360g Hakubaku udon noodles
600g Pork mince
1 Brown onion (finely sliced)
1 Red capsicum (finely sliced)
2 small Fresh red thai chillies (finely chopped)
1 cup Fresh coriander (roughly cut)
2/3 cup Bean sprouts
1tbsp Oil (for cooking)
20g Fresh lemon grass (finely chopped)
2tbsp Japanese soy sauce
60ml Lemon juice
1tbsp Palm sugar (grated)
2 Spring onions (finely sliced, diagonally) for garnish
Pork Mince Stir-fry with Udon Noodles
STEP ONE:COMBINED SAUCES
In a small jug combine the soy sauce, palm sugar and lemon juice.
STEP TWO:UDON NOODLES
Cook noodles according to packet instructions.
Drain well, then set aside.
Heat half the oil in a wok.
Stir-fry pork until cooked.
Remove from wok and set aside.
Heat the remaining oil in the wok.
Add the onion, capsicum and lemon grass and stir-fry until onion is soft.
Return pork to the wok along with the noodles and combined sauces.
Stir-fry until heated through.
Remove from heat, then add the chilli and coriander, gently stirring to combine.
Divide stir-fry between 4 deep serving bowls.
Garnish with a sprinkling of spring onion.