440g packet shelf-fresh udon noodles
1/3 cup sweet chilli sauce
¼ cup soy sauce
2 tablespoons mirin
500g pork mince
1 tablespoon fresh ginger paste
1 clove garlic, crushed
400g green cabbage, coarsely chopped
5 green spring onions, thinly sliced diagonally
Prepare noodles according to packet directions. Drain.
Combine sauces and mirin in a small jug. Mix well.
Heat a lightly oiled, large, non-stick wok over a high heat. Add pork. Stir-fry for about 8 minutes, or until well-browned.
Add ginger, garlic, cabbage and onions to wok with pork. Stir-fry 2 minutes.
Add noodles and sauce mixture. Stir-fry for a further 2 minutes, or until noodles are hot. Serve.
TIP! Udon noodles are wheat-based Japanese noodles available in the Asian section of major supermarkets. For a change, replace with hokkien or egg noodles.