Ingredients
- 500g Pork mince
- 3tbls Oil
- 4 garlic cloves, chopped
- 2cm piece of ginger, finely chopped
- 2 spring onions, finely chopped, plus extra to serve
- 100g fresh shiitake mushrooms, sliced
- 1/2 wombok (500g), finely sliced
- 80ml light soy sauce
- 80ml sake
- 80ml mirin
- 1tsp caster sugar
- 400g dried udon noodles
- toasted white and black sesame seeds, to serve
- Sesame oil
- Chilli oil:
- 200ml oil
- 4 garlic cloves, chopped
- 2cm piece of ginger, finely chopped
- 2 aping onions, finely sliced
- 2 tbls dried chilli flakes
- 1 tsp hot chilli powder
- 1 tbls sesame seeds
- 1tsp sea salt
Method
- 1. For the chilli oil, heat the oil in a small saucepan over a medium heat. Add the remaining ingredients and fry for 1-2 minutes or until fragrant and golden. Transfer to a jar and allow to cool before using.
- 2. Heat half of the oil in a large frying pan or wok over high heat and brown the mince, breaking up any lumps with the back of a spoon. Transfer to a bowl and reduce the heat to medium. Pour in the remaining oil and fry the garlic, ginger, spring onion and mushrooms for 3 minutes until fragrant and beginning to soften. Add the wombok and cook everything for a further 2 minutes or until the wombok has begun to wilt. Return the mince to the pan and add the soy, mirin, sake and sugar, stirring well to combine. Simmer until the sauce has reduced slightly and the cabbage is cooked but not soft.
- 3. Cook the noodles according to the packet instructions. Drain and add to the pan, tossing so that the noodles are well coated. Spoon into bowls and top with extra spring onion, a scattering of sesame seeds and a small drizzle of sesame oil. Spoon some of the chilli oil on top of each bowl and serve.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
