Japanese Noodles with Pork and Mushrooms

How to prepare japanese noodles with pork and mushrooms

1. Prepare the noodles according to package instructions (pre-cooked ones just need to be placed in boiling water for 2 minutes and then stirred until they separate; uncooked ones should be boiled in salted water for the time indicated on the package, without letting them become too soft).
2. Prepare all ingredients from the start: slice the onion into not too thin slices. Also cut the mushrooms into thicker slices. Chop the spring onion into fine rounds. Mix all the sauce ingredients in a small cup (soy sauce, oyster sauce, mirin, Sriracha, sugar).
3. In a wide wok (or a pan with rounded edges; minimum 28-30cm diameter) add a little oil, just enough to coat the bottom. Add the ground meat and saute, stirring occasionally until it changes color everywhere and then starts to brown here and there. Grind black pepper during this time.
4. Remove the meat from the pan and in its place add the onion and saute quickly over high heat for 1 minute. Push the onion to the edges and add the mushrooms in the middle. Saute them, stirring occasionally, until they reduce in volume and brown.
5. Add the spinach and saute until it wilts.
7. Add the meat and sauce and saute together with the vegetables for another 1 minute.
8. Add the drained noodles and mix until they are coated with sauce. Taste for salt and add more if needed.
9. Serve the noodles sprinkled with spring onion.

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