CookPal AI
recipe image

Spring Chrysanthemum and Ground Pork Thick Udon

Chi phí $5, lưu $10

Nguồn: Recommended by CookPal

  • 15 Min
  • 1 Số suất
  • $5

NGUYÊN LIỆU

  • 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

BƯỚC

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.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

350

Calo

  • 15g
    Protein
  • 40g
    Carbohydrate
  • 10g
    Chất béo

💡 Mẹo

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

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.