FRIDAY NIGHT NOODLES

feeds – 4

several generous glugs of sesame oil or vegetable oil

200g fennel sausages – removed from skins or 200g good quality pork mince or blitzed/chopped tofu.

¼ - ½ tsp chilli flakes

½ tsp white pepper

½ small pointed spring cabbage – finely shredded/shaved

1 spring onion – finely sliced

garnish –

½ red chilli – finely sliced

½ small bunch coriander – finely sliced

sauce –

several generous glugs of sesame seed oil – around 4 tbsp

generous glug of chinkiang vinegar/ black rice vinegar

generous glug of soy sauce

1 inch of ginger – minced/finely grated

 2 packs of udon noodles – 400g in total – cooked as per instructions – normally 2 minutes in boiling water.

Instructions –

Begin by adding your oil to a frying pan or wok. Place over a medium to high heat and add in your pork mince, sausage meat or tofu. Break this up with the back of your spatula and allow to darken in colour and crisp up. Next add in the chilli flakes and white pepper to taste, depending on how spicy you like your food, then add in your cabbage and spring onion cooking until the cabbage softens a little.

While this cooks, add all the sauce ingredients together and whisk or shake (in a jar ) until combined. Taste and adjust the sharpness and saltiness to your preference.

Cook the noodles as instructed on the packet then add these to the meat and vegetables. Thoroughly combine together then drizzle over the sauce and finish with a generous helping of chopped coriander and fresh red chilli. Serve hot.