STICKY PORK WITH BOK CHOY AND UDON NOODLES

If you’re looking for a weeknight dinner that’s quick, flavour-packed, and guaranteed to please the whole family, Sarah Pound’s Sticky Pork with Bok Choy & Udon Noodles is a must-try. Featuring tender pork coated in a glossy honey sesame sauce, fresh greens for crunch, and irresistibly chewy udon noodles, this dish delivers comfort and freshness in every bite. Best of all, it comes together in just 30 minutes – perfect for busy nights when you still want something wholesome and delicious on the table.

Noodles, oh wonderful noodles. Our whole family is obsessed with them, particularly udon noodles.
Scrumptiously slurpy and full of saucy goodness, this dish hits the spot every time. We usually eat this once
a week because it’s so fast and simple – Sarah Pound

PREP TIME 15 minutes
COOK TIME 15 minutes
SERVES 4

1 tablespoon light-flavoured extra-virgin olive oil or peanut oil
500 g pork mince
1 golden shallot, slice
2 garlic cloves, finely chopped
2 cm piece of ginger, finely chopped
270g udon noodles
2 small bunches of baby bok choy (about 300 g), trimmed and halved lengthways
1 handful of green beans or snow peas, trimmed
1 teaspoon chicken stock powder, mixed with 150 ml water
1 small handful of coriander or Thai basil leaves

HONEY SESAME SAUCE

2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey (or pure maple syrup or brown sugar)

Start with the honey sesame sauce. Mix together all the ingredients in a small bowl. Set aside.

On to the pork. Heat the olive or peanut oil in a wok or large, heavy-based frying pan over medium–high heat. Add the pork mince and cook, breaking it up with a wooden spoon, for 5–6 minutes until browned and slightly crispy. Add the shallot, garlic and ginger and stir-fry for 1–2 minutes until fragrant. Pour in half the sauce, toss to coat the pork and simmer for 1–2 minutes until sticky and caramelised.

Now for the noodles. While the pork is cooking, bring a large saucepan of water to the boil. Add the udon noodles and cook for 8–9 minutes (they will finish cooking in the stir-fry). Drain and set aside.

Time for some greens. Add the bok choy and green beans or snow peas to the wok or pan and stir-fry for 2–3 minutes until the vegetables are tender-crisp. Pour in the stock, stir to deglaze the pan, then add the remaining sauce and cook until reduced by half, about 2 minutes. Add the noodles and toss everything together until well coated and heated through. Serve topped with the coriander or Thai basil.

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