|1 Tbsp||Canola oil, or rice bran oil|
|400 g||Udon noodles (Main)|
|300 g||Pork mince (Main)|
|1 bunch||Spring onion, trimmed and cut into lengths|
|250 g||Button mushrooms, thickly sliced|
|2 Tbsp||Thai red curry paste (Main)|
|165 g||Coconut milk|
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- Heat a wok or frying pan, add a little oil and stir-fry onion and pork mince for 5 minutes to brown. Remove to one side.
- Add a little more oil and stir-fry mushrooms and spring onions for 3 to 4 minutes over a high heat. Remove to one side.
- Add curry paste and coconut milk to the pan and simmer for 1 minute, stirring to combine. Return mince and vegetables to the pan and stir-fry to combine.
- At the same time, place udon noodles (or any other noodles as a substitute, if preferred) in a bowl and cover with boiling water, stir to separate noodles then drain well. Place noodles in bowls and top with curried pork and mushrooms.