Recipe: Appetizing Udon noodles Cai chua ( pickled mustard)with pork

Cornelia Allen
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Recipe: Appetizing Udon noodles Cai chua ( pickled mustard)with pork
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Recipe: 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 have Udon noodles Cai chua ( pickled mustard)with pork using 5 ingredients and 4 steps. Here is how you achieve that.

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

  1. It’s 10 oz of cai chua pickled mustard greens.

  2. Prepare 1 cup of chopped smoked bacon.

  3. It’s 4 oz of smoked sausage.

  4. You need 3 oz of Udon noodles.

  5. You need 1/2 cup of water.

To serve, take some cooked noodles with green vegetables.

Add the shredded pork with pickled mustard on top.

Add sesame oil and chopped green onion.

Vietnamese pickles, dua cai chua it's called.

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.

You can eat it with just about anything.

Especially popular in the summer when it's too hot to cook.

Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi.

Blanch Noodles - Blanch udon noodles in boiling water.

Drain well and immediately rinse with cold water.