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One Pan Hoisin Beef Udon Noodle Stir-Fry

One Pan Hoisin Beef Udon Noodle Stir-Fry

One Pan Hoisin Beef Udon Noodle Stir-Fry

with Young Pea Pods, Mushrooms, Bell Pepper and Sriracha

Recipe Development TeamUpdated on November 04, 2025

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Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Here, we're using it as a sauce for beef, veg and udon noodles in a quick stir-fry that's ready in less than 25 minutes.

Tags:

Calorie Smart

•High Protein

Allergens:

Soya

•Wheat

•Cereals containing gluten

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

1 unit(s)

Bell Pepper

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

80 grams

Young Pea Pods

90 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

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2250 kJ

Energy (kcal)538 kcal

Fat16.2 g

of which saturates6.8 g

Carbohydrate62 g

of which sugars28.7 g

Dietary Fibre7.7 g

Protein36.7 g

Salt3.72 g

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

Utensils

•Grater

Instructions

Prep the Pepper

1

a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Get Frying

2

a) Pop a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince, mushrooms and sliced pepper. Cook until the mince has browned and the veg has softened, 6-8 mins.

c) Use a spoon to break up the mince as it cooks, then 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.

Add the Veg

3

a) While the beef fries, peel and grate the garlic (or use a garlic press).

b) Add the garlic and young pea pods to the lamb.

c) Stir-fry until the veg has slightly softened, 2-3 mins.

Sauce Time

4

a) Stir the hoisin sauce, soy and water for the sauce (see pantry for amount) into the mince.

b) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

All Together Now

5

a) Mix the udon noodles into the mince, using a fork to gently separate them. Cook until warmed through, 2-3 mins.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve

6

a) Share the beef and veg udon between your serving bowls.

b) Drizzle over the sriracha sauce to finish.

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