Ginger Hoisin Pork Udon
with Sugar Snap Peas4.5(430)
Calories
:
589 kcalProtein
:
34.6g proteinDifficulty
:
Easy High Protein
New
Allergens:
- Soya
- Cereals containing gluten
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Cereals containing gluten, Soya)
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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