Fusion at its finest! The Italian staple is transformed with a few simple swap outs. Fat chewy udon noodles are the base for this umami filled meat sauce.

We Provide
  • 1 Lbs Ground Pork
  • 8 Oz. Udon Noodles
  • 4 Oz. Crimini Mushrooms
  • ½ Brown Onion
  • 1.5 Tablespoon Black Bean and Garlic Sauce
  • 2 Tablespoon Tomato Paste
  • 2 Tablespoon Soy Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Sesame Seed Oil
  • ¼ Bunch Green Onions
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • 1 Cup Ice with Water
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Step 1


Fill sauce pan ¾ full with water. Place over high heat, cover and bring to a boil. Prep your veggies by dicing the onion and thinly slice the mushrooms. Thinly slice the green onions lengthwise and place into ice water.

Step 2


Preheat sauté pan with sesame seed oil over medium-high heat. Once the oil in the pan becomes fragrant, add in the diced onion and mushrooms. Cook over medium heat for 2 minutes until softened.

Step 3


Once soft, turn heat up to medium high and add in the ground pork. Cook for 4 minutes until browned.

Step 4


Once the water in the sauce pan comes to a boil, add in the udon noodles and boil for 3 minutes. Use a fork to gently separate the noodles.

Step 5


Once the pork has browned, reduce heat to medium-low and add in the soy sauce, black bean sauce, tomato paste and sugar. Cook over medium-low heat for 3 minutes.

Step 6


To plate, create a bed with half of the udon noodles and top with half of the meat sauce. Finish with a big pinch of the thinly sliced green onions.



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