Teriyaki Roast Pork Noodles With Crispy Eggs
We're serving leftover roast pork with a sticky homemade teriyaki sauce, thick udon noodles & a crispy fried egg. This dish is jam packed full of flavour makes a quick & easy lunch or dinner!
Servings: 2 People
Equipment
- Large Frying Pans
- Saucepan
- Mixing Bowl
- Microplane
Ingredients
Teriyaki Sauce
- 50 g Dark Soy Sauce
- 40 g Honey
- 20 g Light Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
Roast Pork Noodles
- 300 g Udon Noodles (See Notes)
- 200 g Leftover Roast Pork (See Notes)
- 1 tbsp Vegetable Oil
- 3 Cloves Garlic (Peeled & Grated)
- A 1" Piece Of Fresh Ginger (Peeled & Grated)
- 30 g Unsalted Butter
Crispy Eggs
- 2 Large Eggs
- 2 tbsp Vegetable Oil
Toppings
- 4 Spring Onions (Thinly Sliced)
- 1 tsp Sesame Seeds (Toasted - See Notes)
Instructions
Teriyaki Sauce
- Add the soy sauce, honey, sugar, rice vinegar & sesame oil into a small mixing bowl then stir to combine. Set this aside for now.
Roast Pork Noodles
- Chop the leftover roast pork into rough chunks, around 2 cm wide then set to one side.
- Next, set a large frying pan over a medium heat & add in the vegetable oil. At the same time, fill a medium saucepan up with water, set over a high heat then bring to the boil.
- Once the oil in the frying pan is hot, add in the roast pork then cook for 2-3 minutes until crisp & golden. Next, add in the grated garlic & ginger then cook for another 30 seconds, stirring frequently.
- Pour the teriyaki sauce over the pork then continue cooking for another 2-3 minutes until the sauce is thick & sticky. In the meantime, cook your udon noodles in the pan of boiling water, following the packet instructions.
- Once your noodles are ready, add them into the pan of pork along with the butter & a splash of the cooking water. Gently toss the pan to coat the noodles in the sauce then set over a low heat to keep warm whilst we fry the eggs.If the sauce gets too thick, add in a small amount of the noodle water.
Crispy Eggs
- Set a large frying pan over a medium-high heat then add in the vegetable oil. Allow to heat up for a minute or two.The oil should be shimmering but not smoking!
- Next, crack an egg into a ramekin then carefully add into the oil. Repeat with the other egg.
- Let the eggs fry for 30 seconds or so, until the whites are starting to set then continue cooking until golden & crispy, basting the whites with the hot fat throughout. Make sure to only spoon the oil onto the uncooked whites, not the yolks!Total cooking time will be around 2 minutes.
- Once cooked, season the eggs with salt & pepper then use a slotted spatula to lift the eggs out of the pan & onto a plate.
Plating Up
- Divide the pork noodles between 2 bowls then place the fried eggs on top. Sprinkle over the spring onions & sesame seeds then serve.
Notes
1. Roast Pork - For my noodles, I used leftovers from my slow roasted pork recipe but any roast pork will work!
2. Noodles - I like to use fresh udon noodles (the packs you get in the supermarket) as they cook/reheat quicker. Dried udon noodles will work as well but will take longer to cook so keep this in mind! Some noodles need to be soaked in boiling water so make sure to cook yours' following the instructions on the packaging.
3. Sesame Seeds - I used a mix of white & black sesame seeds but feel free to use one or the other if you’d prefer. To toast, add the sesame seeds into a small frying pan then cook over a medium heat until golden & fragrant. This will only take a minute or two & can be done several days in advance.
4. Teriyaki - Feel free to use a ready made teriyaki sauce if you'd prefer. Ready made teriyaki will probably be a bit thicker than our homemade one so will thinning out more.