One Pan Sesame-Ginger Miso Beef Udon
with Mushrooms and Young Pea Pods
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Ready in just 15 minutes, this One Pan Sesame-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.
Ingredients
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger Puree
80 grams
Young Pea Pods
15 grams
Miso Paste
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
5 grams
Roasted White Sesame Seeds
(Contains: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens, Sesame)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Water
Utensils
Instructions
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the pork 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.
- Next, reduce the heat to medium. Add the Indonesian style spice mix, ginger puree and young pea pods. Stir-fry, 1 min.
- Stir in the miso, ketjap, soy, honey and water (see pantry for both amounts).
- 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.
- Share your noodles between your serving bowls.
- Sprinkle over the sesame seeds to finish.
