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One Pan Sesame-Ginger Miso Pork Udon

One Pan Sesame-Ginger Miso Pork Udon

with Mushrooms and Pea Pods
4.5(2.2K)
Recipe Development Team
Recipe Development TeamUpdated on December 19, 2025
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
581 kcal
Protein
: 
32.8g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • 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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Pork 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)

20 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Water

Energy (kJ)2430 kJ
Energy (kcal)581 kcal
Fat29.3 g
of which saturates10.1 g
Carbohydrate47.2 g
of which sugars15 g
Dietary Fibre5.8 g
Protein32.8 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Frying Pan

Instructions

1
  • 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.
2
  • 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). 
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. 
  • Sprinkle over the sesame seeds to finish. 

Enjoy! 

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