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    Teriyaki pork udon noodle bowls

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    Teriyaki pork udon noodle bowls

    Preparation time: 10 minutes, plus marinating
    Cooking time: 15 minutes

    Serves: 2

    Ingredients

    2 British pork loin steaks
    3 tbsp Kikkoman Teriyaki Marinade
    200g pack brown rice udon noodles
    2 medium British Blacktail Free Range Eggs
    500ml fresh Cooks’ Ingredients Chicken Stock
    2 salad onions, finely chopped (whites and greens separated)
    235g pack pak choi, ends trimmed

    Method

    1 Marinate the pork steaks in 2 tbsp marinade and leave in the fridge for at least 30 minutes or ideally overnight. Preheat the grill to high (275 ̊C). Place the steaks on a foil-lined baking tray; grill for 5 minutes on each side, until sticky in places and the pork is fully cooked with no pink meat. Set aside, discarding any excess marinade.

    2 Meanwhile, bring a large pan of water to the boil and add the noodles and eggs. After 8 minutes, scoop out the eggs and cool in cold water. After 9 minutes, drain the noodles and rinse in cold water to prevent sticking.

    3 Rinse out the pan, add the stock, the remaining 1 tbsp teriyaki marinade and the salad onion whites. Bring to the boil and bubble for 2 minutes, then lower to a simmer. Add the pak choi, cover and simmer for 3 minutes. Divide the noodles between two bowls. Pour over the hot broth and wilted pak choi. Peel and halve the eggs and add to the broth with the sliced pork and salad onion greens. 

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    Cook’s tip
    You could swap the pork steaks for chicken breast or salmon fillets (although there’s no need to turn the fish halfway through grilling).

    And to drink...
    The classic floral aromas and ripe apricot notes of Luis Felipe Edwards Reserva Viognier, Chile, work beautifully with this flavourful dish.

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