Ginger Miso Beef Udon Stir-Fry
with Mushrooms and Crispy Onions
Say hello to miso! This Japanese-style condiment will be sure to give your food an umami boost. Made from fermented soy bean paste, you can find this versatile paste as a flavour booster in rice bowls, stir-fried noodles and even pasta dishes.
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.
Ingredients
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
120 grams
Coleslaw Mix
15 grams
Miso Paste
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
2 tbsp
Water
Nutritional information
Utensils
Instructions
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef 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.
- Next, reduce the heat to medium. Add the ginger puree and coleslaw and stir-fry, 1 min.
- Stir in the miso, ketjap, soy and water (see pantry).
- Next, add the udon noodles. 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.
- Share your noodles between your serving bowls.
- Sprinkle over the crispy onions.
Enjoy!
Step 1 MOD: If you’ve chosen beef mince instead of pork, cook the recipe in the same way.
