with Young Pea Pods and Sriracha Drizzle
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This One Pan Ginger Hoisin Pork Udon will be on your table in less than 25 minutes.
Allergens
Utensils
Tags
British Pork Mince
240 grams
Garlic Clove
2 unit(s)
Sliced Carrot and Cabbage Mix
120 grams
Young Pea Pods
80 grams
Ginger Puree
15 grams
Hoisin Sauce
60 grams
Soy Sauce
10 milliliter(s)
Udon Noodles
220 grams
Sriracha Sauce
15 grams
Vegetable Gyozas
10 unit(s)
Water for the Sauce
50 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
- Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince, 5-6 mins.
- Break it up 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 pea pods 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. 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 the sauce is too thick.
- Share the noodles between your bowls.
- Drizzle over the sriracha to finish.
3179
kJ
Energy (kJ)
760
kcal
Energy (kcal)
33.6
g
Fat
10.5
g
of which saturates
72.9
g
Carbohydrate
19.8
g
of which sugars
10.9
g
Dietary Fibre
40
g
Protein
4.07
g
Salt
