How to Make Appetizing Udon noodles Cai chua ( pickled mustard)with pork

Gussie Grant
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How to Make Appetizing Udon noodles Cai chua ( pickled mustard)with pork
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How to Make Appetizing Udon noodles Cai chua ( pickled mustard)with pork Delicious, fresh and tasty.

Udon noodles Cai chua ( pickled mustard)with pork. When I originally blogged Thit Heo Kho Trung (Vietnamese Braised Pork with Eggs) long ago, I also included a suggestion for adding in Cai Chua (Vietnamese Pickled Mustard Greens). Then I retook the photos and in updating the recipe, decided to make this variation a separate post. The mustard plant originated from South Asia, but these days can be found in various continents around the world.

DƯA CẢI CHUA - KHÔNG CẦN PHƠI NĂNG, chỉ MUỐI và ĐƯỜNG - DƯA Vàng giòn và nhanh chua by Vanh Khuyen.

Picked mustard greens (dua cai chua) with its lovely crunchiness and tartness is perfect to pair with almost any rich and savory dishes.

There are so many things you can do with it: You can stew with fish, pork, stir-fry with eggs, make soup or curry with it or simply serve it plain next to any salty.

You can cook Udon noodles Cai chua ( pickled mustard)with pork using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Udon noodles Cai chua ( pickled mustard)with pork

  1. Prepare 10 oz of cai chua pickled mustard greens.

  2. It’s 1 cup of chopped smoked bacon.

  3. Prepare 4 oz of smoked sausage.

  4. You need 3 oz of Udon noodles.

  5. You need 1/2 cup of water.

Blanch Noodles - Blanch udon noodles in boiling water.

Drain well and immediately rinse with cold water.

If you don't like pork you can switch it out for any other protein like chicken, beef, shrimp or tofu - the noodles and sauce will still taste just as good with whatever you pair them with! * Fermenting Mustard Greens.

Pack greens, garlic, onion, or spring onions into the jar.

Udon noodles Cai chua ( pickled mustard)with pork step by step

  1. Chop your bacon and sausage add to hot pan.

  2. Open cai chua drain liquids rinse and drain chop it up add to bacon and sausage.

  3. Stir fry add noodles and water.

  4. Stirfry till noodles are done hope you enjoy.

Pour the liquid into the jar covering the greens.

Properly fermented greens should smell like pickles.

They are crunchy and have a sour, salty, and spicy taste.

You can keep it refrigerated for at least a few months.

Pickled Mustard Greens Recipe - Chinese Pickled Mustard Greens.