with coriander and bell pepper
The nutty and undeniable taste of sesame comes from a few different places in this dish. Sesame oil is utilised to coat the roasted veg, while sesame seeds are stirred into the pork and finally sprinkled over the top as an eye-catching—and delicious—adornment.
Allergens
Utensils
Tags
Irish Pork Mince
240 grams
Pak Choi
1 unit(s)
Mushrooms
150 grams
Sesame Oil
20 milliliter(s)
Gochujang Paste
1 sachet(s)
Sesame Seeds
1 sachet(s)
Udon Noodles
300 grams
Coriander
5 grams
Soy Sauce
1 sachet(s)
Honey
1 sachet(s)
Bell Pepper
1 unit(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the pak choi, then thinly slice widthways.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the mushrooms.
- Roughly chop the coriander (stalks and all).
- Place the pepper on a lined baking tray.
- Toss with half the sesame oil then season with salt and pepper.
- Roast on the middle shelf of the oven until tender, 10-12 mins.
- Meanwhile, in a medium bowl mix together half the honey and half the soy sauce.
- Add the gochujang a little at a time, tasting as you go. Be careful, it's spicy!
- Stir in ½ tbsp water (double for 4p).
- Place a large pan over medium-high heat with the remaining sesame oil.
- When hot, add the pork, pak choi and mushrooms. IMPORTANT: Wash hands and equipment after handling raw meat.
- Fry, breaking up the pork with a spoon as it cooks, until the pork is browned and mushrooms are softened, 5-6 mins.
- Remove the pan from the heat then add the remaining soy sauce and honey.
- Season to taste with salt and pepper. Stir to combine.
- Gently separate the noodles with your hands.
- Add them to the pan and stir until softened and warmed through, 1-2 mins.
- Stir half the coriander and half the sesame seeds into the pan.
- Divide your pork noodles between bowls.
- Top with the sesame roast peppers.
- Drizzle over your sweet and spicy sauce.
- Finish with a sprinkling of the remaining sesame seeds and coriander.
2678
kJ
Energy (kJ)
640
kcal
Energy (kcal)
29.7
g
Fat
7.6
g
of which saturates
58.1
g
Carbohydrate
11.3
g
of which sugars
0
g
Dietary Fiber
36.2
g
Protein
0
mg
Cholesterol
2.52
g
Salt
