Pork & Sesame Udon Noodles

This dish is incredibly simple and delicious! It only takes about 15-20 minutes to make! Feel free to use any leftover vegetables you have if you don't have any Asian vegetables like Boy Choy or Pak Choy. Enjoy! :)

INGREDIENTS: 

• 2 packs pre-cooked udon noodles

• 2 tsp sesame oil

• 2 tbsp vegetable oil

• 3 garlic cloves, minced

• 4 cm (2 inch) piece ginger, peeled and chopped into small pieces

• 4 spring onion (scallions), sliced into small pieces

• 1 tbsp sesame seeds for garnish

• 1/2 to 1 lb ground pork

• 1 cup sliced Asian green vegetables (can use up any leftover vegetable to reduce food waste like bok choy and pak choy). Can substitute with slices of cabbage and thin slices of carrot

• 1/4 cup soy sauce

• 1 tsp chilli powder

INSTRUCTIONS: 

• 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. Do not overcook the noodles! Once the noodles are separated, drain, and transfer to a bowl. Toss the noodles with sesame oil.

• Heat the vegetable oil in a work 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 center of the wok or pan for the ground pork.

• Add the pork into the center space and spread it out. Allow the pork to cook for about a minute then use your spatula to break up the pork. Stir-fry until almost cooked.

• Add the Asian vegetables or leftover cabbage and carrot substitute. Stir-fry the vegetables with the pork for another 30 seconds.

• Add the noodles, soy sauce, and chili 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.

• Top with a drizzle of chili oil for an extra spicy kick!