INTRO
Rich, savoury and deeply comforting, this quick udon brings together tender pork, earthy shiitake mushrooms and silky noodles in a glossy sauce made with Lard Ass Miso & Seaweed Butter. The cultured butter melts into the umami-rich ingredients, creating a restaurant-worthy meal in under 30 minutes.
INGREDIENTS
150g Lard Ass Miso & Seaweed Butter
500g pork fillet, thinly sliced
250g shiitake mushrooms, stems removed and sliced
2 cloves garlic, finely sliced
2 tsp grated fresh ginger
2 × 200g packs fresh udon noodles
2 tbsp light soy sauce
1 tbsp mirin
2 tsp sesame oil
2 spring onions, finely sliced
1 tbsp toasted sesame seeds
Optional: chilli flakes or crispy chilli oil, to serve
METHOD
Bring a saucepan of water to the boil. Cook the udon according to the packet instructions, then drain and set aside.
Heat the sesame oil in a large frying pan or wok over medium-high heat. Add the pork and cook for 3–4 minutes until lightly browned. Remove from the pan.
Add 100g of the Lard Ass Miso & Seaweed Butter to the pan. Once melted, add the shiitake mushrooms and cook for 4–5 minutes until golden.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Return the pork to the pan along with the soy sauce and mirin. Toss to coat.
Add the cooked udon and gently fold everything together until the noodles are glossy and evenly coated.
Remove from the heat and stir through the remaining 50g of the Lard Ass Miso & Seaweed Butter for a silky finish.
Divide between bowls and garnish with spring onions, toasted sesame seeds and chilli flakes or crispy chilli oil if desired.
TIPS
Stir the final butter through off the heat to preserve its cultured flavour.
Fresh udon gives the best texture, but frozen udon works beautifully too.
For extra greens, add baby spinach or steamed bok choy during the final minute of cooking.
