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Ginger Hoisin Pork Udon

Ginger Hoisin Pork Udon

with Sugar Snap Peas
4.5(430)
Recipe Development Team
Recipe Development TeamUpdated on February 02, 2026
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
589 kcal
Protein
: 
34.6g protein
Difficulty
: 
Easy
Allergens:
  • Soya
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Pork Mince

2 unit(s)

Garlic Clove

120 grams

Sliced Carrot and Cabbage Mix

80 grams

Sugar Snap Peas

15 grams

Ginger Puree

60 grams

Hoisin Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2463 kJ
Energy (kcal)589 kcal
Fat27.5 g
of which saturates9.8 g
Carbohydrate51.6 g
of which sugars16.4 g
Dietary Fibre7.1 g
Protein34.6 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Frying Pan
•Garlic Press

Instructions

PDF
Get Frying
1
  • Heat a large frying pan on medium-high heat (no oil).
  • Once hot, fry the pork mince, 5-6 mins.
  • Break up the mince as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
Add Veg
2
  • Meanwhile, peel and grate the garlic (or use a garlic press). 
  • Drain the fat from the pork. Season with salt and pepper.
  • Add the coleslaw and sugar snaps to the pork. Fry for 2-3 mins.
  • Stir in the ginger puree and garlic. Fry for 1 min.
Sauce Time
3
  • Stir in the hoisin, soy and water (see pantry).
  • Bring to the boil and simmer, 1-2 mins.
  • Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
  • Simmer until piping hot, 1-2 mins.
Dinner's Ready!
4
  • Taste and season if needed. Add a splash of water if it's too thick.
  • Share the noodles between your bowls.
  • Enjoy!
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