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To begin with this recipe, we must prepare a few components. You can cook udon with larb-style pork using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Udon with larb-style pork:
- Get 1 1/4 lbs lean ground pork
- Make ready 1 medium onion, thinly sliced
- Get 3 cloves garlic, minced
- Prepare 1/2 cup rice wine vinegar
- Prepare 4 tbsp fish sauce
- Take 4 tbsp packed brown sugar
- Get 1 Thai chilli, finely sliced (optional)
- Make ready 2-7 oz. packages precooked udon noodles
- Prepare 2 large stalks of kale, leaves stripped and chopped
- Prepare 1 medium carrot, finely grated
- Take 2 stalks celery, finely chopped
This tasty dish takes almost no time to make. ancore. Transfer to a large bowl and allow to cool five minutes. Add remaining fish sauce, scallions, basil, cilantro, mint, half of chili, lime juice, sugar, and toasted rice powder. Tangy Teriyaki Apricot Chicken 🐔 Hello everybody, hope you are having an amazing day today.
Instructions to make Udon with larb-style pork:
- Add a splash of veg oil to a large pan on medium-high heat. Crumble the pork into the pan and then don't touch it for 5 minutes. Seriously, you want to leave it alone so the meat can caramelize and start forming a crust. When the 5 minutes are up, use a wooden spoon to break the meat up further.
- After an additional 5 minutes the pork should be pretty much cooked. Add the onion and garlic to the pan and turn down the heat to medium. Give the meat a stir every so often as you prep the sauce and noodles.
- In a bowl, whisk together.the vinegar, fish sauce, sugar and chilli. Fill a medium pot with water and put it on high heat. When it comes to a boil, turn off the heat and drop in the udon.
- Once the udon noodles break apart (about 2 minutes) drain and add them to the pan of meat along with the kale. Let cook 1 minute, just until the kale softens a bit. Stir in the carrot and celery.
- Pour the sauce into the pan and toss everything together. It'll seem overly wet at first, but the noodles will drink up most of the sauce, which will also thicken into almost a glaze. Serve hot.
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