Yaki Style Beef Udon Noodles
with Pak Choi, Mushrooms and Crispy Onions
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.
Ingredients
240 grams
Beef Mince
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
15 grams
Honey
220 grams
Udon Noodles
(Contains Cereals containing gluten)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, fry the beef mince and sliced mushrooms until the mince has browned and the mushrooms have softened, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the pak choi, then separate the leaves.
- 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.
- Add the pak choi to the pan and stir-fry until just soft, 2-3 mins.
- Stir in the garlic and cook for 1 min more.
- Stir in the ketjap, soy sauce, rice vinegar, Worcester sauce and honey.
- Simmer until thickened slightly, 4-5 mins.
- Break the udon noodles apart gently with your hands, then add them to the pan. Toss to coat and simmer until piping hot, 1-2 mins.
- Add a splash of water if the sauce looks a little too thick.
- Share your noodles between the serving bowls.
- Sprinkle over the crispy onions.
- Enjoy!
