Directions

1. Start with the cucumber salad by mixing all the ingredients together. Leave to one side.

2. If you are using dried udon, prepare first by following the instructions, drain, and run with cool water. Leave to one side. If you are using frozen udon, boil for a few minutes in boiling water, drain, rinse, leave to one side. If using fresh, add as it is in step 4. 

3. In a large frying pan or wok, add the oil, get it hot, and fry the shallots for a minute, then add the garlic.

4. Stir in the OmniPork, frying constantly and breaking it up with the spatula, then add the mushrooms. Fry for around 4-5 minutes, add the rice vinegar and tamari.

5. Stir in the dou ban jiang fry for a few more minutes then add the udon, followed y the Thai basil. Fry a little longer until all the ingredients have infused together.