with scallion and bell peppers
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Lime
0.5 unit(s)
Ketjap Manis
2 sachet(s)
Honey
1 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Scallion
2 unit(s)
Soy Sauce
1 sachet(s)
Udon Noodles
440 grams
Beef and Pork Mince
240 grams
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil a large pot of water for the noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Add the mince and sprinkle over the Thai spice mix.
- Fry until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Trim the pak choi then thinly slice widthways.
- Trim and thinly slice the scallion.
- Quarter the lime. Trim and grate the carrot.
- Add the pak choi to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Squeeze in the juice of two lime wedges (per 2P).
- Add half the scallion to the pan along with the grated carrot, ketjap manis and soy sauce.
- Simmer for 1-2 mins.
- Add a splash of water if you feel the sauce is too thick.
- Add the drained noodles to the mince.
- Cook, stirring, until the noodles are coated and everything is piping hot, 1-2 mins.
- Taste and season with salt and pepper.
- Stir the honey through the noodles.
TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.
- Share the noodles between your bowls.
- Finish with a sprinkling of the remaining scallion.
3265
kJ
Energy (kJ)
780
kcal
Energy (kcal)
32.4
g
Fat
13.5
g
of which saturates
83.8
g
Carbohydrate
22.1
g
of which sugars
9.1
g
Dietary Fiber
39.4
g
Protein
0
mg
Cholesterol
3.37
g
Salt
