Char Siu Pork & Oyster Sauce Noodle Soup

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger paste and char siu paste, and cook until fragrant, 1 minute. • Add the vinegar and a splash of water and return cooked veggies to pan, tossing to combine, 1 minute.

TIP: For best results, drain the oil from the pan before cooking the sauce.

• Meanwhile, in a medium saucepan, add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot, oyster sauce and soy sauce and bring to the boil. • Add udon noodles to saucepan, and reduce to a simmer. • Cook until slightly tender, 2-3 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate.