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Rice Noodle Udon Congee with Mustard Chili Crisp
Serves
6
About
This hearty one-bowl-meal from Chef Erik Bruner-Yang is like a cross between soup, noodles, and porridge. It starts with a savory sweet stock made with pork shoulder, slowly simmered with apple, ginger, onion, cloves, and Kikkoman® Gluten-Free Tamari Sauce. In that umami-rich stock, Bruner-Yang cooks thick Vietnamese banh canh rice noodles until they’re the consistency of porridge, then serves them with house-made spicy Mala Oil and a signature Mustard Chili Crisp. It's a crowd-pleasing item that’s packed with flavor, texture, spice, and color—and it’s gluten-free. Born in Taiwan and raised in the States, Erik Bruner-Yang is a three-time James Beard Foundation award nominee and chef-owner of Maketto in Washington, DC.Ingredients
Pork Stock
15 cups water
1 ¼ cups diced red delicious apple (skin on)
1 ¼ cups Kikkoman® Gluten-Free Tamari Soy Sauce
1 cup garlic cloves, roughly chopped (about 3 heads)
1 cup peeled, diced ginger
2½ pounds boneless pork shoulder
1 large yellow onion, diced
Mala Oil
8 cups garlic oil
3 – inch piece ginger, thinly sliced
4 thin onion slices
2 cups Sichuan peppercorns
4 tablespoons whole cloves
4 cinnamon sticks, broken into pieces
8 star anise
5 cardamom pods (black inner seeds only)
2½ cups dried thai chili peppers, stems removed
Chili Mustard Crisps
1 cup mala oil spices (strained from mala oil recipe)
½ cup thinly sliced garlic, fried
⅓ cup chopped fermented mustard greens
¼ cup Kikkoman® Gluten-Free Tamari Soy Sauce
¼ cup Kikkoman® Sesame Oil
Noodle Congee
9 cups pork stock
1 tablespoon chicken powder
1 (16-ounce) ounce package banh canh noodles, divided
4 ounces sliced or pulled pork from pork stock recipe
Mala oil
Chili mustard crisps
Cilantro leaves
Sliced scallions
Directions
- To prepare stock, place water, soy sauce, apple, garlic, ginger, pork and onion in a large heavy-bottomed stockpot (at least 6 quarts) and bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, about 2 ½ to 3 hours. You should have at least 9 cups of stock and pork should be fork tender. Remove pork and separate into 4-oz. portions.
- Remove solids from broth with a strainer and discard. Transfer broth to a clean pot and keep warm.
- To prepare mala oil, place all ingredients in a medium saucepan and simmer until onions are slightly toasted. Let cool, then strain off and reserve all spices.
- To prepare chili mustard crisps, place 1 cup strained spices from mala oil and fried garlic in a food processor; working in small batches, process until fairly finely chopped. Transfer to a bowl and stir in mustard greens, soy sauce and sesame oil.
- To prepare congee, heat 6 cups pork stock in a large pot over medium-low heat. Add noodles and cook for 10 minutes, stirring occasionally. Cook for a few minutes more or until noodles are the consistency of porridge, adding additional water if needed. (Be careful not to overcook.)
- Immediately place noodles into 6 bowls and add 4 oz. warmed pork. Ladle additional hot broth over the top and garnish with mala oil, chili mustard crisps, cilantro and scallions.
Recipe created in partnership with Chef Erik Bruner-Yang at Maketto.
