Creamy Crispy Chilli Udon Recipe

Coriander, roughly chopped, to serve

1 Cucumber, julienned, to serve

Crispy Chilli Pork

1 tbsp minced garlic

1 tbsp Marion’s Kitchen Crispy Chilli Oil, plus extra to serve

300g pork mince

½ tbsp black vinegar

1 tbsp Shaoxing wine

½ tbsp Miso paste

Creamy Sauce

300g silken tofu

A pinch of salt

• Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.
• Add the miso paste and pour in the Shaoxing wine and black vinegar, stirring to coat the pork evenly. Cook for another minute, then remove from heat.
• Bring a pot of water to the boil and cook the frozen udon noodles according to packet instructions until just tender. Drain well and set aside.
• Place the silken tofu and salt into a blender or food processor and blend until completely smooth and creamy.
• Finish with an extra drizzle of Crispy Chilli Oil, toss everything together and enjoy immediately.