Stranger Foods

VietnamesePork and purple broccoli udon

Serves 3 | Prep 10 mins | Cook 20 mins

Photograph of Pork and purple broccoli udon.

I have a special love for rice and noodles, all the types you can think of, and one of my favourites is bánh canh noodles. These are quite difficult to source in the UK, but fortunately udon, which is readily available, has a very similar taste and chewy texture; like bánh canh, it is delicious and super-easy to cook with. This versatile recipe is very quick to put together, and takes full advantage of that amazing udon texture by making sure the sauce clings on to every strand!

Source: Vietnamese Made Easy

Ingredients

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Imperial

x0.5

2x 200 g packs ready-to-heat udon noodles
200 g purple sprouting broccoli, cut into 5 cm pieces
1 tbsp vegetable oil
500 g minced pork
1 large red onion, cut into 2 cm wedges
2 tsp lemongrass chilli oil, optional
2 tsp crispy fried shallots (or use store-bought)
2 spring onions, finely chopped
3 stems coriander, leaves and stems finely chopped

For the sauce

4 tsp oyster sauce
2 tsp light soy sauce
2 tsp sugar
1 tsp ground black pepper
1 tsp white wine vinegar
1 tsp lemongrass paste
1 tsp garlic paste
1 tsp chilli paste
2 tsp sesame oil

Instructions

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Put the noodles in a heatproof bowl, pour boiling water over them to cover and soak for , then drain and set aside. Repeat the process with the broccoli pieces, soaking for before draining.
Mix all the sauce ingredients together in a bowl and set aside.
Add the oil to a large frying pan and bring to a high heat. Add the pork and pour over the sauce. Mix well and fry for , stirring to break up any clumps, until light brown. Tip into a bowl and set aside.
Over a high heat, add the broccoli and onion to the same pan and char for . Add the drained noodles and continue to cook for a further minute.
Add the pork and sauce back into the pan and toss everything together for another minute.
Serve, then drizzle over the lemongrass chilli oil, if using, and sprinkle over the crispy fried shallots and spring onions. Lastly, dress with the coriander and enjoy.

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