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Rice Noodle Udon Congee With Mustard Chili Crisp

Asian for a New Generation

Rice Noodle Udon Congee With Mustard Chili Crisp

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YIELD

servings

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
2 ½ 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)
2 ½ 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.