with Mushrooms
Ready in just 15 minutes, this One Pan Ginger Miso Pork Udon hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
British Pork Mince
240 grams
Sliced Mushrooms
80 grams
Indonesian Style Spice Mix
1 sachet(s)
Ginger Puree
15 grams
Coleslaw Mix
120 grams
Miso Paste
15 grams
Ketjap Manis
25 grams
Soy Sauce
15 milliliter(s)
Udon Noodles
220 grams
Honey
1 tbsp
Water
2 tbsp
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the pork mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, reduce the heat to medium. Add the Indonesian style spice mix, ginger puree and coleslaw. Stir-fry, 1 min.
- Stir in the miso, ketjap, soy, honey and water (see pantry for both amounts).
- Next, add the udon noodles. Toss to coat, using a fork to gently separate them. Simmer, 1-2 mins.
- Add a splash of water if it's a little dry.
- Taste and season with salt and pepper if needed. Remove from the heat.
- Share your noodles between your serving bowls.
Enjoy!
2467
kJ
Energy (kJ)
590
kcal
Energy (kcal)
28.1
g
Fat
9.9
g
of which saturates
52.9
g
Carbohydrate
18.5
g
of which sugars
6.5
g
Dietary Fibre
32.2
g
Protein
3.99
g
Salt
