A quick and satisfying stir fry featuring udon noodles tossed with savory black bean sauce, vibrant vegetables, and tender pieces of leftover BBQ pork ribs.
Prepare the ingredients by thinly slicing the red bell pepper and spring onions, mincing the garlic and ginger, and cutting the broccoli into small florets.
Remove the meat from the leftover BBQ pork ribs and cut it into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the sliced red bell pepper and broccoli florets to the pan and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of vegetable oil and the pork pieces to the empty side of the pan and heat them through, about 2 minutes.
Add the cooked udon noodles, black bean sauce, soy sauce, sesame oil, and chili flakes to the pan. Toss everything together gently to coat the noodles and ingredients evenly.
Add the sliced spring onions to the pan, give a final stir, and cook for an additional minute.
Transfer the stir-fry to serving plates and garnish with sesame seeds before serving.
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