One Pan Ginger Hoisin Pork and Vegetable Gyoza Udon
with Young Pea Pods and Sriracha Drizzle
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This One Pan Ginger Hoisin Pork Udon will be on your table in less than 25 minutes.
Tags:
High Protein
Allergens:
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.
Total10 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
80 grams
Young Pea Pods
15 grams
Ginger Puree
60 grams
Hoisin Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
15 grams
Sriracha Sauce
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
•Large Frying Pan
•Grater
Cooking Instructions and Tips
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
- Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince, 5-6 mins.
- Break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the fat from the pork. Season with salt and pepper.
- Add the coleslaw and pea pods to the pork. Fry, 2-3 mins.
- Stir in the ginger puree and garlic. Fry, 1 min.
3
- Stir in the hoisin, soy and water (see pantry).
- Bring to the boil. Simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
- Simmer until piping hot, 1-2 mins.
4
- Taste and season if needed. Add a splash of water if the sauce is too thick.
- Share the noodles between your bowls.
- Drizzle over the sriracha to finish.
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