Pork ja-ja men with udon

SERVES 4

80 ml (1/3 cup) vegetable oil

2 spring onions, white part and green part, thinly sliced (kept separate)

1 small onion, finely chopped

2 garlic cloves, finely chopped

2½ tsp finely chopped ginger

750 gm coarse pork mince

1½ tsp brown sugar

60 gm chilli bean sauce (see note)

3 tsp tamari

2 tsp rice vinegar, plus extra, to taste

500 gm dried udon noodles

2 small Lebanese cucumbers, peeled, seeded, halved lengthways, sliced

Coriander leaves and black sesame seeds, to serve

1 Place oil in a wok over medium-high heat, add white part of spring onions and onion, stir-fry until softened but not coloured (1 minute). Add garlic and ginger, and stir-fry until fragrant (20-30 seconds), then add pork and stir-fry until browned (5 minutes). Add sugar and ¼ tsp salt, stir to dissolve sugar (30-40 seconds), then add 125ml (½ cup) water, chilli bean sauce and tamari, and stir until liquid has reduced (2 minutes). Add vinegar and simmer, stirring occasionally, until meat is cooked, sauce is thick and coats the meat (5 minutes). Keep warm.

2 Cook noodles according to packet instructions, drain. Divide noodles among bowls and spoon over pork and cucumber, and scatter with green part of spring onion, coriander and sesame. Note Chilli bean sauce is available from Japanese grocers.