Udon with larb-style pork - RECIPE BELOW: This stir fried Japanese Style Udon noodles with pork has a nice chewy texture and a tasty savory flavor. Larb, or laap as it's known in Laos, Thailand's answer to san choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber.

Perfect Udon with larb-style pork Recipe are a classic dish, but the other white meat has so much more to offer than just a single recipe. These variations will spice up your weeknight dinners, holiday spreads, and summer BBQs—whenever the mood for pork chops, pulled pork, tenderloin, or a roast strikes.

There are also larb dishes that are made with fish or even mushrooms. Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced Larb recipe. You can have Udon with larb-style pork using 11 ingredients and 5 steps.

Udon with larb-style pork Ingredients

You need 1 1/4 lbs of lean ground pork.
You need 1 of medium onion, thinly sliced.
Prepare 3 cloves of garlic, minced.
You need 1/2 cup of rice wine vinegar.
You need 4 tbsp of fish sauce.
You need 4 tbsp of packed brown sugar.
Prepare 1 of Thai chilli, finely sliced (optional).
You need 2-7 oz. of packages precooked udon noodles.
You need 2 of large stalks of kale, leaves stripped and chopped.
You need 1 of medium carrot, finely grated.
Prepare 2 stalks of celery, finely chopped.

I made similar hotpot-style noodle soup as well, regularly during winter the past few months. Lanna Thai larb is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly. Gone is the hot-sour-sweet balance you find in Isan-style larb. Instead, you find a much darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a.

Udon with larb-style pork instructions

Add a splash of veg oil to a large pan on medium-high heat. Crumble the pork into the pan and then don't touch it for 5 minutes. Seriously, you want to leave it alone so the meat can caramelize and start forming a crust. When the 5 minutes are up, use a wooden spoon to break the meat up further..
After an additional 5 minutes the pork should be pretty much cooked. Add the onion and garlic to the pan and turn down the heat to medium. Give the meat a stir every so often as you prep the sauce and noodles..
In a bowl, whisk together.the vinegar, fish sauce, sugar and chilli. Fill a medium pot with water and put it on high heat. When it comes to a boil, turn off the heat and drop in the udon..
Once the udon noodles break apart (about 2 minutes) drain and add them to the pan of meat along with the kale. Let cook 1 minute, just until the kale softens a bit. Stir in the carrot and celery..
Pour the sauce into the pan and toss everything together. It'll seem overly wet at first, but the noodles will drink up most of the sauce, which will also thicken into almost a glaze. Serve hot..

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How to Make Best Udon with larb-style pork - Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap. But only thing that they have common is, they are DELICIOUS! Today I'm going to share Lao's mince pork salad recipe (It's also common in Thai cuisine as well)! It spells so many different ways, Larb, Laab, Laap… A super easy and super gratifying recipe for Instant Pot pork belly to make shortcut ramen with udon noodles.

I believe you can make great and tasty Udon with larb-style pork recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!