Ingredients
- 90g (one portion) Hakubaku udon noodles
- 130g kangaroo fillet, thinly sliced (about 5mm thick) against the grain
- 60g or one cheek of red capsicum, thinly sliced
- 60g of bean sprouts
- 1 spring onion, chopped
- 2 cloves of garlic, sliced or minced
- 1 tbsp of cooking sake
- 1 tbsp of mirin
- 1 tbsp of soy sauce
- ½ tsp of sugar (optional)
- ½ tsp of corn starch mixed well with a tablespoon of water
- Toasted sesame seeds for garnish
- 2 tbsp peanut oil for frying, or equivalent high smoke-point oil
Method
- Boil udon noodles according to packet instructions for stir fry, 8 minutes. Strain and run under cool tap water for 10 seconds. Keep aside for later.
- Heat a skillet or wok on high. Fry kangaroo in one tablespoon of peanut oil, turning the pieces occasionally until browned on both sides. For a proper sear this should take around 2 minutes. Reserve in a bowl for later. Deglaze your pan by adding ½ cup of water and reducing it briefly, pour the liquid over the kangaroo in the bowl.
- Clean the pan and set on high again. Once hot, add a splash of oil, sliced capsicum and bean sprouts. Fry for 1 minute or until taking on a little colour. Add spring onion and garlic. Cook for 30 seconds.
- Deglaze pan with sake, tossing or mixing the contents of the pan well. Add mirin, soy sauce and sugar and cook for 5 seconds.
- Add the drained noodles and reserved kangaroo pieces. The pan might be starting to dry out as the noodles take up the sauce, so before they stick put half of the reserved kangaroo juices into the pan. (This enriches the flavour but is completely optional - if you prefer, add a couple of tablespoons of tap water.)
- Allow to cook on high for another 30 seconds or so, then put the heat on low and add the corn starch slurry, cooking for another 30 seconds. This should thicken up the sauce quickly so be careful it doesn’t burn. If it dries up too much, adjust with a little more reserved liquid or water.
- Once sauce is glossy, turn the heat off and serve on your favourite plate.
- Top with toasted sesame seeds, optionally garnish with a small wedge of lemon or lime for brightness.
- Tips:
Serve with shredded cabbage or a fresh salad.
Kangaroo is a pretty affordable meat at the moment and can be found at major supermarkets. If this is not your cup of tea, beef rump will do much the same job. Pat dry your meat with a paper towel before searing for better browning.
If you don’t have sake and mirin or are avoiding alcohol, just use the soy sauce, a little more sugar and a few cranks of black pepper. You may need to add a little more liquid for the sauce.
To make this dish, I use a 10-inch carbon-steel skillet which I would recommend along with stainless steel or cast iron. In the case you are using non-stick, please adjust the temperature down and time up accordingly.
Pay attention that your noodles don’t stick, it might ruin your day! Make sure you add a little more liquid if you're concerned.
Avoid overcooking the noodles at all costs! They will finish cooking in the sauce.
There shouldn’t be any need to salt this dish, nor salt the water to boil the noodles. The soy will season it nicely.
I hope you enjoy the recipe!
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
