Ingredients

  • 400g pre-cooked udon noodles
  • 400g minced pork
  • 250g paksoi
  • 3 spring onions
  • about a 4cm cube ginger
  • 3 cloves garlic
  • 1tbsp sesame oil
  • 1bsp sesame seeds
  • 50ml (thick) sweet soy sauce
  • 1tbsp (optional) chili powder

Instructions

  1. Heat a pot of water until boiling point, put the noodles in, and remove from the fire.
  2. After a minute, gently pick the noodles apart. Once separated, drain the water and toss the noodles with the sesame oil.
  3. Cut the spring onions and separate the white and green part. Mince the ginger and garlic.
  4. Also roughly cut the paksoi leaves. Save a handful of the harder white parts in cubes.
  5. Fry the pork mince on high heat with some oil.
  6. Make sure you separate the minced meat with a wooden spoon or spatula into small clumps.
  7. Once the clumps brown on the edges, add the white part of the spring onion, the white part of the paksoi, the ginger and garlic.
  8. Fry for a couple of minutes on high heat.
  9. Add half of the sesame seeds and all of the paksoi leaves.
  10. Add the noodles, the soy sauce and the chili powder.
  11. Stir fry for another few minutes, making sure the pork is cooked through, the sauce is thick and the paksoi leaves have shrunk a little.
  12. Top with the rest of the sesame seeds and the green part of the spring onion.