Ingredients
- Udon noodles 1x packet
- 1tbsp canola oil
- 1/4 cup peanut butter
- 1/4 cup tahini
- 1/4 cup soy sauce for sauce
- 1tbsp sugar
- 3tbsp rice wine vinegar
- 1/4 cup crispy chilli oil
- 3 tbsp boiling water
- 200g pork mince
- 1/4 cup chopped kimchi
- 1tbsp soy sauce for the pork mince
- 5 garlic cloves minced
- Good dash of white pepper
- 1 tbsp toasted white sesame seeds
- Spring onion garnish (green parts only)
- 2 pak choy
Method
- Whisk sauce ingredients into a bowl (tahini, peanut butter, soy sauce, sugar, vinegar, crunchy chilli oil, hot water)
- Cook the noodles for 8 mins in boiling water. Rinse under cold water and drain. Set aside.
- Use a large frying pan. Start by heating it up. Place peanut oil in pan. Add the pork mince and chopped kimchi, using a spatula to break apart the pork mince. Stir fry for about 1 min.
- Add the soy sauce for the mince, garlic, and white pepper to the meat and continue to stir. Allow to cook off in the seasoning for 5 mins.
- Meanwhile, slice pak choy into quarters lengthwise. Rinse to clean. Add to the remaining hot liquid from the noodles and cook on a medium heat. Remove after approx 3 minutes and drain.
- Mix the noodles and sauce mixture into the pork mince stir fry. Serve with cooked pak choy on the side. Garnish with toasted sesame seeds and spring onion greens sliced.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO UDON NOODLES
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 1.75L
