Creamy Spicy Udon with Ground Meat
Creamy Spicy Udon with Ground Meat
Ingredients
For the Ground Meat Sauce
- 2 tablespoons neutral cooking oil
- 4 cloves garlic, minced
- 3 green onions, chopped, white and light green parts separated from dark green parts
- 2 tablespoons doubanjiang, (spicy bean paste)
- 1 pound ground pork, or ground chicken
- 2 tablespoons Shaoxing wine
- 1 tablespoon black vinegar
- 1 teaspoon chili powder, Sichuan chili powder preferred, or to taste
- 1/2 teaspoon Sichuan peppercorn powder, or to taste
- 1/4 cup water
For the Udon Noodles
- 1 1/2 pounds thick udon noodles, fresh or frozen
For the Creamy Sauce
- 1 cup cottage cheese, full-fat, or ricotta
- 1/4 cup milk, any kind
- 1/4 teaspoon salt, or to taste
For Garnish
- from above dark green parts of green onions, sliced
Instructions
- 1
Prepare your ingredients: Mince the garlic. Chop the green onions, separating the white and light green parts from the dark green parts. Set the dark green parts aside for garnish.
⏱️ 5 min
- 2
Make the creamy sauce: In a personal blender or food processor, combine the cottage cheese, milk, and salt. Blend until the mixture is completely smooth and creamy. Set aside.
⏱️ 2 min
- 3
Start the ground meat sauce: Heat the neutral cooking oil in a large wok or skillet over medium-high heat. Add the minced garlic and the white and light green parts of the chopped green onions. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Add doubanjiang: Stir in the doubanjiang and cook for 1 minute, stirring constantly, to release its aroma.
⏱️ 1 min
- 5
Brown the meat: Add the ground pork to the wok. Break it up with a spoon and cook until it is fully browned, about 5-7 minutes. If there is excessive fat, carefully drain it.
⏱️ 7 min
- 6
Season the meat: Reduce the heat to medium. Stir in the Shaoxing wine, black vinegar, chili powder, Sichuan peppercorn powder, and water. Simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
⏱️ 5 min
- 7
Cook the udon noodles: While the meat sauce simmers, bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until they are tender, typically 3-5 minutes for fresh/frozen noodles. Drain the noodles well.
⏱️ 10 min•🌡️ 212
- 8
Assemble the dish: Divide the cooked udon noodles evenly among four serving bowls. Spoon a generous amount of the spicy ground meat sauce over the noodles. Then, pour a generous amount of the creamy sauce over the meat and noodles.
⏱️ 2 min
- 9
Garnish and serve: Garnish each bowl with the reserved sliced dark green parts of the green onions. Serve immediately, encouraging everyone to mix the sauces and noodles thoroughly before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spicy Udon with Ground Meat
Ingredients
For the Ground Meat Sauce
- 2 tablespoons neutral cooking oil
- 4 cloves garlic, minced
- 3 green onions, chopped, white and light green parts separated from dark green parts
- 2 tablespoons doubanjiang, (spicy bean paste)
- 1 pound ground pork, or ground chicken
- 2 tablespoons Shaoxing wine
- 1 tablespoon black vinegar
- 1 teaspoon chili powder, Sichuan chili powder preferred, or to taste
- 1/2 teaspoon Sichuan peppercorn powder, or to taste
- 1/4 cup water
For the Udon Noodles
- 1 1/2 pounds thick udon noodles, fresh or frozen
For the Creamy Sauce
- 1 cup cottage cheese, full-fat, or ricotta
- 1/4 cup milk, any kind
- 1/4 teaspoon salt, or to taste
For Garnish
- from above dark green parts of green onions, sliced
Instructions
- 1
Prepare your ingredients: Mince the garlic. Chop the green onions, separating the white and light green parts from the dark green parts. Set the dark green parts aside for garnish.
⏱️ 5 min - 2
Make the creamy sauce: In a personal blender or food processor, combine the cottage cheese, milk, and salt. Blend until the mixture is completely smooth and creamy. Set aside.
⏱️ 2 min - 3
Start the ground meat sauce: Heat the neutral cooking oil in a large wok or skillet over medium-high heat. Add the minced garlic and the white and light green parts of the chopped green onions. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Add doubanjiang: Stir in the doubanjiang and cook for 1 minute, stirring constantly, to release its aroma.
⏱️ 1 min - 5
Brown the meat: Add the ground pork to the wok. Break it up with a spoon and cook until it is fully browned, about 5-7 minutes. If there is excessive fat, carefully drain it.
⏱️ 7 min - 6
Season the meat: Reduce the heat to medium. Stir in the Shaoxing wine, black vinegar, chili powder, Sichuan peppercorn powder, and water. Simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
⏱️ 5 min - 7
Cook the udon noodles: While the meat sauce simmers, bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until they are tender, typically 3-5 minutes for fresh/frozen noodles. Drain the noodles well.
⏱️ 10 min•🌡️ 212 - 8
Assemble the dish: Divide the cooked udon noodles evenly among four serving bowls. Spoon a generous amount of the spicy ground meat sauce over the noodles. Then, pour a generous amount of the creamy sauce over the meat and noodles.
⏱️ 2 min - 9
Garnish and serve: Garnish each bowl with the reserved sliced dark green parts of the green onions. Serve immediately, encouraging everyone to mix the sauces and noodles thoroughly before enjoying.
⏱️ 1 min