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Gochujang Pork Udon Noodles

Gochujang Pork Udon Noodles

with Green Beans, Pak Choi and Peanuts

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A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Gochujang Pork Udon Stir-Fry will be on your table in less than 25 minutes.

Tags:
High Protein
Allergens:
Peanut
•Soya
•Wheat
•Cereals containing gluten

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans**

1 unit(s)

Pak Choi**

2 unit(s)

Garlic Clove**

1 unit(s)

Carrot**

240 grams

British Pork Mince**

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

50 grams

Gochujang Paste

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2775 kJ
Energy (kcal)663 kcal
Fat34.4 g
of which saturates11.1 g
Carbohydrate52.1 g
of which sugars17.7 g
Dietary Fibre10.2 g
Protein36.3 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Grater
•Knife
•Rolling Pin
•Large Frying Pan

Instructions

1

a) Trim the green beans, then cut into thirds.

b) Trim the pak choi, then separate the leaves. Cut any large leaves in half lengthways down the middle.

c) Peel and grate the garlic (or use a garlic press).

d) Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the pork mince, carrot and green beans. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

3

a) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the pak choi and garlic. Cook until fragrant, 1-2 mins.

4

a) Add the gochujang paste (add less if you'd prefer things milder), soy, honey and water for the sauce (see pantry for both amounts) to the pan.

b) Stir to combine, bring to the boil and simmer until slightly reduced, 2-3 mins.

5

a) Add the udon noodles to the pan.

b) Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

6

a) Share the gochujang pork noodles between your bowls.

b) Sprinkle over the crushed peanuts to finish.

Enjoy!

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