Serves 4
500g pork mince
2 tbsp fresh ginger, grated
2 garlic cloves, chopped
3 tbsp chilli-bean paste
1 tbsp chilli jam
2 tbsp vegetable oil
4 dried shiitake mushrooms,
soaked and sliced
¼ cup rice wine
2 tbsp oyster sauce
1 cup chicken stock
1 packet udon noodles
2 bird’s-eye chillies, chopped,
to serve
2 spring onions, sliced, to serve
coriander, to serve
1 Place mince, ginger, garlic, chilli paste, and jam in a bowl; mix to combine.
2 Heat oil in a frying pan; add pork mixture. Cook, stirring to break up mince, for 4-5 minutes or until liquid evaporates and meat begins to brown.
3 Add mushrooms, rice wine, oyster sauce, and stock and cook for another 3-4 minutes or until sauce thickens.
4 Meanwhile, cook noodles in a pot of salted boiling water for 3-4 minutes or until al dente. Add noodles to pan with pork mixture; toss to combine.
5 Sprinkle with bird’s-eye chilli, spring onions, and coriander. Serve.
