Sometimes nothing hits the spot like a meaty stir fry. Lashings of flavour, quick and easy to cook, and far healthier than most takeaway meals. This version uses thick udon noodles for more bite, especially tasty in the wholewheat versions. Char siu pork is such a fantastic dish, and far easier to replicate at home than more people realise. Although often served in buns or as part of a rice dish, it makes a great add to a stir fry.
Stir Fry Udon Noodles with Char Siu Pork
- 700 g pork belly remove the skin but keep the fat
- 3 star anise
- 2 tsp Chinese five spice powder
- 4 cloves garlic
- 60 g dark brown sugar
- 2 tbsp water
- 3 tbsp black bean sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 dates pitted
- 1 tsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tsp mild chili powder
- 700 g stir fry veg Best if you prepare your own mix of whatever is good. We love to include red onion, sprouting, cabbage, spring onion, red pepper… whatever you want to use. Cut into fine strips, chunks etc, remember that the overall sizes should be similar, or to stagger cooking so that everything is ready at the same time.
- 400 g dried udon noodles
- 2 tbsp vegetable oil
- Cut the skin off the pork, but leave as much fat as possible. Fill a large sauce pan with water, add the star anise, the 5 spice powder and the pork, and bring to the boil over a medium heat. Simmer for 40 minutes, then remove from the heat. Allow to cool.
- Add the garlic cloves, sugar, water, black bean sauce, soy sauce, rice wine vinegar, dates, sesame oil, five spice powder and chili powder into a food processor, and blitz until a smooth paste.
- Remove the pork from the cool broth, and place on a cutting board. Cut into 8 strips/lengths. Place into a shallow dish, and cover with half of the Hoi sin sauce. Place into the refrigerator for at least 3 hours to marinate.
- You can either fry the pork over a medium heat in a little oil in a large frying pan, or place on a baking sheet in a high (200C, 180C fan, gas mark 6) oven. Either way will take approx 20-30 minutes, until the pork is blackened and golden.
- Heat a large pan of water over a high heat. Add the noodles to the boiling water, and cook for the time indicated on the packet.
- Heat a wok over a high heat, add the vegetable oil to the wok, then toss in the vegetables, and stir fry until just cook. Keep on a high heat and move them around as they cook, you don't want the vegetables to steam.
- Drain the noodles, add to the wok with the remaining Hoi sin sauce, stir through remove from the heat.
- Pile the noodle stir fry high into four bowls. Serve two slices of pork over each dish.