Chilli and soy glazed pork with udon noodles

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How to make Chilli and soy glazed pork with udon noodles

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 2 tablespoons peanut oil
  • 600g Coles Australian Pork Fillet
  • 1/3 cup (80ml) soy sauce
  • 2 tablespoons mirin seasoning
  • 2 teaspoons grated fresh ginger
  • 2 long red chillies, thinly sliced
  • 440g pkt udon noodles
  • 300g pkt Coles Australian Superfood vegetable stir-fry
  • Sesame seeds, toasted, to serve
  • Sliced spring onion, to serve

Method

  • Step 1 Heat the oil in a large frying pan over medium-high heat. Season the pork and cook, turning, for 6 mins or until browned. Cover. Reduce heat to medium-low. Cook, turning occasionally, for a further 5 mins or until cooked through.
  • Step 2 Combine the soy sauce, mirin, ginger and chilli in a jug. Add to the pan. Cook, uncovered, turning pork occasionally, for 4 mins or until sauce thickens and pork is coated.
  • Step 3 Meanwhile, place the udon noodles in a heatproof bowl. Cover with boiling water. Stand for 2 mins. Separate the strands with a fork. Drain.
  • Step 4 Transfer the pork to a plate, reserving the glaze in the pan. Cover the pork to keep warm.
  • Step 5 Increase heat to medium. Add the stir-fry vegetables to the pan and stir-fry until vegetables are just tender. Add the noodles and cook until heated through.
  • Step 6 Thickly slice the pork. Divide the noodle mixture among serving bowls. Top with the pork and sprinkle with sesame seeds and spring onion to serve.

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