Sesame Lean Pork & Mushroom Udon Noodle Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add your lean pork mince (remove the paper if required!) with a pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

While the lean pork mince is cooking, dissolve your honey, mirin, rice vinegar, ginger & garlic paste and soy sauce in 100ml [150ml] [200ml] boiled water – this is your soy stock

Once the lean pork mince is beginning to brown, crumble your chestnut mushrooms directly into the pan, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Cook for 2-3 min or until the mushrooms are starting to soften

Meanwhile, trim, then slice your spring onion[s] finely, keeping the whites and greens seperate

Add the spring onion whites, your udon noodles, soy stock and a grind of pepper to the pan, gently separating the noodles as you add them to the pan

Cook, covered for 2-3 min, stirring occasionally until the noodles are soft and the pork is cooked through (no pink meat!)

Once the noodles have softened, remove the pan from the heat and add your toasted sesame oil and stir it all together – this is your sesame lean pork & mushroom udon noodle stir-fry