My Singapore-style udon noodles does not contain the traditional ingredients, because I decided to use the leftover ingredients from the bibimbap I made. Any kind of stir-fry dish is pretty easy to make, and flavour-wise, it’s quite versatile. In this dish, I used mild curry powder and soy sauce to flavour the noodles, which turned out quite tasty.
1 package of udon noodles, boil in water just until the noodles separate.
Ground pork, marinated in soy sauce, sugar, sesame oil, rice wine
1 handful of bean sprouts
1/2 package of shimeji mushrooms
Chives, cut into 2 inch pieces
Cilantro, leaves only
1 clove of garlic, minced
Black peppercorn, freshly ground
1-2 teaspoon of mild curry powder, dissolved in soy sauce
1-2 teaspoon of soy sauce
Begin by heating a wok over medium-high heat. Once hot, add in 1-2 tablespoons of olive oil and garlic, and cook till fragrant. Next, add in the marinated ground pork and break it up into small pieces, and continue to stir until cooked through. Now add in the shimeji mushrooms and cook until softened. Add in the udon noodles and curry powder + soy sauce mixture, and stir well, ensuring the sauce covers all of the udon.
Just before the noodles are done, add in the bean sprouts, chives, and cilantro, and toss well. Taste for additional seasoning, and add in some freshly ground black peppercorn. Remove from heat and serve immediately.