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2 packs (400g or 14 oz in total) pre-cooked udon noodles*
2 tsp sesame oil
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
4cm (2 inch) piece ginger, peeled and cut into finel strips
4 spring onion (scallions), white and green parts sliced and kept separate
1 tbsp sesame seeds, plus extra to serve
400g (0.9lb) pork mince
1 cup sliced Asian green vegetables e.g. bok choy, pak choy
¼ cup soy sauce
1 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.
– You can find pre-cooked vacuum-sealed packages of udon noodles in the Asian aisle or fridge section of major supermarkets or from your Asian grocer. You can also find frozen udon noodles at your Asian grocer.
Easy and best Noodles
Make these all the time, so easy and quick to chuck together. Delicious too, I always double the amount of Asian greens and add Brocolli to.
SO FAST AND SO YUM
OMG udon noodles cook so fast, this is an awesome meal to have up my sleeve
Perfect, fast and delicious
This recipe just works! I threw in a couple of handfuls of snow peas in addition to the bok choy. Next time I will add a few more veggies. And there will definitely be a next time! Thanks Marion!