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Ginger Miso Pork Udon

with Mushrooms and Crispy Onions

Calorie Smart
Cereals containing gluten

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.

Preparation Time15 minutes
Cooking time15 minutes


serving amount

240 grams

British Pork Mince

80 grams

Sliced Mushrooms

120 grams

Coleslaw Mix

15 grams

Ginger Puree

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



Nutritional information

Energy (kJ)2531 kJ
Energy (kcal)605 kcal
Fat31.1 g
of which saturates11.5 g
Carbohydrate49 g
of which sugars13.2 g
Protein32.7 g
Salt4.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan



Heat a drizzle of oil in a pan on high heat.

Once hot, fry the pork mince, mushrooms and coleslaw, 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.


Reduce the heat to medium-high.

Add the ginger puree and cook for 1 min more.

Stir in the miso, ketjap, soy and water (see pantry).


Break the udon noodles apart gently with your hands, then add them to the pan. Toss to coat and simmer, 1-2 mins.

Add a splash of water if a little thick.


Share your noodles between the serving bowls. 

Sprinkle over the crispy onions.


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