Page 96 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Pork Udon in Tomato Soup
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 515 kcal
Carbohydrate: 78 g
Protein: 31 g
Fat: 10 g
Cholesterol: 63 mg
Dietary fibre: 7.5 g
Sodium: 600 mg

INGREDIENTS: METHOD
• Pork slices 2½ taels (~100g)
• Tomatoes 2 pieces (~260g) 1. Peel onion, and rinse tomatoes.
• Onion, large ¼ piece (~50g) Dice both.
• Udon 1 pack (~200g) 2. Marinate pork slices well.
• Water 2 cups
• Vegetable oil ½ tsp 3. Cook udon in a pot of boiling
water for a while. Then rinse
MARINADE (for pork): the udon well in a colander
using cold water. Drain when
• Light soy sauce ¼ tsp the udon has been cooled
• Sugar ¼ tsp down.
• White pepper a pinch
4. Heat up ¼ tsp oil in a pan and
SEASONING: slightly pan-fry the pork slices.
• Ketchup 1 Tbsp Set aside.
• Sugar 1 tsp 5. Heat up the remaining oil and
• Salt ⅟16 tsp sauté onion until it turns golden
and soft. Then stir-fry with
OPTIONAL SEASONING: tomatoes.
• Bay leaf 1 piece
6. Add water and seasoning.
Cover and let it simmer at low
heat until the tomatoes are
cooked. Then add the pork
slices and udon and bring them
to the boil. Ready to serve.
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