Spicy Soy Milk Udon with European Pork

Number of servings: 1

Preparation time: 15 minutes

INGREDIENTS

Flavour Base (Paste):

2 tsp chicken bouillon powder
½ tsp Doubanjiang (chili bean paste)
½ tsp Mala sauce (or Sichuan peppercorn chili oil)
½ tsp soy sauce
½ tsp chili oil
1 clove garlic (minced)
½ tsp grated ginger
a pinch of five-spice powder
a pinch of ground Sichuan pepper

Protein & Vegetables:

100 g European pork belly (raw, thinly sliced) or minced pork
1 tbsp sake (or rice wine)
favourite vegetables (e.g., pak choy, spinach, bean sprouts)

Noodles & Liquids:

1 pack fresh Udon noodles (approx. 150-200 g)
200 ml unsweetened soy milk
100 ml water

PREPARING

The Base: In a deep microwave-safe bowl, mix all the flavour base ingredients: bouillon powder, Doubanjiang, Mala sauce, soy sauce, oils, garlic, ginger, and spices.
The Meat: Add the sliced pork belly (or minced meat) and a tablespoon of sake to the bowl with the paste. Stir to coat the meat thoroughly with the spices.
Cover the bowl with microwave-safe cling film (leave a small vent) and heat in the microwave (600 W) for 3-4 minutes. Check if the meat is fully cooked.
The Soup: Pour the soy milk and water into the bowl with the hot meat. Add the Udon noodles (do not force them apart if they are stuck) and the vegetables (e.g., pak choy leaves).
Microwave again for 2-3 minutes until the soup is hot and the noodles are soft and easily separated with chopsticks.
Before eating, stir thoroughly to combine the spicy base from the bottom with the creamy milk broth.

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