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Yaki Style Beef Udon Noodles

Yaki Style Beef Udon Noodles

with Pak Choi and Sugar Snaps

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'Yaki' means 'cooked over direct heat' and is used to reference many different Japanese dishes. Yaki udon is a popular Japanese stir-fried dish which is well known as a staple in Japan's izakayas, or pubs, consisting of thick udon noodles cooked in an umami soy-based sauce.

Tags:
High Protein
Allergens:
Soya
•Wheat
•Cereals containing gluten

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

2 unit(s)

Garlic Clove**

1 unit(s)

Pak Choi

80 grams

Sugar Snap Peas

1 sachet(s)

Indonesian Style Spice Mix

25 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

15 milliliter(s)

Rice Vinegar

15 grams

Honey

220 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1976 kJ
Energy (kcal)472 kcal
Fat15.4 g
of which saturates5.7 g
Carbohydrate50.2 g
of which sugars16.3 g
Dietary Fibre6.2 g
Protein34.4 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan
•Chopping Board
•Garlic Press
•Knife

Instructions

1

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

b) Once hot, fry the beef mince until the mince has browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the pak choi, then thinly slice widthways.

c) Slice the sugar snap peas in half lengthways.

3

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the pak choi and sugar snaps to the pan and stir-fry until just soft, 2-3 mins.

c) Stir in the garlic and Indonesian style spice and fry until fragrant, 1 min more.

4

a) Stir in the ketjap manis, soy sauce, rice vinegar, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Simmer until thickened slightly, 2-3 mins.

5

a) Add the udon noodles to the pan. Toss to coat and simmer until piping hot, 1-2 mins.

b) Add a splash of water if the sauce looks a little too thick.

6

a) Share your yaki style udon noodles between your serving bowls. 

b) Enjoy! 

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