with Crispy Shallots
You’ll be off to visit your happy place when you get a taste of this dish. Pork mince is tossed in katsu paste and mellowed out with coconut milk to create a perfectly balanced dish, with udon noodles to help slurp up all that sauce!
Allergens
Utensils
Tags
Olive oil
Green beans
1 packet
Baby broccoli
0.5 bunch
Udon noodles
1 packet
Pork mince
2 packet
Sweet Soy Seasoning
1 sachet
Katsu Paste
1 packet
Light coconut milk
1 box
Soy sauce
1 tsp
Water
2 tbs
Crispy Shallots
1 packet
Coriander
0.5 packet
• Boil the kettle. Trim green beans and baby broccoli (see ingredients) and slice into thirds. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork mince, green beans and baby broccoli, breaking up mince with a spoon, until just browned, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute. TIP: Cook pork and veggies in batches if your pan is getting crowded!
• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add the udon noodles and stir to combine. Season with pepper.
• Divide katsu pork and veggie udon noodles between bowls. • Garnish with crispy shallots. Tear over coriander (see ingredients) to serve. Enjoy!
3597
kJ
Energy (kJ)
53.3
g
Fat
27.4
g
of which saturates
54.8
g
Carbohydrate
13.2
g
of which sugars
63.5
g
Protein
1731
mg
Sodium
