SPICY PORK & SHIITAKE UDON NOODLES - Cuisine Magazine - From New Zealand to the World

Ingredients

• 3 tablespoons extra virgin olive oil
• 500g pork mince
• 4 garlic cloves, roughly chopped
• 2cm piece of ginger, finely chopped
• 2 spring onions, finely chopped, plus extra, sliced, to serve
• 100g fresh shiitake mushrooms, sliced
• ½ wombok/Chinese cabbage (about 500g), finely sliced
• 80ml (⅓ cup) light soy sauce
• 80ml (⅓ cup) mirin
• 80ml (⅓ cup) saké
• 1 teaspoon caster sugar
• 400g dried udon noodles
• toasted white and black sesame seeds, to serve
• sesame oil, to serve
• CHILLI OIL
• 200ml vegetable oil
• 4 garlic cloves, finely chopped
• 2 spring onions, finely sliced
• 2 tablespoons dried chilli flakes
• 1 teaspoon hot chilli powder
• 1 tablespoon sesame seeds
• 1 teaspoon sea salt