One Pan Ginger Hoisin Pork Udon
with Pea Pods and Sriracha Drizzle
Calories
:
589 kcalProtein
:
33.2g proteinTotal
:
10 minutesDifficulty
:
EasyHigh 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
Nutrition Values
Energy (kJ)2463 kJ
Energy (kcal)589 kcal
Fat27.6 g
of which saturates9.9 g
Carbohydrate51.7 g
of which sugars17.6 g
Dietary Fibre7.9 g
Protein33.2 g
Salt3.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Garlic Press
Cooking Steps
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 sliced carrot and cabbage mix 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin and ginger sauce delivers a well-rounded, flavoursome result that works beautifully with the udon noodles and pork.
- Ease of prep: This is a genuinely quick and simple dish to pull together, making it a reliable choice for busy weeknights.
- Suggestions: Add the pea pods later in the cooking process to keep them tender, and trim any stringy ends before cooking. If the sauce tastes a little flat, a touch more sriracha or extra chilli can help lift it.
- Next-day meals: Some found the noodle portion on the smaller side for a main meal; adding extra noodles or bulking out with additional vegetables works well.
- Spice level: The sriracha drizzle is easy to adjust — leave it off entirely for a milder dish, or add more for extra heat.
