Sesame 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 a kettle

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

Once hot, add your 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 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 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 separate

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

Cook, covered, for 2-3 min, stirring occasionally until the noodles are soft and coated in the sauce and the pork mince 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 pork & mushroom udon noodle stir-fry