- 2 packs (400g or 14 oz in total) pre-cooked udon noodles*2 tsp sesame oil2 tbsp vegetable oil3 garlic cloves, roughly chopped4cm (2 inch) piece ginger, peeled and cut into finel strips4 spring onion (scallions), white and green parts sliced and kept separate1 tbsp sesame seeds, plus extra to serve400g (0.9lb) pork mince1 cup sliced Asian green vegetables e.g. bok choy, pak choy¼ cup soy sauce1 tsp chilli powder
- Heat a pot of water over high heat until boiling. Add the noodles and allow to rest for a few seconds. Then use your tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to a bowl. Toss with the sesame oil
- Heat the vegetable oil in wok or frying pan over high heat. Add the garlic, ginger and the white part of the spring onion. Stir-fry for 10 seconds. Then add the sesame seeds and stir-fry for another 30 seconds. Spread the mixture out to make room in the centre of the wok or pan. Add the pork into the space and spread it out. Allow to cook for about a minute then use your spatula to break up the pork. Stir-fry until almost cooked. Add the Asian vegetables and stir-fry for another 30 seconds. Add the noodles, soy sauce and chilli powder. Stir-fry until well combined and the sauce has thickened slightly. Remove from the heat and serve topped with the green part of the spring onion and extra sesame seeds.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce