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Chinese Recipes

One Pan Char Siu Beef and Pork Udon

One Pan Char Siu Beef and Pork Udon

One Pan Char Siu Beef and Pork Udon

with Tenderstem® Broccoli and Carrot

Recipe Development TeamUpdated on November 04, 2025

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A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This One Pan Hoisin Beef and Pork Udon will be on your table in less than 25 minutes and is great for a balanced lifestyle.

Tags:

Family Friendly

•High Protein

•Calorie Smart

•Low Carb

Allergens:

Soya

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

160 grams

Tenderstem® Broccoli

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

240 grams

British Beef and Pork Mince

125 grams

Char Siu Paste

(Contains: Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2519 kJ

Energy (kcal)602 kcal

Fat24.8 g

of which saturates6.7 g

Carbohydrate56.6 g

of which sugars24.8 g

Dietary Fibre8.6 g

Protein33.7 g

Salt2.2 g

Potassium317.6 mg

Calcium38.4 mg

Iron0.8 mg

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

Utensils

•Garlic Press

•Bowl

•Pan

•Lid

Instructions

Get Started

1

a) Halve any thick broccoli stems lengthways.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.

c) Peel and grate the garlic (or use a garlic press).

Fry the Veg

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the Tenderstem® and carrot. Stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

c) Remove the veg and place in a medium bowl. Cover to keep warm.

Get your Mince On

3

a) Wipe out your frying pan, then pop back on medium-high heat with a drizzle of oil.

b) Once hot, add the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Flavour Town

4

a) Once the mince is cooked, add the garlic and fry for 1 min more.

b) Stir in the char siu paste and water for the sauce (see pantry for amount).

c) Simmer the sauce until slightly thickened, 3-4 mins.

Udon Time

5

a) Add the udon noodles to the pan along with the broccoli and carrot.

b) Toss to coat in the sauce, using a fork to gently separate the noodles. Simmer until piping hot, 2-3 mins.

c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is too thick.

Finish and Serve

6

a) Share the noodles between your serving bowls.

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