Combine all chilli sauce ingredients in a bowl and set aside

Heat oil in a large frying pan or wok over high heat. Spread pork mince out evenly in a thin layer. Allow to sear without stirring. Don't worry if there is a lot of liquid in the pan while the mince is searing, simply let it evaporate. Leave for approx 5 mins or until pork mince start to brown.

Flip the mince over to sear the other side. Approx 3 mins.

Add onion and begin stirring to break up the pork mince. Cook until onion starts to brown. 2-3 mins.

Pour in the Chinese cooking wine to deglaze the pan. Reduce for about 1-2 mins

Add carrots and mushrooms, and stir occasionally until mushrooms start to soften. Approx 5 mins.

Add Chinese broccoli (both stems and leaves). Stir through for approx 2 mins or until the stems are cooked.

Add chilli sauce mixture and stir everything together. Reduce heat to low.

Gently toss cooked udon noodles through the sauce mixture.