Ingredients
- 200g pork belly, chopped (tofu for plant-based option)
- 2 portions of Udon noodle
- 3 tbsp ChamCham Green Chili Ssamjang
- ¼ cup thinly sliced red onion
- ¼ cup julienned carrot
- Fresh red chilli, sliced (optional for extra heat)
- Spring onion, finely sliced
- Crispy shallots
- A drizzle of sesame oil
Method
- Cook the noodles: Bring a pot of water to boil and cook the udon noodles for about 5 minutes, or until just tender. Drain well and set aside.
- Crisp the pork belly: In a hot pan, sauté the chopped pork belly (tofu for plant-based option) over medium-high heat until golden and crispy. Drain off excess fat.
- Sauté the vegetables: In a clean pan, heat a little oil and stir-fry the red onion and carrot until slightly softened.
- Build the sauce: Add 3 tablespoons of Green Chili Ssamjang and 3 tablespoons of water. Stir to combine and bring to a gentle simmer.
- Toss it all together: Add the cooked noodles to the simmering sauce and toss well to coat. Return the crispy pork belly to the pan and mix through.
- Finish with flavour: Drizzle with sesame oil and give it one final toss.
- Garnish: Top with fresh spring onion, red chilli slices, and crispy shallots for crunch and a burst of flavour.
