Stir-Fried Udon with Myoga Ginger

Name: Stir-Fried Udon with Myoga Ginger
Yield: Serves 3 servings
Ingredients: 2 packs cooked udon noodles (about 14 oz/400 grams total); 3.5 oz ground pork (about 100 grams); 3-5 myoga ginger buds; 1 tablespoon toasted sesame oil (slightly less); 2 tablespoons soba noodle soup base (mentsuyu); Salt and pepper, to taste

れいにあ @reinia

Perfect for finishing off a night with drinks. You can make this quickly and it tastes great.
Recipe background:
I was inspired by Hyacinth's recipe and really loved the flavor of sautéed myoga ginger. I thought I'd try making a simple stir-fried udon with it, and I've been eager to test it out these past few days. Just as I hoped, it turned out delicious.

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Ingredients

Serves 3 servings

2 packscooked udon noodles (about 14 oz/400 grams total)
3.5 ozground pork (about 100 grams)
3-5myoga ginger buds
1 tablespoontoasted sesame oil (slightly less)
2 tablespoonssoba noodle soup base (mentsuyu)
Salt and pepper, to taste

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Steps

1

Slice the myoga ginger in half lengthwise, then cut into thin strips. Rinse the udon noodles quickly with water, spread them on a plate, and microwave until warmed through.
2

Add the ground pork to a dry skillet and cook, breaking it up, until browned and the fat is rendered. Add the myoga and stir-fry briefly, then add the udon noodles.
3

Drizzle with sesame oil and stir-fry until fragrant. Once hot, add the soba noodle soup base and toss to coat. Taste and season with salt and pepper as needed.