Sweet Potsticker Pork with Udon Noodles

And now,
the continuation of…
Potsticker Pork.
Yesterday we found our pork spanked
between two lusty layers
of home-buffed wonton dough then
fried and steamed until
it turned into a good, good little potsticker.
And yet.
One can not dine on potstickers alone.
{And to be gosh-awful honest,
one might not want to fry potstickers until the end of time
using that entire, honking bowl of filling from yesterday’s post.)
Therefore, to fill yer potbelly
and cut back on fry time
one will wok up a batch of this…
Sweet Potsticker Pork with Udon Noodles
To make, simply add
a Tablespoon of Olive Oil
into a hot skillet,
then fry any remaining
When Pigs Fly Pork Potsticker Filling
on Medium-High heat
with an additional 2 T. of Soy Sauce
for 5-6 minutes or until pork is fully cooked.
Sprinkle 1/2 c. brown sugar over pork mixture
then add 2 c. of cooked Udon Noodles.
Stir until sugar is dissolved.
Make a well in the center of the pork and noodles.
Crack an egg inside the well
then whisk it quickly until the egg is cooked
(about 2 minutes).
Mix entire skillet together.
Top with black sesame seeds and chopped green onions.
Serve it up Quick-a-roo.
Confucious say:
Woman who puts detergent on top shelf, jump for Joy.