Udon Noodles in Peanut and Gochujang Meat Sauce

I had put away some of the cooked ground pork/beef before I transfered it in a Greek spiced dish. Today this had to go from my fridge.

Udon noodles as prepackaged white thick strands are so easy to use. Just cook them until they are loose,drain and wash under cold water. That firmes them up again.

Green onion and red bell pepper for color. Garlic for taste.

The seasoning was Korean hot pepper paste Gochujang, some peanut cream and peanut butter together with light soy sauce and Sake.

Then the ground cooked meat went in to heat through again. Last the cold Udon noodles and as a finishing touch some watercress leaves I picked off my balcony.

Ingredients:

150 g Udon noodles

1 red bell pepper

1 green onion, 2 garlic cloves

200 g cooked pork/beef with onions and garlic

1 tbsp oil, 1 tbsp sesame oil

1 tbsp Gochujang, 1 tbsp peanut cream, 2 tsp peanut butter

3 tbsp light soy sauce

2 tbsp Sake

3 tbsp water

Salt. Pepper

Watercress

1 egg