Olive oil – drizzle
Ginger – 1 Knob
Garlic – 3 cloves
Green beans – 100grams
Baby Corn – punnet
Asian Greens – 1 bunch
Water – 1/4 cup
Oyster Sauce – 50grams
Honey – 1 tablespoons x 2 uses
Udon Noodles – 1 packet
Pork Mince – approx. 500-600 grams
Salt – 1/4 teaspoon
Lime – 1
Coriander – 1 bunch
Roasted cashews – 100grams
Honey Pork Noodles
1. Finely grate the ginger.
2. Grate the garlic – or use a garlic press.
3. Trim the green beans & slice in half.
4. Baby Corn – halve lengthways.
5. Asian Greens – roughly chop.
Combine water, soy sauce, oyster sauce and half the honey – set aside.
Boil a medium saucepan of water, once boiled Add Udon Noodles and cook for 8-10 minutes or until tender. After steps 1-5, Drain & refresh under colder water.
Whilst Noodles are cooking; heat a drizzle of olive oil in large frying pan or wok over high heat. Add Pork Mince and ginger – cook approx. 5minutes, breaking mince into small pieces until browned.
Add salt, garlic & remaining honey (half the amount if you do not like it too sweet).
Cook 1-2 minutes or until fragrant.
Transfer to a medium bowl.
Return pan to high heat and add drizzle of olive oil. Add green beans baby corn & Asian greens and cook for 3-4 minutes or until soft.
Add soy mixture and simmer 2 minutes.
Add udon noodles and pork mixture – toss to coat and heat through.
Divide sweetened soy pork noodles into bowls. Serve with chopped cashew nuts on top and garnish with coriander.