Yaki Style Beef Udon Noodles
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Yaki Style Beef Udon Noodles

with Pak Choi, Mushrooms and Crispy Onions

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

240 grams

British 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


220 grams

Udon Noodles

(Contains Cereals containing gluten)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)


Nutritional information

Energy (kJ)2367 kJ
Energy (kcal)566 kcal
Fat23.6 g
of which saturates10.1 g
Carbohydrate54.5 g
of which sugars19.8 g
Protein36.1 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Chopping Board
Garlic Press



  1. Heat a drizzle of oil in a large frying pan on medium-high heat.
  2. Once hot, fry the beef mince and sliced mushrooms until the mince has browned and the mushrooms have softened, 5-6 mins.
  3. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.


  1. Meanwhile, peel and grate the garlic (or use a garlic press).
  2. Trim the pak choi, then separate the leaves.


  1. 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.
  2. Add the pak choi to the pan and stir-fry until just soft, 2-3 mins.
  3. Stir in the garlic and cook for 1 min more.


  1. Stir in the ketjap, soy sauce, rice vinegar, Worcester sauce and honey.
  2. Simmer until thickened slightly, 4-5 mins.


  1. 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.
  2. Add a splash of water if the sauce looks a little too thick.


  1. Share your noodles between the serving bowls. 
  2. Sprinkle over the crispy onions.
  3. Enjoy!