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Chow Udon with Pork and Black Bean Sauce

A take on the classic chow mein, this time with sturdier Japanese udon noodles.

Ryan Wong

20 Minutes
2 - 4 Servings
Easy
Ingredients
  • 1 pack fresh udon
  • 4 ounces pork jowl or butt, thinly sliced (may substitute chicken or beef)
  • Neutral oil like peanut or canola as needed
  • ¼ onion, medium dice
  • 1 teaspoon preserved black bean sauce
  • 1 teaspoon minced garlic
  • 1 cup green or napa cabbage, medium dice
  • 8 sugar snap peas
  • 1 tablespoon Shao Xing cooking wine
  • 1 teaspoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ¼ teaspoon granulated white sugar
  • ¼ teaspoon ground white pepper
  • 1 scallion, chopped for garnish
  • Salt to taste
Instructions
    1.

    Fill your Stainless Clad Saucepan with water and bring to a boil over medium-high heat. When the water boils, add udon noodles and for 30 seconds. Drain noodles and rinse with cold water. Set aside.

    2.

    Place your Carbon Steel Wok over high heat until smoking. Pour in enough oil to coat the bottom. Add the sliced pork and stir fry until the edges are browned, about 5 minutes. Add the onion and stir fry until the edges are browned, about 3 minutes more.

    3.

    Toss in the preserved black bean and garlic sauce. When the garlic becomes fragrant, add the udon noodles, cabbage, and sugar snap peas, stirring constantly.

    4.

    Pour in the wine, sauces, sugar, and white pepper. Stir fry for an additional 2 minutes until everything is warmed through and fully combined.

    5.

    Adjust salt to taste and remove from heat. Plate and garnish with chopped scallion.

    Photo Credit: Catherine Dzilenski