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300g (10.5 oz) broccolini, trimmed, halved lengthwise
1 tbsp sesame oil
½ tsp sea salt
1 packet (about 270g or 9.5 oz) dried udon noodles
¼ cup oyster sauce
¼ cup soy sauce
1 tbsp smooth peanut butter
2 tbsp homemade chilli oil (or to taste), plus 1 tsp of the chilli powder from the oil
1 tbsp vegetable oil
1 onion, sliced
5 garlic cloves, finely chopped
500g (1 lb) pork mince
Preheat oven to 200°C (390°F). Line a baking tray with some baking paper.
Add broccolini to a bowl, along with the sesame oil and salt. Give everything a good mix until the broccolini is evenly coated, then transfer to tray and spread out into an even layer. Pop the tray in the preheated oven and roast for 15 minutes or until charred at the edges.
Meanwhile, cook the udon noodles in boiling water according to the packet instructions. Drain and rinse under cold running water to cool them down and stop them cooking further.
While your noodles are cooking, make your sauce. In a large bowl, place the oyster sauce, soy sauce, peanut butter, chilli oil and chilli powder. Whisk until combined.
Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and garlic and stir-fry for about a minute until just softened. Add the pork and stir-fry for 3-4 minutes or until the pork is just cooked. Add the roasted broccolini, cooked noodles and your sauce mix. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Remove from heat and divide among serving bowls. Drizzle with extra chilli oil if desired.
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