Udon noodles Cai chua ( pickled mustard)with pork. Pickled Mustard with Shredded Pork Noodle Soup is a simple yet delicious recipe. The star of this dish is the Chinese Pickled Mustard which makes the noodle. When fermented and pickled, mustard greens have the added benefits of healthy gut bacteria.
Drain well and immediately rinse with cold water.
If you don't like pork you can switch it out for any other protein like chicken, beef, shrimp or tofu - the noodles and sauce will still taste just as good with whatever you pair them with!
This tasty vegan noodle salad combines chewy udon, quick-pickled vegetables, and pan-fried gingered tofu tossed in tamari.
You can have Udon noodles Cai chua ( pickled mustard)with pork using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Udon noodles Cai chua ( pickled mustard)with pork
- Prepare 10 oz of cai chua pickled mustard greens.
- You need 1 cup of chopped smoked bacon.
- It's 4 oz of smoked sausage.
- You need 3 oz of Udon noodles.
- You need 1/2 cup of water.
Transfer the udon to individual bowls. Using a slotted spoon, remove the pickled vegetables from the brine. Top the udon with the pickled vegetables, tofu, and tomatoes. * Fermenting Mustard Greens. Pack greens, garlic, onion, or spring onions into the jar.
Udon noodles Cai chua ( pickled mustard)with pork step by step
- Chop your bacon and sausage add to hot pan.
- Open cai chua drain liquids rinse and drain chop it up add to bacon and sausage.
- Stir fry add noodles and water.
- Stirfry till noodles are done hope you enjoy.
Pour the liquid into the jar covering the greens. Properly fermented greens should smell like pickles. They are crunchy and have a sour, salty, and spicy taste. You can keep it refrigerated for at least a few months. Vietnamese pickles, dua cai chua it's called.
