Cabbage Udon Noodles
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Cabbage Udon Noodles
Recipe by Brent Draper
Serves - 2
Ingredients
400g Coles Udon noodles
1 steak cabbage
1/2 cup chopped kimchi
1 tbs gochugang
3 tbs unsalted butter
1 cup Coles Liquid Salt Reduced Real Chicken Stock + 1/2 cup
2 stalks spring onion (white and green parts)
60g pancetta crumb
2 egg yolks
Coles black pepper
Coles sea salt
Method
Take cabbage steak and lightly oil, season with salt and pepper and place on a fry pan on medium heat. You want the cabbage to darken and slightly char without burning it. Keep a close eye on it.
To make kimchi mix, place butter, gotcugang and chopped up kimchi into a small food processor and blitz together.
Turn cabbage of steak onto the other side and pour in 1 cup chicken stock, and place fry pan lid on top. Turn the heat down to low-medium.
Once cabbage is soft and cooked through, take it out of the frying pan and reserve for later.
Finely dice spring onion (white parts only), and place into the frying pan on medium heat.
Place in 1/2 cup chicken stock and place in udon noodles.
Loosen udon noodles and add kimchi butter, keep stirring.
In a small pan, place in pancetta crumb and cook until slightly crispy.
Chop cabbage up into large chunks and add it to the udon noodles.
To serve, place cabbage and noodles into a bowl, top with the chopped green part of the spring onion, pancetta crumb and an egg yolk. Season with salt and pepper.
