Ingredients
Units
Scale
For the broth
- 2 tbsp olive oil
- 1 tbsp red curry
- 1 tbsp tom yum paste
- 1 tbsp fish sauce
- 1 tsp maple syrup
- 400 ml coconut milk
- 400 ml Reclamation Food’s pasture-raised pork bone broth
- 4 garlic cloves, minced
- 1 piece lemongrass, minced
- 1/2 inch ginger piece, grated
- 4 kaffir lime leaves
- 1 tbsp lime juice
- 1 tbsp Woolf’s Kitchen chili oil
- 2 packs wet udon noodles
For the pork mince
- 1 shallot, finely chopped
- 1 scallion, whites only, finely chopped
- 3 garlic cloves, minced
- 300 g pork mince
- 1 tbsp olive oil
- 1/2 inch ginger piece, grated
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp dark brown sugar
- 1/2 tbsp fish sauce
For toppings
- 2 soft-boiled eggs
- 1 scallion, greens only, sliced
- White sesame seeds
- Black sesame seeds
- Woolf’s Kitchen chili oil
Instructions
- Heat 1 tbsp olive oil over medium-high heat. Brown the pork mince.
- Add scallion whites, garlic, shallot, and ginger. Sauté for 1 minute until fragrant.
- Add light soy sauce, dark soy sauce, fish sauce, and brown sugar. Cook for 1 to 2 minutes until caramelized. Remove and set aside.
- Heat 2 tbsp olive oil over medium heat. Sauté garlic, ginger, and lemongrass for 1 minute.
- Add red curry paste and tom yum paste. Cook for about 1 minute.
- Add coconut milk, unsalted beef or pork bone broth, fish sauce, chili oil, maple syrup, and kaffir lime leaves. Simmer gently for 5 minutes.
- Remove from heat, then stir in lime juice.
- Cook noodles according to package instructions and softboil the eggs for 6 minutes. Drain the noodles and cool, peel, and halve the soft-boiled eggs.
- Divide noodles between 2 bowls. Add broth, pork, eggs, scallion greens, sesame seeds, and chili oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes