1 tbsp vegetable oil
350g minced pork
1 tbsp finely grated garlic
1 tbsp finely grated ginger
2 tbsp doubanjiang (fermented chilli bean paste)
2 tbsp honey
1 tbsp white rice vinegar
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp chicken powder
3 spring onions, cut into
5cm lengths 150g pak choi, cut into bite-sized pieces 300g straight-to-wok udon noodles
1 tbsp Chinese chilli oil
1 Heat a wok over a medium-high heat, add the oil, then the pork, and fry for 2-3 mins, or until slightly golden brown. Add the garlic and ginger and continue to fry until fragrant. Stir in the doubanjiang, honey, vinegar, soy sauces, chicken powder and 240ml water. Bring to the boil, then reduce the heat to a simmer and add the spring onions and pak choi.
2 Cook for 2 mins, then add the noodles and chilli oil, and gently toss to combine everything. Tip into bowls and serve.