with Sugar Snap Peas
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Ginger Hoisin Pork Udon Stir-Fry will be on your table in less than 25 minutes. 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
64 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, 2-3 mins.
- Stir in the ginger puree and garlic. Fry, 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!
2495
kJ
Energy (kJ)
596
kcal
Energy (kcal)
27.8
g
Fat
9.8
g
of which saturates
52.7
g
Carbohydrate
17.3
g
of which sugars
7.1
g
Dietary Fibre
34.8
g
Protein
5.07
g
Salt
with Young Pea Pods and Sriracha Drizzle
with Green Beans, Couscous and Tomato Salsa
