Pakoras and yogurt dip leftovers
Spicy Pork With Udon noodles
Spicy Pork with Udon noodles
2 packets udon noodles
3 British pork sausages
4 tablespoons of vegetable oil
3 tablespoons rice wine vinegar
1 teaspoon cornstarch
1 1/2 tablespoons cumin seeds
2 teaspoons coriander seeds
1/4 teaspoon freshly ground pepper
1 tablespoon grated ginger
2-3 spring onions, chopped keeping white parts and green parts separated
7 cloves garlic, crushed
1-2 chilli pepper, de-seeded and thinly sliced
3 tablespoons chilli oil (or olive oil if none)
1 teaspoon sugar
2 tablespoons soy sauce
1/2 teaspoon salt
1 small onion, thinly sliced
1/4 of a cabbage leaves, roughly chopped and blanched.
Squeeze the sausages out of their skins and mash then combine with 1 tablespoon vegetable oil, 1 tablespoon rice wine vinegar, and 1 teaspoon cornstarch. Leave to marinate.
In a dry pan over a medium heat, add the cumin seeds, coriander seeds, and pepper, and toast the spices for about 5 minutes.
Grind in a mortar & pestle and set aside.
Now chop all the vegetables, and boil a pan of water.
To make the sauce, heat 3 tablespoons of vegetable oil in a large wok type pan over medium heat.
Add the ginger and spring onion whites and cook for about 1 minute.
Next add the garlic and most of chilli, and cook for another minute. Turn up the heat and add the marinated pork, cook for a few minutes until it just starts to brown.
Now add 2 tablespoons rice wine vinegar, with the spice mixture, the chilli oil, sugar, garlic, vinegar, soy sauce, salt and onions.
Add a splash of water to deglaze if it starts to stick.
Meanwhile drop the noodles and cabbage into the boiling water and bring back to the boil, then simmer for 3 minutes
Transfer the cooked noodles and cabbage to the wok along with the spring onion greens and a little sliced chilli, toss together to coat in the sauce, add a little more soy sauce if it needs it then serve hot.