Ginger Miso Pork Udon
with Mushrooms and Crispy Onions
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 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
Water
Nutritional information
Utensils
Instructions
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.
Enjoy!
