Ready in 30 minutes, this Chilli and soy-gazed pork recipe is an effortless dinner option that will wow the family. Served with udon noodles, it’s fresh and warming all-in-one.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs peanut oil
600g Coles Australian Pork Fillet
⅓ cup (80ml) soy sauce
2 tbs mirin seasoning
2 tsp grated fresh ginger
2 long red chillies, thinly sliced
440g pkt udon noodles
300g pkt Coles Kitchen Superfood Stir-fry Vegetables
Sesame seeds, toasted, to serve
Sliced spring onion, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Season the pork and cook, turning, for 6 mins or until browned. Cover. Reduce heat to medium-low. Cook, turning occasionally, for a further 5 mins or until cooked through.
Step 2
Combine the soy sauce, mirin, ginger and chilli in a jug. Add to the pan. Cook, uncovered, turning pork occasionally, for 4 mins or until sauce thickens and pork is coated.
Step 3
Meanwhile, place the udon noodles in a heatproof bowl. Cover with boiling water. Stand for 2 mins. Separate the strands with a fork. Drain.
Step 4
Transfer the pork to a plate, reserving the glaze in the pan. Cover the pork to keep warm.
Step 5
Increase heat to medium. Add the stir-fry vegetables to the pan and stir-fry until vegetables are just tender. Add the noodles and cook until heated through.
Step 6
Thickly slice the pork. Divide the noodle mixture among serving bowls. Top with the pork and sprinkle with sesame seeds and spring onion to serve.
