Miso pork & mushroom with udon noodles
2 tbs cooking oil
500g lean ground pork
1 brown onion, finely chopped
100g Swiss brown mushrooms, sliced
4 garlic cloves, crushed
1 tbs grated ginger
1/4 cup red miso paste
2 cups salt-reduced chicken stock
1/4 cup rice wine vinegar
2 Lebanese cucumbers, cut into long, thin wedges
11/2 tbs pickled ginger, plus 1 tbs pickling liquid
270g pkt dried udon noodles
Prep. Time → 10 min
Cook Time → 20 min
1. 1. Heat 1-1/2 tbs oil in a large frying pan over high heat. Add ground pork and cook, breaking up with a wooden spoon, for 5 minutes. Add onion, mushroom, garlic and grated ginger, and cook, stirring regularly, for a further 5 minutes. Add miso, stock and 2 tbs vinegar. Stir to combine, bring to the boil then reduce heat to low and simmer for 10 minutes or until sauce has thickened.
2. 2. Meanwhile, combine cucumber, remaining vinegar, a pinch of salt, pickled ginger and pickling liquid in a bowl. Set aside.
3. 3. Cook noodles as per packet instructions. Drain and return to pan. Add remaining oil, toss to coat and cover to keep warm.
4. 4. Serve noodles topped with pork and cucumber mixture.
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