Easy Tan Tan Udon 🌶️ | Easy College Meals 🍜 #shorts #budgetmeals #easyrecipes #collegecooking

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Put 2 cups chicken stock and 1 cup unsweetened soy milk in a saucepan and bring to a simmer.
2. Stir in 1 Tbsp soy sauce.
3. Grind 4 Tbsp toasted white sesame seeds in a mortar, keeping some unground. Optionally toast the seeds in a dry pan first until aromatic, then grind.
4. Stir half the ground sesame into the broth. Lower the heat to the lowest setting, cover and keep warm, holding a gentle simmer so the soy milk does not boil over.
5. Thinly slice 2 green onions diagonally and separate the white and green parts.
6. Grate about 1 tsp ginger. Heat 1 Tbsp toasted sesame oil in a frying pan over medium heat.
7. Mince 2 garlic cloves and add to the pan with the grated ginger and its juice.
8. Add 2 tsp doubanjiang and stir until fragrant, then add the white green onion parts and cook until wilted.
9. Add 6 oz ground pork, breaking it up, and cook until no longer pink. Stir in most of the green onion greens, keeping some for garnish, then turn off the heat.
10. Cut 1 head Shanghai bok choy into quarters lengthwise and rinse well to remove grit. Blanch in boiling water for about 1½–2 minutes until tender, then transfer to cold water, squeeze out the water and set aside.
11. In the same pot, boil 2 servings of frozen udon until loosened, which may take less than the package's 1 minute. Drain and divide into bowls.
12. Pour the broth over the noodles, top with the pork mixture and bok choy, then sprinkle with the remaining ground sesame and green onion greens. Add la-yu at the table if wanted.

Summarized from Just One Cookbook's video. Watch it for the details.

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GarlicGingerScallionGround porkBok choyUdon noodleSoy milk