Toppoki-style Fried Udon Noodles

Name: Toppoki-style Fried Udon Noodles
Yield: 2 servings
Cuisine: American
Ingredients: 2 portions Frozen udon noodles; 1/2 Onion; 5 cm length Carrot; 1 Green pepper; 100 grams Pork (offcuts or thinly sliced); 200 ml ☆ Water; 1 tsp ☆ Chinese chicken stock powder; 1 to 1and 1/2 teaspoons ☆Gochujang; 1 tbsp ☆ Soy sauce; 1 tbsp ☆Oyster sauce; 1 tbsp ☆ Sake; 1 bit less than 1 tablespoon ☆Honey (or sugar); 1 tbsp Black vinegar (or normal vinegar)

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cookpad.japan @cookpad_jp

I tried to make a toppoki dish, but I didn't have rice cakes.

You can use any ingredients you like. I like it better with onion and pork. Adjust the quantity of gochujang. In this photo, I made just one serving, but the recipe is for 2 people. Recipe by Usagi-

I tried to make a toppoki dish, but I didn't have rice cakes.

You can use any ingredients you like. I like it better with onion and pork. Adjust the quantity of gochujang. In this photo, I made just one serving, but the recipe is for 2 people. Recipe by Usagi-

Ingredients

2 servings

2portions Frozen udon noodles
1/2Onion
5cm length Carrot
1Green pepper
100 gramsPork (offcuts or thinly sliced)
For the sauce
200 ml☆ Water
1 tsp☆ Chinese chicken stock powder
1to 1and 1/2 teaspoons ☆Gochujang
1 tbsp☆ Soy sauce
1 tbsp☆Oyster sauce
1 tbsp☆ Sake
1bit less than 1 tablespoon ☆Honey (or sugar)
For finishing
1 tbspBlack vinegar (or normal vinegar)

Cooking Instructions

1

Slice the pork into 1 to 2 cm lengths or bite sizes. Slice the carrot thinly into 5mm to 1 cm widths. Slice thinly the green pepper and onion.
2

Heat sesame oil or vegetable oil (not listed) in a frying pan and fry the pork over high heat. After the colour has changed, add the onion and carrot and fry. Then add green pepper and fry quickly.
3

Add the ☆ ingredients and frozen udon noodles (without defrosting). Simmer until the udon noodles absorb the sauce and loosened over medium heat.
4

Increase the heat and reduce the sauce quickly to coat the udon noodles. Add some black vinegar or normal vinegar if you like and stir quickly.

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Written by

cookpad.japan @cookpad_jp

on July 08, 2013 08:51

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