PORK & UDON NOODLE STIR-FRY

PREP + COOK TIME 20 MINUTES SERVES 4

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

1/3 cup (80ml) chinese cooking wine (shao hsing)

600g pork mince

2 teaspoons sesame oil

1/3 cup (80ml) kecap manis

1/4 cup (60ml) sweet chilli sauce 2 tablespoons vegetable oil

300g green beans, trimmed, halved diagonally crossways

250g baby corn, halved lengthways

440g fresh udon noodles (see tips on page 59)

2 green onions, sliced thinly

2 tablespoons fresh coriander leaves

1 Combine garlic, ginger, cooking wine and mince in a bowl.

2 Combine sesame oil, kecap manis and sweet chilli sauce in a jug.

3 Heat vegetable oil in a wok over high heat; stir-fry mince mixture, breaking up lumps with a spoon, for 5 minutes or until browned. Add beans and corn; stir-fry for 2 minutes or until vegetables are almost tender.

4 Add sauce mixture and noodles to wok; stir-fry for 3 minutes or until heated through. Stir in half the green onion. Top with coriander and remaining green onion.