Ingredients
Units
Scale
- 250 g minced pork
- 2 tbsp Lee Kum Kee Black Bean Garlic Sauce
- 1 inch ginger, grated
- 1 scallion white, sliced
- 1 tbsp Shaoxing wine
- 2 tbsp peanut butter
- 1.5 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp White Mausu black bean rayu
- 1 tsp maple syrup
- 2 tbsp hot water
- 500 ml water
- 1/2 stock cube
- 200 ml coconut milk
- 2 packs wet udon noodles
- 2 soft-boiled eggs
- Scallion greens, sliced
- Extra White Mausu black bean rayu
- Sesame seeds
Instructions
- Brown the minced pork in a skillet, then add the ginger and scallion whites and fry for 2 to 3 minutes.
- Mix the peanut butter, soy sauce, rice vinegar, black bean rayu, maple syrup, and hot water into a smooth sauce base.
- Add the black bean garlic sauce and light soy sauce to the pork, stir-fry until glossy, then deglaze with Shaoxing wine for 1 minute.
- Soft-boil the eggs for 6 minutes. Cook the noodles according to package instructions, then strain and cool.
- Heat the water, stock cube, and coconut milk at a bare simmer until dissolved and smooth.
- Divide the sauce base between 2 bowls, stir in the hot broth, add the noodles, and top with pork mince, egg halves, scallion greens, sesame seeds, and extra black bean rayu.
- Prep Time: 5 minutes
- Cook Time: 15 minutes