- 350 - 400 g pork fillet
- 250 - 300 g small whole shiitake or portabellini mushrooms
- Peanut oil, for frying
- 1 garlic clove, grated
- 1 x 2 cm piece fresh ginger, peeled and grated
- For the teriyaki marinade:
- 1⁄4 cup soya sauce
- 1⁄4 cup mirin
- 2 T pale dry sherry
- 1 t treacle or palm sugar
- For the spinach noodles:
- 400 g udon noodles
- 80 g organic baby spinach
Freeze the pork for about half an hour to make it easier to slice thinly, but allow the meat to come to room temperature before cooking.
Cut the stalks from the mushrooms and brush them to clean.
Bring the marinade ingredients to a simmer, stirring until the sugar dissolves. Allow to cool, then pour over the pork. Allow to stand for 15 minutes.
To make the spinach noodles, cook the noodles according to the package instructions, then toss with the spinach.
Heat a wok or pan. Pour 1–2 T oil into the heated wok. Stir-fry the mushrooms until just cooked and still fleshy. Remove and set aside.
Add another 1–2 T oil to the pan. Strain the pork and reserve the marinade. Add the pork to the hot oil and stir-fry for a few minutes until browned and tender.
Return the mushrooms to the pan and add the garlic and ginger. Pour in the reserved marinade and combine well. Spoon over the spinach noodles to serve.