For the sauce: Mix all the ingredients in a small bowl or jug. Add as much or as little chilli paste as you like. Set aside.
Bring a large saucepan of water to the boil. Add the udon noodles and cook for about 8–9 minutes (you want them a little under-done as they will continue to cook when added to the pork later on). Drain and set aside.
270 g udon noodles
Place a large frying pan or wok over very high heat. Add 1 tablespoon of the oil and let it heat for 30 seconds. Add the red capsicum and snow peas and cook, stirring, for 2 minutes. Remove and set aside.
2 tablespoons canola oil, 1 red capsicum, 1 cup snow peas
To the same pan, add the remaining oil and let it heat. Add the onion and sauté for 1–2 minutes (keep them moving so they don’t burn). Add the ginger and garlic and cook, stirring, for 1–2 minutes. Add the pork mince and use a wooden spoon to break it up. Add 1 tablespoon of the sauce and continue cooking for another minute until it is nicely browned. Add the veggies back into the pan, along with the rest of the sauce and the noodles. Toss it all together. Add the bean shoots, if desired.
2 tablespoons canola oil, 1 brown onion, 3 cm ginger piece, 2 cloves garlic, 500 g pork mince, 2 cups bean shoots
