Pork & Sesame Udon Noodles with Chinese Greens 

Thu, 4 June 2026

Serves 4

Perfect for a Midweek dinner quick, colourful, and packed with flavour.

Ingredients

For the Pork

500g pork mince
1 tbsp vegetable oil
2 cloves garlic, finely chopped (10g)
1 tbsp fresh ginger, finely grated (15g)

For the Sauce

4 tbsp light soy sauce (60ml)
2 tbsp oyster sauce (30ml
1 tbsp sesame oil (15ml)
1 tbsp honey (20g)
1 tbsp rice wine vinegar (15ml)
1 tsp chilli flakes (optional)

Noodles and Greens

800g cooked udon noodles 2 x 400g packs1 pak choi sliced
Handfull tenderstem broccoli cut into bite-sized pieces
Handfull Chinese leaf Napa cabbage shredded
Handfull Spring Onions Sliced

Garnish 
2 tbsp toasted sesame seeds 
1 tbsp crispy chilli oil (optional) 
Fresh coriander leaves


Method 
Mix the sauce 
Combine soy sauce, oyster sauce, sesame oil, honey, rice wine vinegar and chilli flakes in a bowl. 
Cook the pork 
Heat the oil in a large wok or frying pan. 
Add garlic and ginger and cook for 30 seconds. 
Add the pork mince and stir-fry for 5–6 minutes until browned and slightly caramelised. 
Cook the greens 
Add the broccoli first and cook for 2 minutes. 
Add the pak choi and Chinese leaf and cook for another 2 minutes until just wilted but still vibrant. 
Add noodles 
Toss in the udon noodles and break them apart gently. 
Pour over the sauce and stir-fry for 2–3 minutes until everything is coated and heated through. 
Finish 
Stir through the spring onions. 
Serve topped with sesame seeds, coriander and a drizzle of chilli oil.