Sunday, January 26, 2014



Pork Saute Over Udon Noodles

Short and sweet, this meal is for when you have some personal time or for a dinner for two. This is just an oversimplified version of what I normally do, but, as I mentioned in my previous post, this is a pantry meal time for me, but I will let you know what I normally add to this meal later in this post.  I decided to make this on one of those days when I had had a long, tough day, and I was simply fried and wanted something simple and real quick to make.  Here it is, my Pork Saute over Udon Noodles.  

Ingredients:
1 pound package pork chunks  (cut into bite-sized bits, if needed)
2 - 3 eggs
2 teaspoons sriracha plus one teaspoon
2 teaspoons dried basil, halved
1 teaspoon cumin seed
2 teaspoons ginger powder
1 teaspoon coriander seed, crushed in your palms
4 tablespoons Ponzu, halved
2 tablespoons Tamari
1/4 teaspoon cayenne chili powder plus a half teaspoon
1 package udon noodles
1/2 teaspoon dried oregano
3 cloves garlic, grated or finely chopped
2-3 tablespoons grape seed oil



In a large skillet, add the grape seed oil and half of the garlic. Slowly bring the heat up to medium-high.  When the garlic begins to sizzle, add the cumin seed.  When it sizzles, add the pork.  Saute the pork until it begins to caramelize. Add half of the basil, the ginger powder, the crushed coriander seed, one half teaspoon cayenne chili powder, half of the sriracha and the rest of the garlic.  Saute for a few minutes to coat the pork with the spices. Add the Ponzu and Tamari and sriracha and coat the pork evenly.  It should begin to form an aromatic crust that will make you drool.  Seriously. 

 Delish, right???

Now bring 1.5 cups water to a boil.  Add all of the other ingredients, except the eggs, oregano and udon noodles.  Stir the broth for a few moments and allow the flavors to marry.  Add the udon noodles.  In about two minutes, crack the eggs and gently try to lay them into the boiling broth. Be careful, though, please! I like the eggs poached in the broth.  So flavorful!!!  Allow to simmer on medium-high heat for three more minutes.  Remove the pot from the burner, or, turn off the heat.  The eggs will continue to poach.  Remove the noodles and plate them, then top with the pork.  Drizzle with about two teaspoons or so of sriracha and crush the oregano and maybe a little more dried basil over the top.  Serve and enjoy!

Options: You could add intense and delicious flavor to the broth by adding some of the pork saute to the broth.  



Other options:  I like to add scallions, halved, to the broth, or, slivered yellow onions and sliced (disc) garlic into the broth.  Delicious!  For greens, I like to add escarole, as it does not alter the flavor drastically like spinach can do.  I am not a boiled cabbage fan, but I know family members who love to add that just as the broth is finishing, so it still has some crunch.  I also love to add bean sprouts for a healthy crunch. 

You could also simply add the meat or veg to the broth and noodles and eat it out of a bowl, or heck!  Why not eat it right out of the pot with hashi (chopsticks)???  So many options.  You know what that means?  You can make this many times and never have it the same way ever!

As you can see, this is one of those flexible dishes where you could use whatever meat you wish, or Not!  You could simply add all vegetables and fully enjoy the health benefits of a vegetarian meal.  Fantastic!  Change it up, make it yours.  And ENJOY!!!



Enjoy!!!  Thank You, gentle readers, for your time and consideration!