It is a custom for Japanese to eat Noodles, often Soba Noodle Soup, on New Year’s Eve, as the Noodles symbolise ‘longevity’. On the last day of 2021, a heatwave hit Melbourne where I live, and the temperature was 39℃. Hot Noodle Soup was not suitable. I cooked this ‘Cold Pork Salad Udon’.
160g thinly sliced Pork *cut into chunky bite-size pieces
2 servings Udon Noodles
2 Boiled Eggs
Salad Vegetables *Today I used Lettuce, Cucumber & Carrot
1/2 Spring Onion *finely chopped
Salad Dressing of your choice *OR make ‘Sesame ‘Ponzu’ Dressing’
Sesame ‘Ponzu’ Dressing
1 tablespoon Toasted Sesame Seeds *lightly ground
4 tablespoons (1/4 cup) ‘Ponzu’ *OR 2 tablespoons Soy Sauce, 2 tablespoons Rice Vinegar & 1 pinch Dashi Powder
1 tablespoon Sugar *alter the amount to suit your taste
1/2 tablespoon Sesame Oil
1/2 teaspoon grated Garlic
1/2 teaspoon grated Ginger
Chilli Flakes, Toban Djan (Chilli Bean Sauce) OR Chilli Sauce as required *optional
- Cook Udon Noodles according to the instruction on the package. Do not add Salt to the water as Udon Noodles are salted. When cooked, drain, and rinse under cold water. Place plenty of cold water in the pot, rinse Udon Noodle in the cold water, then drain well. Udon should be cold.
- Meanwhile, prepare other ingredients. Cut all Vegetables into thin strips. Make Dressing by mixing all ingredients.
- Cook thinly sliced Pork pieces in boiling salted water in a separate saucepan. Add them into the boiling salted water one piece at a time, so that Pork pieces won’t stick to each other.
- It won’t take long to cook thinly sliced Pork pieces. When cooked, drain, cool in cold water, then drain well.
- Place cooked Udon Noodles in a serving deep plate, cover with Salad Vegetables, top with Pork, add Boiled Egg, then pour the Dressing.