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180g Hakubaku udon noodles
Fried enoki mushrooms (see instructions,STEP FOUR)
2 small Leeks (white part only,thinly sliced)
1 clove Garlic (finely chopped)
90g Fresh shiitake mushrooms(sliced)
150g Button mushrooms (sliced)
1tbsp of each Soy sauce & Rice wine
5cm piece Fresh ginger (peeled & grated)
1.5 litres Chicken or beef stock
2tsp Asian sesame oil
375g Pork fillet
Sea salt & white pepper (to taste)
2tbsp Finely chopped chives (for garnish)
1tbsp Peanut oil
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Pork is the other white meat. For when chicken soup is not hitting the spot.
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain noodles, rinse with warm water then set aside.
Heat oil in a saucepan over medium-high heat.
Add ginger, leeks and mushrooms.
Cook, stiring, until leeks and mushrooms are wilted (4-5 minutes).
Add soy sauce, rice wine and stock, increase heat to high and bring the liquid to the boil.
Reduce heat to medium-low and simmer until ready to serve.
Heat sesame oil, in a frying pan, over high heat.
Add pork fillet and cook, turning to brown on all sides (4-7 minutes).
Reduce heat to medium and continue to cook until pork is cooked through (4-5 minutes)(test by cutting into thickest part).
Season to taste with sea salt and white pepper.
Remove pork from pan and set aside for 5 minutes.
STEP FOUR:FRIED ENOKI MUSHROOMS
Ingredients:- 60g plain flour: sea salt & freshly ground black pepper: 375ml peanut oil (for frying): 60g enoki mushrooms (divided into smaller bundles of 2 or 3 mushrooms).
METHOD:- In a small bowl, combine flour with sea salt and black pepper (to taste).Mix well.
Heat oil in a large saucepan over high heat until a drop of flour sizzles rapidly when dropped in oil.
Coat mushrooms in flour shaking off excess.
Fry mushrooms in the hot oil until crisp and golden (about 40 seconds).
Remove and drain on paper towel.
Cut pork into thin slices.
Rinse noodles under very hot water, using a fork to seperate them.
Place noodles into 4 individual serving bowls.
Pour soup over noodles and top with pork slices and fried enoki mushrooms.
Sprinkle with chives and serve immediately.