1tbsp Brown bean or chilli bean sauce
1tbsp Hoisin sauce
2tbsp Soy sauce
1tsp Soft brown sugar
2tbsp Peanut oil
4 Spring onions (finely sliced)
500g Minced pork
1tbsp Chinese rice wine or water
180g Hakubaku udon noodles
Spicy Pork Udon Noodles
NB; Brown bean sauce is available from asian food stores.
STEP ONE:SPICY SAUCE
Mix together, the brown bean sauce, hoisin sauce, soy sauce, water and sugar in a bowl.
Peel the cucumber.
Pare lengthwise into ribbons using a vegetable peeler.
Cut these ribbons into matchstick-sized strips and set aside.
Heat a wok (or frypan) until hot.
Add the oil and stir-fry most of the spring onions for 30 seconds.
Add the pork anf stir-fry for a few minutes until browned.
Add the spicy sauce mix and stir-fry for about 5 minutes until the water has evapourated.
NB:(The oil rises to the surface and the pork smells sweet and spicy)
Mix the cornflour with the rice wine or water and add this to the meat, stirring continually.
STEP FOUR:UDON NOODLES
Cook udon noodles according to packet instructions.
Drain well and place in a large bowl.
Add the spicy pork mixture to the noodles and toss well.
Divide mixture into four deep, warmed bowls.
Scatter with cucumber and spring onions.
Serve immediately (a dish suitable to be eaten with chopsticks).