Szechuan Pork Udon Noodles by Meg at FitFoodieFeed

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These noodles are sticky, a little bit spicy and absolutely delicious, making the perfect fakeaway!  The pork mince takes on the flavours so nicely and you can spice up or down as you please.  

Recipe courtesy of Megan Harris @Fitfoodiefeed 

Prep time: 5 mins

Cook time: 15 mins

Serves: 2

Cooking Skill: Easy

Ingredients

275g 5% fat pork mince
1 teaspoon oil of choice
120g green beans, trimmed and cut into thirds
1 small onion, peeled and diced
2 garlic cloves, peeled and crushed
1 teaspoon fresh root ginger, finely chopped
For the sauce:
1 tablespoon soy sauce
1 teaspoon fish sauce
2 tablespoons ketjap manis
2 teaspoons sriracha sauce
1 tablespoon water
275g straight-to-wok udon noodles
Optional- Fresh chillies/ chilli flakes, if you like it hot,
For the toppings:
Chopped spring onion
Sliced chillies
10g crushed salted peanuts

Method

Step 1

Heat the oil in a wok and fry the green beans over a high heat for a few minutes until browned, then set aside.  

Step 2

To the same pan fry off the onion, garlic and ginger for a few mins until softened, then add the pork for a few more minutes until cooked through.  

Step 3

Meanwhile, mix the ingredients for the sauce together.  

Step 4

Once the pork is cooked, pour in the sauce and stir in the green beans, then toss in the noodles for a few minutes until coated.  

Step 5

Top with the spring onions, chillies and crushed peanuts!

Method

Step 1

Heat the oil in a wok and fry the green beans over a high heat for a few minutes until browned, then set aside.  

Step 2

To the same pan fry off the onion, garlic and ginger for a few mins until softened, then add the pork for a few more minutes until cooked through.  

Step 3

Meanwhile, mix the ingredients for the sauce together.  

Step 4

Once the pork is cooked, pour in the sauce and stir in the green beans, then toss in the noodles for a few minutes until coated.  

Step 5

Top with the spring onions, chillies and crushed peanuts!

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