Easy Fried Udon

This easy fried udon recipe with a Chinese twist only requires few simple ingredients.  There is no hassle in preparing it, even on a week night. 

Here's what you need:

Ingredients:

2 packets udon noodles (I use precooked udon noodles)

200g. minced pork

1 carrot (shredded)

3 Chinese leeks (trimmed, washed and sliced diagonally)

2 tsp. ginger (minced)

1 1/2 tbsp. cooking oil (for cooking the udon noodles)

Sauce:

2 tbsp. Shaoxing wine (or Japanese Sake)

2 tbsp. light soy sauce (to taste and add more if necessary)

1 tsp. sugar

2 tbsp. water

Garnish:

1/2 tbsp toasted white sesame seeds

4 eggs (fried for topping)

Sliced dried nori sheets (Optional, I did not use)

Methods:

1. In a bowl take out the udon noddles from the package and loosen them out.
2. Mix the sauce ingredients in a small bowl.
3. Heat a wok with cooking oil until hot.  Add minced pork, cook and break it apart using your spatula.  Cook until the meat is lightly browned.
4. Add the carrot and Chinese leeks.  Stir fry for 1 minute, scrap the ingredients to the side of the wok, add in the minced ginger and stir until fragrant and mix all the ingredients together.
5. Add in the noodles and pour in the sauce.  Stir and mix until the sauce is absorbed. Off the heat and transfer the cooked noodles into individual plates.
6. Top with cooked egg and garnish with sesame seeds and nori sheets (if used).

Notes:

• For the fried eggs, they are cooked base on individual desired doneness.  As you can see that some are cooked with egg yolk still runny, while one is well cooked.
• Another ingredient which I did not use is cabbage, as my grandson do not like cabbage.

This recipe is adapted from Maggie Zhu of Omnivore's Cookbook with some amendments.