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Ginger Miso Pork Udon Stir-Fry
High Protein
Ginger Miso Pork Udon Stir-Fry

with Mushrooms

15 min
Difficulty: 1/3
Japanese

Looking for a super quick and tasty midweek dinner option? Try cooking up our Ginger Miso Pork Udon Stir-Fry in just 15 minutes for a delicious and speedy meal.

Allergens

Cereals containing gluten
Soya

Utensils

Large Frying Pan

Tags

Super Quick
High Protein
Under 650 kcal
Ingredients
British Pork Mince

British Pork Mince

240 grams

Sliced Mushrooms

Sliced Mushrooms

80 grams

Ginger Puree

Ginger Puree

15 grams

Sliced Carrot and Cabbage Mix

Sliced Carrot and Cabbage Mix

120 grams

Indonesian Style Spice Mix

Indonesian Style Spice Mix

1 sachet(s)

Miso Paste

Miso Paste

15 grams

Ketjap Manis

Ketjap Manis

25 grams

Soy Sauce

Soy Sauce

15 milliliter(s)

Udon Noodles

Udon Noodles

220 grams

Water

Water

2 tbsp

Honey

Honey

1 tbsp

Preparation
1
Get Prepped

  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the pork 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.

2
Sauce Up

  • Next, reduce the heat to medium. Add the ginger puree, Indonesian style spice mix and coleslaw. Stir-fry, 1 min.
  • Stir in the miso, ketjap, soy, honey and water (see pantry for both amouunts). 

3
Noodle Time

  • 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. 

4
Dinner's Ready!

  • Share your noodles between your serving bowls. 

Enjoy! 

Nutrition per serving

2467

kJ

Energy (kJ)

590

kcal

Energy (kcal)

28.1

g

Fat

9.9

g

of which saturates

52.9

g

Carbohydrate

18.5

g

of which sugars

6.5

g

Dietary Fibre

32.5

g

Protein

3.99

g

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