soaked up by the udon. Balance the noodles with the cooling, garlicky cucumber salad, and you’re all set.
Stir-fried Omnipork with Udon & Garlic Cucumber Salad
1 packet OmniPork
1 packet of udon
4-5 shiitake mushrooms (chopped)
1 shallot (sliced)
1-2 garlic gloves (sliced)
1 heaped tbsp dou ban jiang (chilli bean sauce)
1 tbsp rice vinegar
1-2 tbsp tamari
Handful Thai basil (chopped)
Oil for cooking
2 cucumbers (cut into cubes)
3 garlic cloves (finely chopped and minced)
3 tbsp tamari/ light soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
Pinch of salt to taste
½ tsp sugar
Fresh chili (chopped) or a sprinkle of cayenne
Start with the cucumber salad by mixing all the ingredients together. Leave to one side.
If you are using dried udon, prepare first by following the instructions, drain, and run with cool water. Leave to one side. If you are using frozen udon, boil for a few minutes in boiling water, drain, rinse, leave to one side. If using fresh, add as it is in step 4.
In a large frying pan or wok, add the oil, get it hot, and fry the shallots for a minute, then add the garlic.
Stir in the OmniPork, frying constantly and breaking it up with the spatula, then add the mushrooms. Fry for around 4-5 minutes, add the rice vinegar and tamari.
Stir in the dou ban jiang fry for a few more minutes then add the udon, followed y the Thai basil. Fry a little longer until all the ingredients have infused together.
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