Curried pork and mushrooms with udon noodles
400g udon noodles (or any other noodles as a substitute, if preferred)
1 tbsp canola or rice bran oil
1 onion, chopped
300g pork mince
250g button mushrooms, thickly sliced
1 bunch spring onions, trimmed and cut into lengths
2 tbsp Thai red curry paste
165g can coconut milk
1. 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.
2. 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.
3. 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.
4. At the same time, place noodles 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.
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