Ingredients
| 400g pork mince | |
| 3 cloves garlic, chopped | |
| 1 tablespoon grated ginger | |
| 2 spring onions, whites finely chopped and greens finely sliced | |
| 3 tablespoons chopped coriander | |
| 1 tablespoon soy sauce | |
| 1 tablespoon black bean sauce | |
| 1 tablespoon oyster sauce | |
| 1 tablespoon black vinegar | |
| 1 cup chicken or vegetable stock | |
| 2 tablespoons oil (peanut, rapeseed or similar) | |
| 300g bok choy, leaves separated, stems finely sliced | |
| 200g dry udon or other similar noodles | |
| 200g bean sprouts | |
| chilli oil or sauce, to serve (optional) |
For this recipe you need to use noodles that will cook in about 7-8 minutes (if they cook more quickly they will lose texture). They also need to be quite separate, not tightly clumped, when dry – I find dry udon are perfect. Pork mince holds together well and beef is also fine, but chicken mince tends to fall apart – although it still tastes great. I have purposely not added any spicy heat to make the noodles family friendly, so add heat to individual taste with chilli oil or chilli sauce such as sriracha.
Instructions
| 1. | In a bowl, mix together the pork mince, garlic, ginger, spring onion whites and coriander with a pinch of salt. |
| 2. | In a jug, mix together the soy, black bean and oyster sauces, black vinegar and stock. |
| 3. | In a pan, heat the oil to medium hot. |
| 4. | Take dessert spoon-sized portions of mince and form into rough meatballs, then add to the pan and cook without moving for about 2 minutes. |
| 5. | Once the bottoms are turning golden, flip them over. |
| 6. | Spread the finely sliced bok choy stems evenly over the top and then the noodles, separating them as you do. |
| 7. | Pour over the stock mix, cover and cook for 5 minutes. |
| 8. | Add the bean sprouts and bok choy leaves, cover and cook for a further 3 minutes. |
| 9. | Toss all together and serve with spring onion greens and chilli oil or sauce. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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