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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil on medium-high. Add the garlic, ginger and the white parts of the spring onion and fry until fragrant.
Add the minced pork and cook until browned.
Stir in the toban djan, then pour in the stock, soy sauce and Sichuan peppercorn oil.
Add the frozen udon and cook until loosened.
Gently add the tofu, cover and simmer for a few minutes.
Top with the remaining spring onion greens.
Crack in an egg and cook to your preferred doneness.
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For a vegetarian version, substitute minced pork with mushrooms.
Can I use fresh udon instead of frozen?
Yes, fresh udon can be used. Adjust cooking time as needed.
What type of tofu should I use?
Both soft and firm tofu work well, depending on your texture preference.
Is there a substitute for Toban sauce?
You can use a mix of chili paste and fermented bean paste as a substitute.
Can I make this dish less spicy?
Reduce the amount of Toban sauce or use a milder chili paste.
How do I know when the udon is cooked?
The udon is ready when it is fully separated and tender.
