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Spicy ground pork udon
Serves 2 Starters and mains
Ingredients
- 1tbsp vegetable oil
- 350g minced pork
- 1tbsp minced garlic
- 1tbsp minced ginger
- 2tbsp doubanjiang (fermented chilli bean paste)
- 2tbsp honey
- 1tbsp white rice vinegar
- 1tbsp light soy sauce
- 2tsp dark soy sauce
- 2tsp chicken stock powder
- 3 spring onions, roughly chopped into 5cm lengths
- 150g pak choi, cut into bite-sized pieces
- 300g straight-to-wok udon noodles
- 1tbsp Chinese chilli oil
Method
Put a wok over a medium-high heat, add the oil and then the pork and fry for 2–3 minutes or until slightly golden brown. Add the minced garlic and ginger and continue to fry until fragrant. Stir through the doubanjiang, along with the honey, vinegar, light and dark soy sauces, chicken stock powder and 250ml water and bring to the boil.
Once all the ingredients are well combined and hot, turn down to a simmer and add the spring onions and pak choi. Continue to cook for 2 minutes, add the noodles and chilli oil and gently toss to combine the ingredients, then divide between 2 serving bowls.
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