Ginger Hoisin Pork Udon
with Sugar Snap Peas
Looking for a super quick and tasty midweek dinner option? Try cooking up our Ginger Hoisin Pork Udon in just 15 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Tags:
High Protein
•New
Allergens:
Soya
•Cereals containing gluten
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total10 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
240 grams
British Pork Mince
2 unit(s)
Garlic Clove**
120 grams
Coleslaw Mix
80 grams
Sugar Snap Peas
15 grams
Ginger Puree
60 grams
Hoisin Sauce
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Soya, Cereals containing gluten)
220 grams
Udon Noodles
(Contains: Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
•Large Frying Pan
•Garlic Press
Instructions
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.
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.
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.
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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