with Sugar Snap Peas
Looking for a super quick and tasty midweek dinner option? Try cooking up our Ginger Hoisin Pork Udon in just 15 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
British Pork Mince
240 grams
Garlic Clove
2 unit(s)
Sliced Carrot and Cabbage Mix
120 grams
Sugar Snap Peas
80 grams
Ginger Puree
15 grams
Hoisin Sauce
60 grams
Soy Sauce
25 milliliter(s)
Udon Noodles
220 grams
Water for the Sauce
50 milliliter(s)
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the fat from the pork. Season with salt and pepper.
- Add the coleslaw and sugar snaps to the pork. Fry for 2-3 mins.
- Stir in the ginger puree and garlic. Fry for 1 min.
- Stir in the hoisin, soy and water (see pantry).
- Bring to the boil and simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
- Simmer until piping hot, 1-2 mins.
- Taste and season if needed. Add a splash of water if it's too thick.
- Share the noodles between your bowls.
- Enjoy!
2463
kJ
Energy (kJ)
589
kcal
Energy (kcal)
27.5
g
Fat
9.8
g
of which saturates
51.6
g
Carbohydrate
16.4
g
of which sugars
7.1
g
Dietary Fibre
34.6
g
Protein
4.8
g
Salt
with Young Pea Pods and Sriracha Drizzle
