Yen Can Cook ~ Pork & Sesame Udon

3 packs udon noodles

2 teaspoons sesame oil

5 cloves garlic, minced

1/2 thumb sized ginger, julliened 

2 tablespoons sesame seeds,  plus more for serving

6-8 stalks spring onions, white and green parts chopped, kept separate

600g minced pork

2 bunches Baby Bok Choy, cut into bite-sized

Note: Can be replaced with Asian leafy green such as spinach, Napa Cabbage or Choy Sum.

80ml soy sauce

60ml mirin

Cooking oil

1 teaspoon chilli powder/chilli flakes/togaroshi 

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Step 1: Bring a pot of water to boil, put in the udon and gently separate them apart with a tongs. As soon as they are separated, transfer into a bowl and drizzle a bit of sesame oil to keep them from sticking together. Set aside.

Step 2: Heat cooking oil in a wok, saute the minced garlic and julliened ginger and white part of spring onion until fragrant. Add in sesame seeds and for another 30 seconds.

Step 3: Move the aromatics to one side of the wok and lay the minced pork out in a thin layer on the center of the wok. Allow it to cook and browns on the bottom, then break up meat into small bits with spatula and stir fry until almost cooked. 

Step 4: Add in the Baby Bok Choy and stir through for a minute. Add the udon (Step 1), soy sauce, mirin and chilli powder. Stir-fry until well combined and the vegetables are wilted and cooked (about 2-3 minutes).

Step 5: Add in the green part of spring onion and stir through.

Step 6: Sprinkle with sesame seeds and serve.