with Carrot, Mushrooms and Spring Onion
Ready in less than 25 minutes, this One Pan Char Siu Pork Udon comes together in just one pan. Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Carrot
1 unit(s)
Spring Onion
1 unit(s)
British Pork Mince
240 grams
Sliced Mushrooms
120 grams
Garlic Clove
2 unit(s)
Char Siu Paste
125 grams
Soy Sauce
20 milliliter(s)
Udon Noodles
220 grams
Water
50 milliliter(s)
a) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.
b) Trim and thinly slice the spring onion.
a) Heat a large frying pan on high heat with a drizzle of oil.
b) Once hot, add the pork mince, mushrooms, carrot and the white part of the spring onion. Fry until the mince has browned and the veg has softened, 5-6 mins. Use a spoon to break up the mince as it cooks.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic to the pork and fry until fragrant, 1 min.
a) Once fragrant, stir the char siu sauce, soy sauce and water (see pantry for amount) into the pan.
a) Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
b) Add a splash of water if you feel it needs it.
a) Share the char siu pork udon stir-fry between your serving bowls.
b) Sprinkle over the remaining green part of the spring onion to finish.
Enjoy!
2583
kJ
Energy (kJ)
617
kcal
Energy (kcal)
27.8
g
Fat
9.9
g
of which saturates
55.4
g
Carbohydrate
23.9
g
of which sugars
7.3
g
Dietary Fibre
31.8
g
Protein
3.72
g
Salt
