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Ingredients
US|METRIC
4 SERVINGS
- 6 pork sausages
- 1 tsp. five spice powder
- 2 pak choi (bok choy)
- 2 spring onions (scallions)
- 2 Tbsp. Tahini
- 2 Tbsp. dark soy sauce
- 4 Tbsp. chilli oil (with sediment, such as Lee Kum Kee)
- udon noodles (2 x 300g, 10.5oz packs of straight to wok)
- 1 neutral oil (amount of, such as groundnut, for frying)
- 1 pinch salt (each of, and black pepper)
- 6 pork sausages
- 1 tsp. five spice powder
- 2 pak choi (bok choy)
- 2 spring onions (scallions)
- 2 Tbsp. Tahini
- 2 Tbsp. dark soy sauce
- 4 Tbsp. chilli oil (with sediment, such as Lee Kum Kee)
- udon noodles (2 x 300g, 10.5oz packs of straight to wok)
- 1 neutral oil (amount of, such as groundnut, for frying)
- 1 pinch salt (each of, and black pepper)
- 6 pork sausages
- 1 tsp. five spice powder
- 2 pak choi (bok choy)
- 2 spring onions (scallions)
- 2 Tbsp. Tahini
- 2 Tbsp. dark soy sauce
- 4 Tbsp. chilli oil (with sediment, such as Lee Kum Kee)
- udon noodles (2 x 300g, 10.5oz packs of straight to wok)
- 1 neutral oil (amount of, such as groundnut, for frying)
- 1 pinch salt (each of, and black pepper)
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