thick white noodles with pork
- Serves: 2
- Calories: 478 kcal
- Total Time: 40 m
- Prep: 30 m
- Cook: 10 m
- Japanese: Buta-niku-udon
Cut the meat into bite–sized pieces.
Slice the long green onion diagonally into 2.5-cm. pieces. If using an onion, peel the onion and cut into 1-cm. wide slices.
Pour the soup stock into a pan. Bring to a boil on medium heat and add the meat and onion.
When the meat changes color, add the soy sauce and the cooked thick white noodles (udon). Cover the pan and boil for a couple of minutes. Remove from heat.
Serve in 2 big bowls and sprinkle the thick white noodles (udon) with shichimi (seven-spice seasoning) if desired.
Thick white noodles (udon) suit all main meat of beef, pork and chichen very well. This recipe uses thinly sliced pork which is sold at every supermarket in Japan. The combination of thinly sliced pork, udon and soup is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist