Delicious Curried Pork Udon Delight
Serves 4 | Prep Time: 10 mins (+ 5 mins standing time) | Cooking Time: 20 mins
Ingredients:
3 spring onions, trimmed
8 cups (2L) salt-reduced chicken stock
5cm-piece ginger, peeled, finely grated
1 tsp sesame seeds
1 tsp peanut oil
500g Coles Australian Pork Mince
3 tsp curry powder
4 Coles Australian Free Range Eggs
2 x 200g pkts Coles Asia Ready To Eat Udon Noodles
1 bunch buk choy, leaves separated
Sesame oil, for drizzling
Instructions:
Cut one spring onion in half lengthways and place it in a large saucepan along with the stock and half of the grated ginger. Bring to a boil over high heat, then reduce to very low and let it simmer for 20 mins, until aromatic. Remove and discard the spring onion.
Thinly slice one of the remaining spring onions. Cut the other remaining spring onion into matchsticks. In a medium frying pan over medium-low heat, toast the sesame seeds for 1-2 mins, then transfer them to a plate. Add peanut oil (or olive oil) to the pan, increase the heat to medium, and sauté the sliced spring onion and remaining ginger for 1 min until soft. Add the pork mince and cook for 5 mins, breaking up the lumps with a wooden spoon, until the mince changes color. Stir in the curry powder and cook for an additional 1 min until aromatic.
While the mince is cooking, boil the eggs in a medium saucepan of boiling water for 6 mins for a soft-boiled texture. Transfer the eggs to a bowl of iced water and let them cool for 5 mins before peeling and cutting them in half. Cook the udon noodles in the boiling water according to packet instructions, adding the buk choy for the last 1 min of cooking.
Divide the pork, noodles, and buk choy among serving bowls. Pour the broth over and top with the egg halves. Sprinkle with sesame seeds, drizzle with sesame oil, and garnish with the spring onion matchsticks.
Enjoy this flavorful Curried Pork Udon with a fusion of Asian goodness!