400g (14.1 oz) leftover cooked ham, cut into large chunks
2 tsp whole Sichuan peppercorns
2 tbsp vegetable oil
4 cloves garlic, finely chopped
2 tbsp Thai pickled mustard greens*, coarsely chopped
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese Shaoxing cooking wine
400g (14.1 oz) pre-cooked packaged udon noodles
finely sliced spring onion (scallions) to serve
Spicy sauce:
3 tbsp chilli oil (try my homemade chilli oil recipe here)
2 tsp sweet dark soy sauce
1 tbsp Chinese black chinkiang vinegar (or white vinegar)
Delicious as always
I have made a few of Marion’s recipes and they always deliver. This noodle is no exception. So easy but tasty. I didn’t have the pickled vegetable so I omitted it but it was still good.
Great quick ,tasty and mouth watering recipes..
Enjoy the non traditional recipes that bring excitement to any menu..Easy so that anyone could follow them and fool their family and friends into thinking that a professional Chef prepared the meals..