One Pan Ginger Miso Beef Udon
with Mushrooms
Ready in just 15 minutes, this One Pan Ginger Miso Beef Udon hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Tags:
High Protein
•Calorie Smart
Allergens:
Soya
•Cereals containing gluten
•Wheat
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger Puree
120 grams
Coleslaw Mix
15 grams
Miso Paste
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Water
Nutritional information
Energy (kJ)2065 kJ
Energy (kcal)494 kcal
Fat16.3 g
of which saturates6.8 g
Carbohydrate53.2 g
of which sugars18.4 g
Dietary Fiber5.9 g
Protein34.9 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Large Frying Pan
Instructions
1
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Next, reduce the heat to medium. Add the Indonesian style spice mix, ginger puree and coleslaw. Stir-fry, 1 min.
- Stir in the miso, ketjap, soy, honey and water (see pantry for both amounts).
3
- Next, add the udon noodles. Toss to coat, using a fork to gently separate them. Simmer, 1-2 mins.
- Add a splash of water if it's a little dry.
- Taste and season with salt and pepper if needed. Remove from the heat.
4
- Share your noodles between your serving bowls.
Enjoy!
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