SPICY PORK & SHIITAKE UDON NOODLES

I have a real love for udon noodles – they’re so comforting. It must have something to do with their thickness, I think. I never tire of eating them in different ways. In Tokyo, for breakfast, served in broth with tempura; topped with many slices of sudachi – a small green citrus fruit with a very sour flavour; or eaten cold with a dipping sauce. At home, though, I usually make them like this: fried with pork mince, wombok and shiitake, all topped with a spicy chilli oil.

Instructions

1.	For the chilli oil, heat the oil in a small saucepan over a medium heat.
2.	Add the remaining ingredients and fry for 1–2 minutes or until fragrant and golden.
3.	Transfer to a jar and allow to cool before using.
4.	Heat half of the olive oil in a large frying pan or wok over a high heat and brown the mince, breaking up any lumps with the back of a wooden spoon.
5.	Transfer to a bowl and reduce the heat to medium.
6.	Pour in the remaining olive oil and fry the garlic, ginger, spring onion and mushrooms for 3 minutes until fragrant and beginning to soften.
7.	Add the wombok and cook everything for a further 2 minutes or until the wombok has begun to wilt.
8.	Return the mince to the pan or wok and add the soy, mirin, saké and sugar, stirring well to combine.
9.	Simmer until the sauce has reduced slightly and the cabbage is cooked, but not soft.
10.	Meanwhile, cook the noodles according to the packet instructions.
11.	Drain and add to the pan or wok, tossing so that the noodles are well coated.
12.	Spoon into bowls and top with extra spring onion, a scattering of sesame seeds and a small drizzle of sesame oil.
13.	Spoon some of the chilli oil on top of each bowl and serve.