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Stir-fried noodles (twice cooked pork noodles) | Recipe transcription by Kenmasu Cooking

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Cooking

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Ingredients

Kishimen : 1 bag
キャベツ : 1/4個
長ネギ : 1/2本
ピーマン : 1個
豚バラ肉 : 100g
ニンニク : 1粒
(A) Water : 大さじ2
(A) Cooking sake : 大さじ1
(A) Chinese soup stock : 小さじ1
(A) Sweet bean sauce : 大さじ2
(A) Oyster sauce : 小さじ1
(A) Sugar : 小さじ1
(A) Mirin : 大さじ1
(A) Sliced chili peppers : 1つまみ
(A) Black pepper : 適量
ginger : 少々
油 : 大さじ1
ごま油 : 小さじ1

Time required

20minutes

Procedure

1) Do the preparations 00:57
Remove the core of the cabbage and wash the top leaves.
Cut the cabbage into bite-sized pieces.
Cut the leek vertically and slice it.
Cut the peppers in half, remove the seeds and stems, and slice lengthwise into thin strips.
Cut the pork belly into bite-sized pieces using kitchen scissors.
2) Make the sauce 02:54
Put (A) into the container.
Slice the garlic thinly.
Grate the ginger and add to (A).
3) stir fry 05:16
Heat a frying pan and add oil.
Add the garlic and pork belly and stir fry over high heat.
Add cabbage, green onions, and peppers and stir fry.
Add the udon noodles and stir fry.
Add the sauce and mix well.
Drizzle with sesame oil.
4) 盛り付ける 08:12
お皿を3に盛って完成。

Point

・A recipe for Twice Cooked Pork Noodles, an adaptation of Kishimen noodles.
-The sauce is thick so that it clings to the Kishimen noodles.
- During step 3, when the garlic is fragrant and the pork belly is cooked through, add the cabbage, green onions, and bell peppers.
・This is the amount for one person.