- 4 bundles or portions of udon noodles
- vegetable oil
- 1 spring onion to garnish
- Fused Cheeky Chilli soy sauce to serve
For the broth
For the meatballs
For the toppings
- 100 g pak choi leaves washed and roughly chopped
- 1 medium carrot peeled and cut julienne style
- 4 eggs hard-boiled, deshelled and halved
- Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.
- Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and pork mince. Using your hands mix well together.
- To make the meatballs, measure out a heaped teaspoon of minced pork mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.
- Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.
- Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.
- Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.
- Finally garnish with finely sliced spring onion and serve with Fused Cheeky Chilli soy sauce.
Notes on Udon Noodles:
- You can buy udon noodles in Asian supermarkets or the World Food/ Ethnic Aisle of larger supermarkets. Udon noodles are white, thick and made from wheat flour. This type of noodle is often served in a hot broth and udon stir fry recipes have become popular.
Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Fused Flavoured Soy Sauces with no added sugar and no nasties. Free delivery on orders over €45
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