How to make it

  • Heat wok and dry fry pine nuts for a few minutes till lightly toasted. Set aside.
  • Heat oil in wok, stir fry spring onions (bottom thick stalks), garlic and chilli till fragrant.
  • Add pork slices, squid rings, prawns, broccoli and button mushrooms. Stir fry for about 2 minutes till pork is cooked on surface.
  • Add udon noodles and try to separate them gently using a ladle/wok turner.
  • Add the rest of the spring onions, corn nibblets, enoki mushrooms and kimchi (if using) and the seasonings. Mix well and stir fry for about 3 minutes, or till it it becomes drier.
  • Topped with the previously toasted pine nuts and serve.
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