Spicy Gochujang Pork Udon Bowl

Bring a medium saucepan of water to the boil for the noodles. Thinly slice the spring onion (see Make it yours). Trim the pak choy and separate the leaves. Crush or finely chop 2 garlic cloves. Put the garlic, pork mince and 1 tsp soy sauce in a large bowl and season with pepper. Using damp hands, combine well, then shape into 4 equal patties.

Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the patties for 3-4 mins each side until browned and cooked through. Add the chilli paste, 2 tsp sugar and 60ml (¼ cup) water and cook, turning the patties to coat, for 1 min or until well coated. Remove the patties from the pan. Reserve the chilli sauce in the pan.

If adding the boiled eggs, bring a small saucepan of water to the boil for the eggs. Meanwhile, cook the noodles in the medium pan of boiling water for 9 mins. Add the pak choy and cook for a further 1 min or until the pak choy and noodles are tender. Drain, then rinse under cold water to prevent the noodles from sticking.

While the noodles and pak choy are cooking, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.

Add the noodles and pak choy to the reserved chilli sauce in the pan and toss to coat. Peel and halve the eggs. Divide the noodle mixture, pork patties and egg among bowls. Scatter with the sesame seeds and spring onion and enjoy!

Want to give your dish extra flair? Shred the green part of the spring onion lengthwise like we have in the photo. To make it curl up, put it in an iced water bath for 5 mins or until curly, then drain.