with sriracha and gochuchang
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Udon Noodles
440 grams
Garlic
2 unit(s)
Scallion
2 unit(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Coriander
5 grams
Irish Pork Mince
240 grams
Gochujang Paste
1 sachet(s)
Sriracha
1 sachet(s)
Honey
2 sachet(s)
Bell Pepper
1 unit(s)
Coleslaw Mix
120 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.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- 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 bell pepper, coleslaw mix, onion, garlic, scallion and chilli (use less if you don't like spice).
- Cook until the veg is softened, 2-3 mins.
- Stir in the sriracha, gochuchang and honey and allow to warm through.
- Season to taste with salt and pepper.
- Roughly chop the coriander (stalks and all).
- Carefully separate the noodles.
- Add to the pan and gently toss to coat in the sauce and warm through, 1-2 mins.
TIP: Add a splash of water if the sauce becomes too thick.
- Share the tangy noodles between bowls.
- Garnish with a sprinkling of coriander.
2686
kJ
Energy (kJ)
642
kcal
Energy (kcal)
16.5
g
Fat
5.6
g
of which saturates
86.3
g
Carbohydrate
21.5
g
of which sugars
10.3
g
Dietary Fiber
38.1
g
Protein
0
mg
Cholesterol
3.2
g
Salt
