Easy Transformation Sara Udon (Or Chinese-Style Rice Bowl)

Name: Easy Transformation Sara Udon (Or Chinese-Style Rice Bowl)
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Pork (thinly sliced and cut); 2 packs Store-bought fried noodles; 1/2 Kamaboko; 1 bag Bean sprouts; 2 Boiled eggs; 1 dash Sesame oil; 1 tbsp Sake; 2 tsp Chicken stock granules; 1 tbsp Oyster sauce; 1 Salt and pepper; 1 tbsp each Katakuriko + water; 2 1/2 cup Basic Vegetable Soup

cookpad.japan @cookpad_jp

When I was eating chop suey I suddenly realised that I could use the soup in my own cooking as well and came up with this recipe variation. You can make use of extra ingredients left over from hotpots and the like such as Chinese cabbage, shiitake mushroom and pork in this dish.

You can use a chikuwa fish cake instead of a kamaboko fish cake.
If you add seafood, Chinese cabbage and shiitake mushrooms this dish will give you an even more Chinese feel.
The vegetables in the soup are already very soft so I recommend just giving the fresh vegetables a quick stir-frying to preserve the texture. Recipe by Garumeri

cookpad.japan @cookpad_jp

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Ingredients

2 servings

150 gramsPork (thinly sliced and cut)
2packs Store-bought fried noodles
1/2Kamaboko
1 bagBean sprouts
2Boiled eggs
1 dashSesame oil
1 tbspSake
2 tspChicken stock granules
1 tbspOyster sauce
1Salt and pepper
1 tbspeach Katakuriko + water
2 1/2 cupBasic Vegetable Soup

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Steps

1

Cut the boiled eggs and kamaboko into 5 mm thick slices.
2

Add some sesame oil to a wok, stir-fry the pork and then add the cooking sake. Next add the bean sprouts, kamaboko and oyster sauce and mix well.
3

Add the basic vegetable soup and the chicken stock granules to the mixture and season with salt and pepper. Once the mixture has come to a boil, thicken with katakuriko mixed with water.
4

Add the noodles to a large plate. You can substitute these noodles for rice or soft Chinese noodles if you like.
5

Add the ankake mixture from Step 3 on top of the noodles and decorate with sliced egg to complete. Serve with some vinegar or Japanese mustard for extra flavor.