CHILLI PORK & GARLIC CUCUMBER

SERVES 4 PREP 15 MINS + MARINATING COOK 15 MINS

◆ 2 Lebanese cucumbers, seeded, sliced (see tip)

◆ 1 tsp table salt

◆ 500g minced pork

◆ 2 tsp soy sauce

◆ 2 tsp Chinese cooking wine

◆ 2 tsp fish sauce

◆ 1 tsp cornflour

◆ 270g packet udon noodles

◆ 1 tbsp vegetable oil

◆ 1 tsp chilli flakes

◆ 3 garlic cloves, thinly sliced

◆ 1 tbsp water

◆ 2 tsp sesame seeds, toasted

◆ snow-pea sprouts, to serve

1 In a large bowl, sprinkle cucumber slices with salt. Set aside 20 mins to draw out juices. Drain.

2 Place pork mince in a large bowl. In a small jug, combine soy, wine and fish sauce.

Pour half sauce mixture and cornflour over pork. Mix well. Marinate 15 mins.

3 Meanwhile, in a large saucepan of boiling water, cook noodles following packet instructions. Drain well, return to saucepan and keep warm.

4 In a wok or large saucepan, heat half oil on high. Stir-fry pork mixture 4-5 mins, breaking up lumps, until evenly browned. Add chilli flakes and stir-fry

1 min. Remove from wok.

5 In same wok, heat remaining oil on high. Stir-fry garlic 30 secs until light golden. Add cucumber and stir-fry 1 min. Return pork to wok with remaining sauce mixture and water. Stir-fry 1-2 mins to heat through.

6 Serve on a bed of noodles, sprinkled with sesame seeds and garnished with snowpea sprouts.