350g ground pork

250g button mushrooms

2 tbls veg oil

1 tbls soy sauce

1 clove garlic, minced

1 tsp grated ginger

1/2 onion, finely diced

2 tbls hoisin sauce

3 tbls gochujang

1/4 cup shaoxing wine

1 cup chicken stock

240 g green beans

1 tbls cornstarch

1 1/2 tbls water

udon noodles

approx 1/4 cup dry roasted peanuts. chopped fine

handful of cilantro

*sliced red Thai chili if you need some extra heat

1. Wipe the mushrooms clean with a damp cloth, quarter them and pulse in a food processor until ground.

2. Heat a deep saute pan over med high heat and about 1 tbls vegetable oil and saute the mushrooms until they have released most of their water and are reduced in volume – should take about 2 minutes. Add in the ground pork and continue to cook, breaking up the pork with a wooden spoon and stirring constantly, until there is no pink left to the meat. Add in the soy sauce, saute 1 more minute and remove the pork to a bowl.

3. Add the rest of the oil to the pan and saute the onion, garlic and ginger for a few minutes until the onion is softened. Throw in the hoisin and gochujang and cook for a minute, stirring constantly and scraping up the bottom so that it doesn’t burn.

4. Put the pork back in the pan with the chicken stock, wine and green beans and simmer for about 5 minutes. While the pork is simmering, bring a pot of water to the boil and cook the udon noodles according to package directions. (fresh udon noodles only take a couple of minutes) Drain the udon and set aside.

5. Make a slurry out of the cornstarch and water, add to the pork, stir well and let it cook for a minute to thicken up.

6. Put udon in a shallow bowl, pour the pork mixture over the top and scatter with a generous handful of finely chopped peanuts and some cilantro.