with Mushrooms
Ready in just 15 minutes, this Ginger Miso Pork Udon Stir-Fry hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Sliced Mushrooms
80 grams
Indonesian Style Spice Mix
1 sachet(s)
Ginger Puree
15 grams
Sliced Carrot and Cabbage Mix
120 grams
Miso Paste
15 grams
Ketjap Manis
25 grams
Soy Sauce
15 milliliter(s)
Udon Noodles
220 grams
Honey
1 tbsp
Water
2 tbsp
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, reduce the heat to medium. Add the Indonesian spice mix, ginger puree and coleslaw. Stir-fry, 1 min.
- Stir in the miso, ketjap, soy, honey and water (see pantry for both amounts).
- Next, add the udon noodles. Toss to coat, using a fork to gently separate them. Simmer, 1-2 mins.
- Add a splash of water if it's a little dry.
- Taste and season with salt and pepper if needed. Remove from the heat.
- Share your noodles between your serving bowls.
Enjoy!
2236
kJ
Energy (kJ)
534
kcal
Energy (kcal)
21.5
g
Fat
8.6
g
of which saturates
52.6
g
Carbohydrate
18.2
g
of which sugars
5.3
g
Dietary Fibre
35.8
g
Protein
3.99
g
Salt
