Udon With Ground Pork and Carrots

Udon with ground pork and carrotsUdon noodles are good to have in stock. There’s a lot you can do with them. They’re basically a blank canvas.

This dish plays up Chinese flavors, with a big hit of umami coming from ground pork. Add carrot slices for a colorful veggie, garnish with green onion, and you’ve got an exotic, lovely meal.


2 precooked udon packs
1/2 package ground pork
1 small onion
3 garlic cloves, minced
1/3 bag of carrots, slice each carrot length-wise into quarters
1 large green onion stalk, diced
soy sauce to taste
patisse (optional)
sesame oil (optional)

Boil the carrots until they soften (but not so much that they crumble). Drain and set aside.

Heat up olive oil in a large skillet and saute the onion, then stir in the garlic and pork and cook thoroughly. Stir in the udon and carrots, add more olive oil if desired, then add soy sauce, patisse and sesame oil to taste. Garnish with green onion.