Udon Noodles with Pork Belly and Crab Sticks

I just love noodles. Raman, udon, mein, you name it. And I love eating noodles while watching old, slightly tacky old movies such as the Bruce Lee ones or the Dirty Harry series.

The key to all good noodle dishes is the stock. Build it with patience. Keep tasting for that balance. There is really no recipe for noodle dishes, it is up to you, what’s in season and what you like or dislike. I could not get that slightly weird star-shaped, pink and white coloured fishcakes they add to most noodle dishes in Hong Kong, so I used crab sticks. But, it is your choice really. You should really try and use some shredded Bonito flakes for the stock (I could not find any so I used the bones from the pork belly) and if you cook your pork belly whole, chop or break some of the crackling into smaller chunks and either add to the dish or serve on the side.


300 g Udon Noodles
200 g Pork Belly
3 Crabsticks
1 Sheet Nori
1 Spring Onion
1 ½ liters Beef stock
150 grams Chinese cabbage
100 grams Wood Ear Mushrooms
1 teaspoon Pork fat
1 tablespoon Vegetarian Oyster Sauce
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 Chili
2 tablespoons Fresh Corriander
5 centimeters Ginger
4 Cloves Garlic
75 grams Bamboo Shoots
1 teaspoon Sesame oil


Udon Noodles with Pork Belly and Crab Sticks

1. Boil the noodles in salted water until done. If your pork belly is whole, slice it into thin strips and season with salt and pepper. Cook in a wok or pan until done.

2. To make the soup: add the beef stock to a pot and bring to the boil. Slice the ginger and crush the garlic and add to the stock. Once the stock starts boiling, reduce the heat to a gentle simmer. Add the pork fat, oyster sauce, soy sauce and mirin and continue to simmer for another 15 minutes. Taste for seasoning. Add more soy if it needs saltiness and more mirin and oyster sauce for sweetness. Make sure the flavours are balanced, the broth should not be bland or over seasoned.

3. Chop the mushrooms (if you’re using dried mushrooms, re-hidrate them first in boiling water), the spring onions and crab sticks into chunks about 3 cm. Slice or tear the nori sheet into strips. Blanch the cabbage leaves in some boiling water.

4. To assemble the dish: add noodles to each of your bowls and add a few drops of sesame oil. Layer the meat and vegetables over the noodles and pour over the hot stock. Finely chop the coriander and chili and sprinkle over the top of each bowl. Serve piping hot.


3 Comments Add yours

  1. Michelle says:

    Looks so good! Of course, anything with pork belly is good…

  2. Natasja says:

    oooh. start selling this to the public; mobile kitchen for Nam pls!!

    1. Maybe a noodle bar some day?

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