with scallion, bell pepper and edamame
A recipe conveniently customised just to your liking.t
Allergens
Utensils
Tags
Lime
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Bell Pepper
1 unit(s)
Scallion
2 unit(s)
Udon Noodles
440 grams
Irish Pork Mince
240 grams
Hoisin Sauce
1 sachet(s)
Frozen Edamame Beans
80 grams
Onion
1 unit(s)
Bulgogi Sauce
70 grams
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil a large pot of water for the udon noodles.
- Once the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander 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, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and chop the onion into small pieces.
- Trim and thinly slice the scallion.
- Quarter the lime.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the pepper, onion and mince and season with salt and pepper.
- Fry until cooked through, breaking it up with a spoon, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the Thai style spice mix and edamame and fry for another 1-2 mins.
- Remove from the heat, squeeze in the juice of half the lime wedges.
- Add half the scallion to the pan along with the bulgogi sauce and hoisin sauce and allow to warm through.
- Add the cooked noodles to the pan with the mince.
- Stir to coat the noodles and season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce, if required.
- Share the noodles between bowls.
- Finish with a sprinkle of the remaining scallion and squeeze of lime juice.
3159
kJ
Energy (kJ)
755
kcal
Energy (kcal)
25.3
g
Fat
6.6
g
of which saturates
93.2
g
Carbohydrate
22.8
g
of which sugars
12
g
Dietary Fiber
43.4
g
Protein
0
mg
Cholesterol
4.23
g
Salt
