with cabbage and edamame
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Cabbage
0.5 unit(s)
Edamame Beans
80 grams
Turkey Mince
250 grams
Udon Noodles
440 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 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 mince and continue to fry, stirring, another 5-6 mins. IMPORTANT: Mince 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 noodles between bowls.
2548
kJ
Energy (kJ)
609
kcal
Energy (kcal)
5.5
g
Fat
1
g
of which saturates
89.7
g
Carbohydrate
22.4
g
of which sugars
9.9
g
Dietary Fiber
51.6
g
Protein
0
mg
Cholesterol
9.89
g
Salt
