with Mushrooms and Young Pea Pods
Ready in just 15 minutes, this One Pan Sesame-Ginger Miso Pork Udon 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 Pork Mince
240 grams
Sliced Mushrooms
120 grams
Indonesian Style Spice Mix
1 sachet(s)
Ginger Puree
15 grams
Young Pea Pods
80 grams
Miso Paste
15 grams
Ketjap Manis
25 grams
Soy Sauce
10 milliliter(s)
Udon Noodles
220 grams
Roasted White Sesame Seeds
5 grams
Honey
1 tbsp
Water
2 tbsp
- 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.
- Next, reduce the heat to medium. Add the Indonesian style spice mix, ginger puree and young pea pods. 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.
- Sprinkle over the sesame seeds to finish.
2481
kJ
Energy (kJ)
593
kcal
Energy (kcal)
29.5
g
Fat
10.2
g
of which saturates
50
g
Carbohydrate
16.9
g
of which sugars
5.9
g
Dietary Fibre
33
g
Protein
3.11
g
Salt
with Carrot and Young Pea Pods
