A comforting bowl of udon noodles in a creamy sesame and soy milk broth, topped with spicy doubanjiang pork and tender bok choy.
Ingredients
- 2 servings Udon noodles
- 1 head Shanghai bok choy
- 170 g Ground pork
- 2 pieces Scallions (green onions)
- 2 cloves Garlic
- 2.5 cm Fresh ginger
- 2 tsp Doubanjiang (fermented chili paste)
- 15 ml Toasted sesame oil
- 1 tsp La-yu (Japanese chili oil)
- 480 ml Chicken broth
- 240 ml Unsweetened soy milk
- 15 ml Soy sauce
- 36 g Toasted white sesame seeds
Method
- Gather all the ingredients.
- Prepare the broth: heat the chicken broth and soy milk, add the soy sauce and half of the ground sesame seeds. Cover and keep warm over low heat.
- Prepare the pork: sauté the garlic, ginger, and doubanjiang in the sesame oil, add the white part of the scallion, then add the ground pork. Cook until browned.
- Blanch the bok choy: cut the head into quarters lengthwise, rinse, blanch for 1 to 2 minutes in boiling water, then cool in cold water and drain.
- Cook the udon noodles in the same boiling water according to the package directions (thaw first if frozen). Drain and divide among the bowls.
- Pour the hot broth over the noodles. Place the spicy pork in the center and add the bok choy. Sprinkle with the remaining ground sesame seeds and sliced scallion.
- Serve immediately, with la-yu (chili oil) at the table to taste.
Nutrition
Per serving
- Energy
- 766.9 kcal
- Protein
- 35.34 g
- Carbohydrate
- 74.73 g
- Fat
- 36.04 g
- Fibre
- 7.44 g
- Calcium
- 345.51 mg
- Iron
- 2.81 mg
- Magnesium
- 66.9 mg