Szechuan Hotpot Style Udon Noodle Soup

Hello again, my dear readers...! I am still alive and kicking despite of not being active virtually for one whole week :). In fact I feel very well and rather excited because I am officially on a long summer vacation now :D).

I thought about making a bento lunch today, but I finally decided to make a 'normal' meal which wouldn't take so much time to make, since I still had to do a lot of packing.

This soup tastes quite similar to my Szechuan Noodles with Wontons and Meatballs, but this udon noodles soup has got more toppings and looks indeed prettier ;).

Ingredients - serves 2

• 400 g Udon noodles
• 250 g ground pork
• 1 small onion, chopped
• 2 tbs fish sauce
• 3 tbs 'Fried pork with chili in oil'
• 2 tbs oyster sauce
• Dashi powder to taste
• Pepper to taste
• 800 ml water
• Chopped green onions
• Topping suggestions: store-bought meatballs, fish balls, shiu mai, chikuwa (fish cake), shrimps, you tiao (Chinese bread stick), boiled egg, mushrooms and sugar snap peas.

Instructions

• Heat 1 tbs oil in a wok.
• Toss in the ground pork and chopped onion and stir fry until slightly brown.
• Add fish sauce, 'fried pork with chili in oil', oyster sauce and pepper.
• Simmer the meat sauce, stirring occasionally until cooked through.
• Add 800 ml water and dashi powder to taste.
• Add udon noodles and the toppings (except the you tiao) and cook for a few minutes.
• Garnish with green onions and you tiao slices.

Happy Cooking :)!