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Spring Chrysanthemum and Ground Pork Thick Udon

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Noodles

    • 🍜 1 frozen udon noodle pack

  • Meat

    • 60g ground pork

  • Vegetables

    • 1/4 bag spring chrysanthemum
    • 1/2 piece ginger, julienned

  • Oil

    • 1 tsp sesame oil

  • Seasoning

    • 2 tbsp concentrated noodle sauce

  • Liquid

    • 💧 300cc water

  • Thickener

    • 2 tsp potato starch
    • 💧 2 tsp water

PASSOS

1

Separate spring chrysanthemum leaves and stems. Cut leaves into 2cm pieces and stems into thin diagonal slices. Julienne the ginger.

2

Heat sesame oil in a pot over medium heat. Add ground pork and ginger, and stir-fry until the pork is cooked.

3

Add water to the pot and remove any scum. Bring to a boil, then add noodle sauce and cover. Simmer for 3 minutes. Add spring chrysanthemum stems and frozen udon noodles, cooking according to package instructions.

4

Turn off the heat and add the potato starch mixture while stirring. Return to medium heat and cook until thickened. Add spring chrysanthemum leaves and mix briefly.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 15g
    Proteína
  • 40g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh spring chrysanthemum for better flavor.Adjust noodle sauce quantity based on your preferred saltiness.Serve immediately for the best texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.