Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, udon noodles cai chua ( pickled mustard)with pork. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Udon noodles Cai chua ( pickled mustard)with pork is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Udon noodles Cai chua ( pickled mustard)with pork is something that I have loved my entire life. They’re fine and they look wonderful.
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. Cải chua is one of the traditional pickles in Vietnamese culture, the same way đồ chua is. I actually grew up eating more of the pickled mustard because But cải chua is not just a Vietnamese thing.
To begin with this recipe, we must prepare a few ingredients. You can cook udon noodles cai chua ( pickled mustard)with pork using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Udon noodles Cai chua ( pickled mustard)with pork:
- Get 10 oz cai chua pickled mustard greens
- Take 1 cup chopped smoked bacon
- Take 4 oz smoked sausage
- Prepare 3 oz Udon noodles
- Prepare 1/2 cup water
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.
Instructions to make Udon noodles Cai chua ( pickled mustard)with pork:
- 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
They are crunchy and have a sour, salty, and spicy taste. You can keep it refrigerated for at least a few months. This tasty vegan noodle salad combines chewy udon, quick-pickled vegetables, and pan-fried gingered tofu tossed in tamari. Transfer the udon to individual bowls. Using a slotted spoon, remove the pickled vegetables from the brine.
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