Mala Cream Udon

I LOVE SPICY FOOD! I’ve always been a fan of spicy food (lao gan ma?!) since forever but MALA has always been next level. I remember taking a bite into a green sichuan peppercorn and was traumatized ever since. I promise I will never accidentally bite into one EVER AGAIN. Which is so hard to do especially when your food is so good.

Thankfully you wouldn’t have to deal with that with recipe! This Mala Cream Udon is an easy at home version of the mala cream sauce I use for my mala dumplings at my Dumpling Omakase. Enjoy!

(everything is an approx. please add or take away what you think is best based on video)

Ingredients: (servings: 1)

• 1 packet Udon Noodles (defrosted)

• 1 tablespoon neutral oil

• 3/4 cup (approx.) pork belly

• 1 tablespoon minced garlic

• 1 stalk minced scallions

• 3 thin slices of salted jinhua ham (use bacon as substitute)

Mala Cream Sauce

• 1 heaping Tablespoon spicy hotpot base

• 1 cup heavy cream

• ½ tablespoon gochujang (korean red pepper paste)

• 1 teaspoon sugar

  *add some water if you want to dilute (personal preference)

Directions

1. Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Once hot, add the sliced pork belly.

2. Cook until the pork belly is lightly browned. Add the minced garlic, scallions, and Jinhua ham, then turn off the heat.

3. In a separate small pan over medium heat, add all of the Mala Cream Sauce ingredients. Mix until fully incorporated and bring to a boil. Once boiling, immediately turn off the heat.

4. Strain the mala cream sauce through a fine-mesh sieve into a separate container.

5. Add the udon to the pork belly pan and return it to medium-high heat. Add ¼ cup water and mix everything together.

6. Add the mala cream sauce and mix until the sauce thickens and is heated through.

7. Top with scallions and white pepper. Enjoy!