Creamy egg, homemade barbecue pork and noodles are topped off with a salty, gingery spring onion topping. This epic green sauce is the definition of addictive and can be used with almost anything: fried rice, noodles, roasted chicken. It will keep in the fridge for a week.
250g (9 oz) dried udon noodles
2 tbsp vegetable oil
1 tbsp finely chopped ginger
4 garlic cloves, finely chopped
100g (3.5 oz) spinach, sliced
200g (7 oz) Homemade Chinese BBQ ‘Char Siu’ Pork (or use store-bought), cut into bite-sized pieces
2 tbsp light soy sauce
1 tbsp oyster sauce
4 fried eggs (optional)
chilli flakes to serve (optional)
Spring onion & ginger sauce:
1 tbsp finely chopped ginger
1 tsp sea salt
1 cup finely sliced spring onion (scallions)
¼ cup vegetable oil
2 tsp sesame oil
To make the spring onion & ginger sauce, place ginger, salt and spring onion into a mortar and give it a light pounding with your pestle to create a rough paste. Heat vegetable oil and sesame oil until hot (it’s hot when a wooden spoon will cause bubbles when dipped into the oil) then carefully pour over the spring onion mixture. Stir to combine and set aside until ready to serve.
Cook the noodles in boiling water until just tender. Drain and set aside.
Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the spinach and stir-fry until just wilted. Add the pork and stir-fry for another 30 seconds. Add the cooked noodles, soy sauce and oyster sauce and stir-fry until well combined. Add 2 heaped tablespoons of the spring onion & ginger sauce and toss until well combined.
Remove from heat and divide noodles among serving bowls. Top with a fried egg and chilli flakes, if using. And add another dollop of spring onion & ginger sauce.
