Braised Udon, a la claypot lo shu fun

This is a different born-out-of-necessity take of a claypot lo shu fun. Lacking a claypot and availability of lo shu fun, I improvised.

Ingredients
(4 portions)

1 onion, sliced
2-3 cloves garlic, smashed and roughly chopped
I large carrot, grated or thinly sliced
500 ml stock (chicken, beef or vegetable)
spinach
2 eggs
sunflower / vegetable oil

250 pork (mince, or thinly sliced)
seasoned with salt, pepper and pinch of cumin

(sauce)
1 tbsp dark soy
2 tbsp light soy
1 tbsp chinese rice cooking wine

Udon noodles (fresh), cooked according to instructions until just before ready. Noodles will continue to cook in oven.


Method
1. Fry onion and garlic in heated oil until light brown.
2. Add pork and fry on high heat, making sure to break up lumps if using mince. Fry to 2-3 minutes until pork no longer pink.
3. Add carrots and fry until slightly soft.
4. Add cooked udon and sauce mix and stir until udon evenly covered.
5. Add stock.
6. Transfer to claypot or ovenproof pot with lid.
7. Continue to cook in oven at 180°C for 15-20 minutes. Moisture should be mostly absorbed, but not dried completely. The remaining stock should have thickened to a sauce.
8. Remove from oven and add spinach and eggs while hot.
9. Serve immediately.

Alternative serving options:
Remove from oven and stir in spinach. Then dish into individual portions.
Crack an egg into each individual portion and people
to stir in the eggs themselves.