with chilli oil
A classic Japanese dish, niku udon is a comfort in a bowl. This recipe consists of chewy udon noodles in a flavourful broth along with with some type of meat, usually beef.
Allergens
Utensils
Tags
Irish Beef Mince
240 grams
Udon Noodles
440 grams
Beef Stock
2 sachet(s)
Miso Paste
1 sachet(s)
Ginger
2 unit(s)
Garlic
2 unit(s)
Scallion
2 unit(s)
Chilli
1 unit(s)
Chilli Oil
8 milliliter(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Trim and thinly slice the scallions.
- Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice).
- Place a pot over medium-high heat (no oil).
- Once the pot is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- After 2-3 mins add the garlic, ginger, chilli and miso paste.Season with salt and pepper.
- Add 400ml water (per 2P) and the stock to the pot.
- Bring to boil and add the noodles and cook until warmed through, 1-2 mins.
- Divide the soup between bowls.
- Top with the sliced scallion.
- Drizzle the chilli oil over the top.
2696
kJ
Energy (kJ)
644
kcal
Energy (kcal)
24.6
g
Fat
9
g
of which saturates
67.1
g
Carbohydrate
3.2
g
of which sugars
5.4
g
Dietary Fiber
38.1
g
Protein
0
mg
Cholesterol
3.55
g
Salt
