This is one of the dishes that I repeatedly cook for my lunch. Frozen Udon Noodles have the best texture and I recommend to stock some in your freezer. As they are already cooked, you only need to warm them. The rubbery texture of Udon and Pork & Kimchi are a really good match.
1/2 tablespoon Sesame Oil
100g thinly sliced Pork *cut into bite-size pieces
1/4 cup Wombok Kimchi *cut into bite-size if large
1 serving Cooked Udon Noodles *Frozen type recommended
1 Spring Onion *coarsely chopped
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
1/8 teaspoon Dashi Powder
- Combine all the sauce ingredients in a small bowl.
- Warm and loosen Udon Noodles in boiling water, then drain.
- Heat Sesame Oil in a frying pan over medium heat, cook Pork. When Pork is cooked, add Kimchi and the sauce, and stir.
- Add Udon Noodles and Spring Onion, and stir to combine.