Chilli Pork & Garlic Cucumber

SERVES 4 PREPARATION 15 MINUTES (PLUS MARINATING) COOKING 15 MINUTES

2 Lebanese cucumbers,

seeded, sliced (see tip) 1 teaspoon table salt 500g minced pork 2 teaspoons soy sauce 2 teaspoons Chinese

cooking wine 2 teaspoons fish sauce 1 teaspoon cornflour 270g packet udon noodles 1 tablespoon vegetable oil 1 teaspoon chilli flakes 3 garlic cloves, thinly sliced 1 tablespoon water

2 teaspoons sesame seeds,

toasted snow pea sprouts to serve

1. In a large bowl, sprinkle cucumber slices with salt. Set aside for 20 minutes 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 of this mixture and cornflour over pork, mixing well.

Marinate for 15 minutes.

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

4. In a wok or large saucepan, heat half the oil on high. Stir-fry pork mixture for 4-5 minutes, breaking up lumps, until browned. Add chilli flakes and stir-fry for 1 minute. Remove from wok.

5. In the same wok, heat remaining oil on high. Stir-fry garlic for 30 seconds or until light golden. Add cucumber and stir-fry for 1 minute. Return pork to wok with remaining sauce mixture and water. Stir-fry for 1-2 minutes to heat through.

6. Serve on noodles, sprinkled with sesame seeds and sprouts.