Japanese Style Stir-Fried Honey-Sesame Pork

While the pork is marinating, bring a large saucepan of water to the boil. Cut the broccoli into 3 cm florets. Thinly slice the red capsicum. Finely slice the spring onion (keep the white and green parts separate). Finely slice the long red chilli (if using).

Add the udon noodles to the large saucepan of boiling water. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Cook the noodles for 8 minutes, or until just tender. In the last 2 minutes of noodle cooking time, add the broccoli. Drain the noodles and broccoli and refresh under cold water. Return to the saucepan and set aside.

While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add ½ of the pork to the pan (allow the excess marinade drip back into the bowl) and cook for 2-3 minutes, tossing frequently, until browned and cooked through. Set aside and repeat with the remaining pork. TIP: Cooking the pork in batches stops the pan from overcrowding and prevents the meat from stewing.

Return the pan to a medium-high heat and pour in the remaining honey-sesame marinade from the bowl. Add the water (check ingredients list for the amount) and cook for 2-3 minutes, or until the sauce begins to thicken. Add the red capsicum and spring onion (white parts) and cook for a further 1-2 minutes, or until the capsicum is just tender. Return the pork to the pan and add the udon noodles and broccoli. Toss to coat and stir-fry for 1 minute to warm through. TIP: Add a splash of water if the sauce becomes too thick.