Yield: 4 servings
One thing I really love about this recipe is that it uses tahini (sesame paste) as a base for a nutty, spicy, flavorful sauce. You control the heat in this dish with the Sriracha Sauce. If you don’t have it, go get it. You’ll be amazed at how much you use it. I recommend adding just a little at a time until you reach your desired level of heat. And remember – you can freeze fresh ginger. Buy a stick of it, peel it with the edge of a spoon, and freeze whatever you don’t use for next time. Fresh ginger makes a big difference in this dish and other dishes that call for it. Don’t skip it.
- 12 ounces dry udon noodles
- 2 tablespoons grape seed oil
- 19 ounces lean ground pork (that’s the quantity my market sells it in)
- 2 tablespoons chopped peeled fresh ginger
- 1 cup chicken stock
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 4 teaspoons tahini
- 1/4 teaspoon (or more) Sriracha Sauce
- 1/4 cup chopped roasted peanuts
- 1/4 cup thinly sliced green onions
- Cook udon noodles according to package directions and set aside to drain. (Note: many udon noodle packages recommend a method of adding the noodles to boiling water, then adding cold water to the pot, and repeating this cycle every 2-3 minutes until cooked. Technically, this is how I learned to cook udon noodles in cooking school. Honest answer – just boil them like pasta. It will be fine.)
- In a large skillet, heat oil over medium heat. Add pork, some salt and pepper, and cook for 2 minutes, crumbling the pork.
- Add the ginger and cook for another 2 minutes, until pork is cooked through.
- In a small bowl, mix the chicken stock, vinegar, soy sauce, tahini and Sriracha Sauce. Add this mixture to the skillet and simmer until sauce thickens, about 5-7 minutes. Taste for heat – if you want more – add a little more Sriracha Sauce.
- Divide the noodles among 4 bowls. Pour the pork mixture over the noodles and sprinkle with peanuts and green onions.
Adapted from Bon Appetit