with pak choi and coriander
Soy sauce and scallions—two staples of Asian cuisine—play an important role in this pork noodle dish. The soy sauce brings the essential element of umami while the scallions add brightness and crunch.
Allergens
Utensils
Tags
Udon Noodles
300 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
Irish Pork Mince
250 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.
- Once hot, fry the pork mince until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle.
- When the pork 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 noodles between bowls.
- Garnish with the chopped coriander.
2234
kJ
Energy (kJ)
534
kcal
Energy (kcal)
16.2
g
Fat
5.6
g
of which saturates
62.3
g
Carbohydrate
13.9
g
of which sugars
0
g
Dietary Fiber
34.5
g
Protein
0
mg
Cholesterol
3.41
g
Salt
