Curried pork and mushrooms with udon noodles

NZ Woman's Weekly 31/8/2008

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400 g	Udon noodles
1 tbsp	Canola oil, or rice bran oil
1	Onion, chopped
300 g	Pork mince
250 g	Button mushrooms, thickly sliced
1 bunch	Spring onion, trimmed and cut into lengths
2 tbsp	Thai red curry paste
165 g	Coconut milk

Heat a wok or frying pan, add a little oil and stir-fry onion and pork mince for 5 minutes to brown. Remove to one side.
Add a little more oil and stir-fry mushrooms and spring onions for 3 to 4 minutes over a high heat. Remove to one side.
Add curry paste and coconut milk to the pan and simmer for 1 minute, stirring to combine. Return mince and vegetables to the pan and stir-fry to combine.
At the same time, place udon noodles (or any other noodles as a substitute, if preferred) in a bowl and cover with boiling water, stir to separate noodles then drain well. Place noodles in bowls and top with curried pork and mushrooms.