Simple, quick and delicious.
1 packet of fresh type udon noodles
1 pork spare rib, slice into 2cm thick slices
1 tsp. sugar, preferably brown
1 tbsp. shoyu Japanese soy sauce
1 tbsp. mirin
1 tbsp. sake Japanese rice wine (optional)
2 cabbage leaves
1/2 tsp. salt
1 tbsp. oil for frying (e.g. groundnut, sunflower)
1 tbsp. white sesame seeds
Shred the cabbage as finely as possible. Mix in the salt using your hands and set aside. Mix the cabbage and the salt in a bowl using your hands and set aside.
Dry roast the sesame seeds in a saucepan for 15 seconds. Set aside.
Place a wok or frying pan on a high heat. Add the oil then fry the pork slices together with the sugar. Cook for 2 minutes each side.
Add the shoyu, mirin and sake to the wok and cook for a futher minute.
Take the pork slices out of the wok and keep heating the remaining sauce for another 3 minutes.
Cook the udon noodles in boiling water for 2 minutes then drain.
Place the udon in a noodle bowl. Top with cabbage, pork and sesame seeds.
Drizzle the sauce from the wok over the noodles and serve.
Equally nice with rice noodles or ramen noodles.