Ingredients:- ¼ lb Pork Mince- 1 clove Garlic, finely chopped- 1 Small Carrot, finely chopped- Bean Sprouts- Green pepper, julienned- 1 portion Udon Noodles- ½ Tbsp Sunflower Oil- ½ Tbsp Sesame Oil- 2 Tbsp Oyster Sauce- 1 Tbsp Soy Sauce- 2 pinch Sea Salt- Spring Onion, chopped- Black pepper (optional)Instructions:1. Stir fry the pork and vegetables- Put the sunflower oil, sesame oil, and the garlic in a deep frying pan and heat it on low heat until the garlic is fragrant.- Add the pork mince and a pinch of sea salt, keep stirring using a spatula on high heat.- When almost 90% of meat is cooked, add the carrots and stir fry as quick as you can until the vegetables are coated with oil.2. Stir fry the Udon- Cook udon noodles as instructed in the package. Drain.- Add the udon in the frying pan and put the oyster sauce, soy sauce and a pinch of sea salt.- Cook on high heat while stirring with chopsticks. Heat until udon noodles turn into a soft texture (quick stirring with high heat is the key for making nice and crunchy vegetable garnishment).- Turn off the heat and put the bean sprout and green pepper. Mix them well.3. Make the plate presentation- Place two different sizes of tart rings (mousse cake rings also work) on a plate, smaller one inside of the bigger one (this recipe used 2 inches and 3.5 inches).- Fill the gap up with cooked udon and vegetables. Gently press down to make the shape settled.- Carefully pull up the smaller ring first, and then pull the larger one up.- Serve with spring onions and black peppers.
