Udon noodles Cai chua ( pickled mustard)with pork. When fermented and pickled, mustard greens have the added benefits of healthy gut bacteria. Crunchy, lightly pickled slices of mustard greens with slivers of onions made them a great pairing for One interesting discovery that I can pickle the cãi chua all in a Keramik Fermenting Crock Pot. Cải chua is one of the traditional pickles in Vietnamese culture, the same way đồ chua is.
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.
Blanch Noodles - Blanch udon noodles in boiling water.
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
- It's 10 oz of cai chua pickled mustard greens.
- It's 1 cup of chopped smoked bacon.
- You need 4 oz of smoked sausage.
- It's 3 oz of Udon noodles.
- You need 1/2 cup of water.
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! * Fermenting Mustard Greens. Pack greens, garlic, onion, or spring onions into the jar. Pour the liquid into the jar covering the greens.
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.
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. Picked mustard greens (dua cai chua) with its lovely crunchiness and tartness is perfect to pair with almost any rich and savory dishes. There are so many things you can do with it: You can stew with fish, pork, stir-fry with eggs, make soup or curry with it or simply serve it plain next to any salty.
