Say yes to yaki with this noodle dish boosted with greens and made with quick-cook pork mince for deep down flavour. This also happens to be a fantastic recipe for using up any leftover veg lying around, so raid the crisper and toss in any surplus with the zucchini for a no-waste win.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain and set aside. While the noodles are cooking, continue with step 2.
Halve zucchini and thinly slice. Peel and finely chop garlic. Thinly slice spring onion, keeping the white and green parts separate.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised.
Add white spring onion and garlic and cook for 30 seconds or until softened. Add zucchini and season with salt and pepper. Cook, stirring, for 3 minutes or until starting to soften.
In a small bowl, mix together teriyaki sauce, sesame oil and 40ml (2 tablespoons) water. Add to pan with spinach and noodles and cook, stirring, for 1–2 minutes or until noodles have warmed through and spinach has wilted.
Divide pork yaki udon between bowls and sprinkle with green spring onion to serve.