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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté garlic, ginger and green chillies in oil until fragrant.
Add diced onion and cook until soft.
Add marinated pork mince and cook until the color changes.
Stir in diced tomatoes and cook until soft and saucy.
Add dark soy sauce and season with salt, pepper and chilli.
Boil udon noodles and blanch bok choy for 2–3 minutes. Drain.
In a bowl, mix garlic, spring onion, Sichuan pepper, chilli flakes, MSG, vinegar and dark soy sauce.
Pour hot oil over the mixture and stir.
Add noodles, bok choy and chilli pork mince on top.
Garnish with furikake or sesame seeds and cilantro. Mix and serve.
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Marinate the pork mince with 2 tbsp chilli powder and 1 tbsp salt before cooking.
Can I use fresh udon noodles instead of dried?
Yes, you can use fresh udon noodles. Adjust the cooking time as fresh noodles cook faster.
Is there a substitute for Sichuan pepper?
You can use black pepper as a substitute, but it will have a different flavor profile.
Can I omit the MSG?
Yes, you can omit MSG if you prefer not to use it.
What can I use instead of furikake?
You can use sesame seeds as an alternative to furikake.
How spicy is this dish?
The dish is quite spicy due to the chilli powder and chilli flakes, but you can adjust the spice level to your preference.
