Korean Yaki Udon

• servings: 1
• active time: 20mins
• total time: 45mins

Ingredients

100g minced pork/beef

1 portion of udon noodles

2 spring onions

2 garlic cloves

1 thumb of ginger

1 tomato

2tbsp coconut cream

1tbsp gochujang

1/2tbsp maple syrup

2tsp and 3tsp sweet soy

2tsp and 1tsp soy

1tsp chili oil

1/2tsp sesame oil

2tsp onion powder

1tsp salt

1tsp mushroom powder

1tsp garlic powder

1tsp chili flakes

1/4tsp white pepper

Directions

To 100g of mince add 3tsp sweet soy, 2tsp soy and 1tsp chili oil, then add 2tsp onion powder, 1tsp garlic powder, 1tsp salt, 1tsp mushroom powder, 1tsp chili flakes and 1/4tsp white pepper and mix until combined

Mix well 1tbsp gochujang, 1/2tbsp maple syrup, 2tsp sweet soy, 1tsp soy and 1/2tsp sesame oil, then set aside

Prepare udon noodles per instructions, drain, rinse in cold water and set aside

Heat wok to medium and fry the meat for 5mins, until nicely browned and separated into small chunks, then remove

Let wok cool and finely chop 1 tomato, 2 garlic cloves and 1 thumb of ginger

Heat wok on low, add garlic and ginger and cook until fragrant, then add tomato and cook down for a minute or two until saucy

Raise heat to medium and then pour in the sauce and 2tbsp of coconut cream, mix well and let cook for a minute before adding in the udon noodles

After the udon noodles have begun to absorb the sauce, add the meat back to the pan and combine, then stir fry until everything is coated and the sauce is well reduced

Add in chopped spring onion whites, mix and plate up, garnishing with sesame seeds, spring onion greens and chili flakes.