Stir-fry Pork Udon Noodles
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Stir-fry Pork Udon Noodles
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How to make this recipe
Start by adding half of the oil into a deep frying pan and increase the heat to high to preheat the oil. Meanwhile, add the sugar into the mince packet and mash around with your spatula.
Once the oil is hot, add the broken up mince into the pan and distribute evenly, before seasoning with salt. Then leave without stirring for 4 minutes to brown and then start to turn over, using your spatula break the mince apart and move the mince around the pan to brown evenly. Remove the browned mince from the pan.
Next, brown the mushrooms and leave in pan without stirring for around 3 minutes.
Turn the mushrooms after around 3 minutes and then reduce the heat. Add the ginger and the sliced spring onion (reserving some of the greener end for garnish) and fry for a couple of minutes.
Now add the noodles to the pan and pour over the boiling water, before placing the pak choi on top.
Bring the heat up to high and leave for around 3 minutes – don’t try and separate the noodles yet! Once the water has mostly evaporated, then use your tongs to separate the noodles. Add the soy sauce and rice wine vinegar into the pan with the mushrooms and stir to incorporate. The add the pork back into the pan along with the noodles, ensuring they are making contact with the bottom of the pan.
Serve with a wedge of lime, some fresh coriander and the reserved spring onion. Add some pepper and if you want some heat, add some sriracha or chilli flakes.
Stir-fry Pork Udon Noodles
Ingredients
- 500 g (less 5% fat) lean pork mince (£2.35)
- 250 g chestnut mushrooms, chopped (£0.59)
- 50 g spring onions, finely chopped (£0.37)
- 50 g ginger, grated (£0.50)
- 600 g udon noodles (£1.40)
- 200 g pak choi, cut in quarters (£0.90)
- 1 lime, cut into wedges (£0.20)
- Bunch of coriander £0.50
Cupboard Essentials
- 5 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp rice wine vinegar
- 1-2 tbsp rapeseed oil
- Chilli flakes
- 200 ml boiling water
Method
- Add half of the oil into a deep frying pan. Increase the heat to high and preheat the oil. Meanwhile, add the sugar into the mince packet and mash around with your spatula. Once the oil is hot, add the broken up mince into the pan and distribute across the pan, season with salt. Leave without stirring for 4 minutes to brown. Then, after the pork is starting to brown on one side, start to move the parts of the mince in the cooler part of the pan with less browning to the hotter areas. Break the mince apart with your spatula and leave again to brown. Remove the browned mince from the pan.
- Next, brown the mushrooms using the same method as before. This should take around 6 minutes. Then reduce the heat and add the sliced spring onion (reserving some of the greener end for garnish) and ginger for a couple of minutes.
- Add the noodles to the pan and pour over the water before placing the pak choi on top. Bring the heat up to high and leave for around 3 minutes – don’t try and separate the noodles yet! Once the water has mostly evaporated, then use your tongs to separate the noodles.
- Next, add the soy sauce and rice wine vinegar into the pan and stir to incorporate everything. Add the pork back into the pan along with the noodles, ensuring they are making contact with the bottom of the pan.
- Serve with the reserved spring onion, a wedge of lime, pepper and some fresh coriander. If you like your food hot, add a hit of sriracha or chilli flakes.
Nutrition
Stir-fry Pork Udon Noodles
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