Ingredients card / Shopping list
360g Hakubaku udon noodles
600g Pork Fillet (thinly sliced)
350g Baby bok choy (coarsely chopped)
350g Baby spinach leaves
1 Star anise (crushed)
1 clove Garlic (crushed)
60ml Oyster sauce
2tbsp Japanese soy sauce
2tbsp Sweet sherry
1tbsp Brown sugar
pinch Five-spice powder
Recipe By: Hakubaku
Serves 4 adultsIntroduction
it's all about the aromas, you know.
In a small jug, place the star anise, oyster sauce, soy sauce, sherry, garlic, sugar and five-spice and stir to combine.
STEP TWO:UDON NOODLES
Cook the noodles according to packet instructions.
Drain, then rinse under cold running water.
Drain well, then set aside.
Heat oil in a wok.
Add pork (in small batches) and stir-fry until cooked through.
Return pork to the wok along with the sauce, noodles, bok choy and spinach.
Stir-fry until greens are wilted.
Remove from heat.
Ladle stir-fry into 4 deep serving bowls and serve hot.