One Pan Ginger Hoisin Pork Udon
with Young Pea Pods and Sriracha Drizzle4.5(885)
Calories
:
587 kcalProtein
:
33.2g proteinDifficulty
:
Easy High Protein
Calorie Smart
Low Carb
Allergens:
- Soya
- Wheat
- Cereals containing gluten
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
120 grams
Sliced Carrot and Cabbage 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)
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
•Large Frying Pan
•Garlic Press
Instructions
1
- 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.
