with Mushrooms and Crispy Onions
Looking for a super quick and tasty midweek dinner option? Try cooking up our Ginger Miso Beef Udon Stir-Fry in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Sliced Mushrooms
80 grams
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
Crispy Onions
1 sachet(s)
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 ginger puree and coleslaw and stir-fry, 1 min.
- Stir in the miso, ketjap, soy and water (see pantry).
- Next, add the udon noodles. Toss to coat, using a fork to gently separate then. 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.
- Sprinkle over the crispy onions.
Enjoy!
2305
kJ
Energy (kJ)
551
kcal
Energy (kcal)
24.5
g
Fat
10.2
g
of which saturates
48.7
g
Carbohydrate
12.9
g
of which sugars
5.1
g
Dietary Fibre
36
g
Protein
4.08
g
Salt
