Thai-Style Peanutty Pork Udon Noodles

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 drizzle of vegetable oil over a high heat

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

While the mince is cooking, add your udon noodles to a large bowl, cover them with boiled water and set aside to soak for 4-5 min

Tip: Gently separate the noodles with a fork!

Peel and grate (don't chop!) your garlic

Once the mince has had 3-4 min, add the grated garlic to the pan and cook for 1-2 min or until fragrant

Drain the soaked noodles, reserving a cup of starchy noodle water

Add 150ml [195ml] [255ml] reserved starchy noodle water to the pan with your peanut butter, soy sauce, half your white wine vinegar (you'll use the rest later!) and a pinch of sugar

Give everything a good mix up and cook for 1-2 min or until the sauce has slightly thickened

Once the sauce has slightly thickened, add your shredded veg mix to the pan and cook for 1-2 min or until the veg has softened slightly

Meanwhile, add a knob of butter to a small bowl and microwave for 30 secs or until melted

Once the veg has softened slightly, add half your red Thai curry paste (save the rest for later!) to the pan with the drained udon noodles

Gently stir it all together and cook for a final 1 min or until the sauce is a cream-like consistency and the mince is cooked through (no pink meat!)

Tip: Add a splash more starchy noodle water if your sauce is looking a little dry!

Add the remaining white wine vinegar and the remaining red Thai curry paste to the bowl with the melted butter and whisk together – this is your red Thai curry butter