with Soy, Garlic, Mushrooms and Roasted Sesame
Super speedy, this One Pan Char Siu Beef Udon takes only 15 minutes to make. 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.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Sliced Mushrooms
80 grams
Garlic Clove
2 unit(s)
Lime
1 unit(s)
Sliced Spring Greens
150 grams
Gochujang Paste
50 grams
Soy Sauce
20 milliliter(s)
Udon Noodles
220 grams
Roasted White Sesame Seeds
5 grams
Water for the Sauce
50 milliliter(s)
Honey
1 tbsp
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef 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 mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Cut the lime into wedges.
- Add the spring greens and garlic to the frying pan.
- Stir-fry, 1-2 mins.
- Next, stir in the gochujang, soy, water and honey (see pantry for both). Simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 2-3 mins.
- Add a splash of water if the sauce is too thick.
- Add in a good squeeze of lime.
- Share the noodles between your bowls.
- Serve with any remaining lime wedges.
- Sprinkle with sesame seeds to finish.
2082
kJ
Energy (kJ)
498
kcal
Energy (kcal)
17.8
g
Fat
7
g
of which saturates
47.1
g
Carbohydrate
14.5
g
of which sugars
6.4
g
Dietary Fibre
37.3
g
Protein
3.45
g
Salt
