with ketjap manis and coriander
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Udon Noodles
440 grams
Garlic
2 unit(s)
Scallion
2 unit(s)
Soy Sauce
1 sachet(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Pak Choi
1 unit(s)
Ketjap Manis
2 sachet(s)
Coriander
5 grams
Beef and Pork Mince
240 grams
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways, deseed and finely chop.
- Trim and thinly slice the scallion.
- Trim the pak choi then chop widthways into small pieces.
- Place a pan over high heat with a drizzle of oil.
- Fry the mince until cooked through, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
- When the mince is cooked, add the onion, garlic, scallion and chilli (use less if you don't like spice).
- Cook until the veg is softened, 2-3 mins.
- Add the pak choi to the pan.
- Stir-fry until just softened, 3-4 mins.
- Stir in the ketjap manis and soy sauce and allow to warm through.
- Season to taste with salt and pepper.
- Roughly chop the coriander (stalks and all).
TIP: Add a splash of water if the sauce becomes too thick.
- Carefully separate the noodles.
- Add to the pan and gently toss to coat in the sauce and warm through, 1-2 mins.
- Share the tangy noodles between bowls.
- Garnish with a sprinkling of coriander.
3092
kJ
Energy (kJ)
739
kcal
Energy (kcal)
29.1
g
Fat
12.3
g
of which saturates
80
g
Carbohydrate
15.7
g
of which sugars
6.4
g
Dietary Fiber
40.1
g
Protein
0
mg
Cholesterol
2.72
g
Salt
