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One Pan Ginger Hoisin Pork Udon

One Pan Ginger Hoisin Pork Udon

One Pan Ginger Hoisin Pork Udon

with Young Pea Pods and Sriracha Drizzle

Recipe Development TeamPublished on September 03, 2025

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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

•Calorie Smart

•Low Carb

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: Soya, Wheat, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

16 milliliter(s)

Sriracha Sauce

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2455 kJ

Energy (kcal)587 kcal

Fat27.6 g

of which saturates9.9 g

Carbohydrate51.3 g

of which sugars15.4 g

Dietary Fibre8 g

Protein33.2 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Garlic Press

Cooking Instructions and Tips

Get Frying

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.

Add Veg

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.

Sauce Time

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.

Dinner's Ready!

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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