Ginger Miso Pork Noodle Stir-Fry
with Mushrooms and Crispy Onions4.0(239)
Calories
:
691 kcalProtein
:
35.1g proteinDifficulty
:
Easy High Protein
New
Allergens:
- Egg
- Cereals containing gluten
- Soya
Looking for a super quick and tasty midweek dinner option? Try cooking up our Ginger Miso Pork Udon Stir-Fry in just 15 minutes for a delicious and speedy meal.
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
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
120 grams
Sliced Carrot and Cabbage Mix
15 grams
Miso Paste
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
2 tbsp
Water
Utensils
•Kettle
•Large Frying Pan
•Sieve
•Large Saucepan
Instructions
1
- Boil a full kettle. Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the pork mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Pour the boiled water into a saucepan with 0.5 tsp salt. Boil the noodles, 3-4 mins. Once cooked, drain and run under cold water.
- Next, reduce the heat of the frying pan to medium. Add the ginger puree and coleslaw and stir-fry, 1 min.
- Stir in the miso, ketjap, soy and water (see pantry).
3
- Next, add the noodles to the frying pan. Toss to coat and simmer until piping hot, 1-2 mins.
- Add a splash of water if it's a little thick.
- Taste and season with salt and pepper if needed. Remove from the heat.
4
- Share your noodles between your serving bowls.
- Sprinkle over the crispy onions.
Enjoy!
