with cabbage and edamame
These vibrant pork noodles are flavourful and filled with a rainbow's worth of veg. Ruby red cabbage and gorgeous green edamame round out a hearty and exciting weeknight meal.
Allergens
Utensils
Tags
Cabbage
0.5 unit(s)
Edamame Beans
80 grams
Irish Pork Mince
240 grams
Udon Noodles
300 grams
Gochujang Paste
1 sachet(s)
Ketjap Manis
2 sachet(s)
Soy Sauce
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Carrot
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of salted water for the egg noodles.
- Place a large pan over high heat (no oil).
- Once hot, add the pork mince and Thai spice and fry until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins. Once cooked, drain in a sieve.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
- Trim and grate the carrot.
- Add the carrot and cabbage to the pork and continue to fry, stirring, another 5-6 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
- Remove the pan from the heat and add in the ketjap manis, gochujang, soy sauce, edamame and drained noodles.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
- Divide your pork noodles between bowls.
2567
kJ
Energy (kJ)
614
kcal
Energy (kcal)
18.8
g
Fat
5.8
g
of which saturates
72.6
g
Carbohydrate
21.7
g
of which sugars
4.3
g
Dietary Fiber
38.6
g
Protein
0
mg
Cholesterol
9.85
g
Salt
