Uploaded September 2023 | Updated September 2026, 4 hours ago
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Recipe
Serves 4
5 min prep
15 minutes total
Ingredients
• 2 tbspn Chilli flakes
• 2 tbspn Soy sauce
• 1 tbspn mirin or Chinese cooking wine (optional)
• 1 tbspn vinegar
• 1 tsbpn sugar
• 5 cloves of garlic finely diced
• 4 spring onions diced
• 300g pork mince (fattier the better)
• 200g udon noodles
• 2 tbspn sesame oil
• Sesame seeds
• Optional garnish of Chilli Crunch
Directions
• In a cup, combine the chilli flakes, soy, mirin, vinegar and sugar and stir well to combine in to a spicy sauce.
• Add a pot of water to the heat ready for the noodles and start the next step when it’s boiling.
• Fry the garlic and the whites of the spring onion in 1 tbspn of cooking oil for around 2-3 minutes on high heat so they become fragrant, then add the pork mince and fry it all for another 7-8 minutes stirring every 1-2 minutes until it starts to brown. Be sure to take it off if you get a burnt sugar smell.
• While the mince cooks, cook your udon noodles according to the packet (usually 3 minutes), then drain.
• Once the mince is cooked, add in the Udon noodles and mix together with the sesame oil. Garnish with the greens of the spring onion, sesame seeds and the chilli crunch.
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Serves 4
5 min prep
15 minutes total
Ingredients
• 2 tbspn Chilli flakes
• 2 tbspn Soy sauce
• 1 tbspn mirin or Chinese cooking wine (optional)
• 1 tbspn vinegar
• 1 tsbpn sugar
• 5 cloves of garlic finely diced
• 4 spring onions diced
• 300g pork mince (fattier the better)
• 200g udon noodles
• 2 tbspn sesame oil
• Sesame seeds
• Optional garnish of Chilli Crunch
Directions
• In a cup, combine the chilli flakes, soy, mirin, vinegar and sugar and stir well to combine in to a spicy sauce.
• Add a pot of water to the heat ready for the noodles and start the next step when it’s boiling.
• Fry the garlic and the whites of the spring onion in 1 tbspn of cooking oil for around 2-3 minutes on high heat so they become fragrant, then add the pork mince and fry it all for another 7-8 minutes stirring every 1-2 minutes until it starts to brown. Be sure to take it off if you get a burnt sugar smell.
• While the mince cooks, cook your udon noodles according to the packet (usually 3 minutes), then drain.
• Once the mince is cooked, add in the Udon noodles and mix together with the sesame oil. Garnish with the greens of the spring onion, sesame seeds and the chilli crunch.
