George, our in-house chef sure knows how to whip up a meal in minutes. Served for dinner, this dish was enough to fill all our appetites up delightfully!

Feeds approx.10 people


  • minced pork
  • 10 prawns approx. average size, finely chopped
  • 1 packet Chinese vegetables (or any vegetables of your choice)
  • 1 spring onion finely chopped
  • A small bunch of fresh coriander, finely chopped
  • 1 packet Udon noodles
  • 1 clove garlic
  • 1 tbsp. grated fresh ginger
  • 1 cup of vegetable stock
  • 2 tbsp. dark soy sauce
  • 2 tbsp. sweet chili sauce
  • 1 tsp. corn flour dissolved in 1tbsp. of cold water
  • 1 tbsp. olive oil
  • Salt and pepper according to taste



Put the oil into a heated wok and fry pork mincemeat for 10 minutes. Throw in the prawns and cook until they turn pink. Add garlic, ginger, vegetables and salt and pepper and cook for 5 minutes. In the meantime, heat some water and boil the noodles according to the package instructions. Go back to the wok and add the stock, soy sauce, sweet chili sauce and corn flour. Cook until the sauce slightly thickens. Toss in the cooked, drained noodles and mix well. Serve in a large bowl and sprinkle the spring onion and coriander on the top.